Mung ni chutti dal is a simple, delicious and homely Gujarati dish that can be served in a daily Gujarati meal. In order to make this simple dish all you need is a handful of ingredients that are readily available in any Indian kitchen. This dish makes a perfect protein-rich dish without using any expensive ingredients.
Mung ni chutti daal is a dry dish made from skinless split yellow mung daal and basic spices and without onion and garlic. A tasty protein packed dish that is perfectly suitable for vegan too and as its is prepared without onion and garlic, it is perfect during fasting season when such ingredients are not consumed.
Usually, this daal is served with Aam ras (fresh mango pulp) and poori. These three dishes go so well when mixed together. If there’s one thing that Gujarati’s are well known for other than Garba, then its our well balanced meals in just one thali. In the meals that are prepared, you are bound to find all flavours and nutrients.
Have a try and see what you think.
Gujarati Mung Ni Chutti Dal (Gujarati Dry Spiced Mung Dal)
150mg Organic yellow mung dal (split skinned mung lentils)
1 ½ Tablespoons organic coconut oil
1 Teaspoon organic cumin seeds
5-6 Organic cloves
½ Inch organic cinanmon stick
5-6 Organic curry leaves
2 Organic dried red chillies
½ Teaspoon organic asafoetida
A pinch of organic turmeric powder
4 Teaspoon organic brown sugar
Juice of half an organic lemon
Organic sea salt to taste
Fresh organic coriander leaves
- Start by washing the mung dal thoroughly in cold water until it runs clear. It can take 4-5 times for the water to run clear. Once washed soak the dal in cold water for 2 hours.
- Heat a pan on medium and add the oil, cloves, cinanmon stick, curry leaves, dried red chillies. Allow the oildto become aromatic with the whole spices but do not let them burn.
- Now add the cumin seeds and allow to crackle, then add the asafoetida. Turn heat level down to low.
- Now discard half the water from the soaked mung dal and then add the soaked dal to the pan. Gently mix the whole spices into the dal along with the lemon juice, sugar, turmeric powder and salt.
- Cook at a low heat for 30-40 minutes, checking at intervals to ensure the water level is adequate to cook the dal perfectly.
- The dal should not be mushy and should be cooked through thoroughly and should be separate.
- Turn off the heat once cooked and allow to stand for 10 minutes.
- Garnish with freshly chopped coriander leaves and desiccated coconut.
- Serve with aam ras and poori.