Natasha Gandhi's Dal Moradabadi Recipe is Healthy and Tasty

Natasha Gandhi shared her delightful journey of discovering the world of dals, despite not being a fan of them, in a recent post. She decided to challenge her taste buds by exploring 30 different dal recipes. First up on her dal adventure was the creamy Moong Dal Moradabadi, which she described as being more like a chaat.

Dal Moradabadi Recipe:

To make this delectable dish, Natasha soaked half a cup of split moong dal for 3-4 hours, then cooked it with a pinch of turmeric powder and salt until it turned creamy. Alternatively, you can use a pressure cooker for 3-4 whistles. For the flavorful tadka, she heated a tablespoon of ghee and added cumin seeds, hing, ginger, cloves, and chopped chili. The dal was mixed in, salt was adjusted, some black salt was added, and the dish was topped off with a generous helping of butter and fresh coriander.

To serve, Natasha recommended adding Bhuknu masala for a burst of flavor. If you don't have it, a mix of chaat masala and red chili powder works just as well. She suggested complementing the dal with imli chutney, green chutney, onion, and tomato. To finish off the dish, garnish it with crispy moong dal and chana chorizo, then savor the hot goodness with papdi or chur chur paratha.

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Natasha's dal experiment is a delightful journey for anyone looking to embrace the world of dals, even if they've been skeptical in the past.