Moong Dal Chaat (Indian Yellow lentil Salad)
Moong dal chaat is a simple lentil salad-style snack or meal made with moong dal(split skinned green mung bean). It’s very refreshing and not too heavy. Perfect for the hot summer days! Glutenfree Soyfree Nutfree
Servings: 4
Ingredients
For the moong dal:
- 3/4 cup petite yellow lentils/ moong dal, (split and skinned green moong beans), washed and soaked for at least an hour
- 1 teaspoon oil (omit for Oilfree and dry toast the lentils)
- 1/4 teaspoon cayenne or Indian red chili powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1 cup water
For the toppings:
- 1/4 cup chopped red onion
- 1 green chili such as serrano minced, or use 2 tablespoons bell pepper
- 1/2 inch ginger minced
- 1/4 cup or more grated carrot
- 1 tomato chopped small
- 2 tablespoons chopped green onion
- 1/4 cup chopped cilantro
- 2 tablespoons chopped mint, optional
- 1/4 cup or more chopped apple or pomegranate or other crunchy fruit
- 1/2 teaspoon chaat masala or use 1/4 teaspoon Indian sulfur salt (kala namak)
- 1/2 teaspoon ground cumin preferably lightly toasted
- 1/4 teaspoon paprika
- 2 teaspoons or more lime juice
Instructions
- Cook the lentils. Wash and soak the moong dal if you haven’t already. Soak in hot water for at least 15 minutes if you are in a hurry. Drain and set aside.
- Heat a large skillet over medium heat. Add the oil. Once the oil is hot add the drained moong dal and cook for 2-3 minutes. Then add the spices and water and mix in. Cover and cook for 6-8 minutes or until all the water has been absorbed and the dal is cooked.
- Switch off the heat. Transfer the cooked dal to a bowl and fluff. Prepare your toppings if you haven’t already, then add all the chopped veggies to the bowl and toss well. Then add the spices and lime juice and toss again. Taste and adjust salt and flavor. Add more chopped crunchy veggies or fruits and more lime juice if needed and serve.
- Store:
Video
Notes
Serve: This kind of chaat is served as a snack or with some crisped-up tortillas or chips. You can also use this salad to top some leafy greens like lettuce or spinach. You can also add it to wraps or a side with veggie curries or flatbread.
Other lentils: You can use other lentils, like cooked red lentils, where the cooking time will be 2 mins less. If you are using brown lentils, the cooking time will be longer, and you will need a bit more water. Or use 1.5 cups cooked lentils or mung beans or other beans of choice
This recipe is naturally soy-free, gluten-free, and nut-free.
Nutrition
Calories: 171kcal | Carbohydrates: 29g | Protein: 11g | Fat: 2g | Saturated Fat: 0.1g | Sodium: 353mg | Potassium: 169mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1994IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg