Moong Dal Chaat

Moong Dal Chaat

 

Servings - 2 - 3

 

INGREDIENTS

Tamarind pulp - 300 milliliters

Jaggery powder - 80 grams

Black salt - 1 teaspoon

Cumin powder - 1 teaspoon

Red chili - 1 teaspoon

Ginger powder - 1/2 teaspoon

Split mung beans - 300 grams

Water - 1300 milliliters, divided

Salt - 1 teaspoon

Onions - 100 grams

Pomegranate - 125 grams

Carrots - 120 grams

Raw mangoes - 120 grams

Coriander - 10 grams

Mint - 10 grams

Lemon juice - 1 1/2 tablespoons

Prepared tamarind chutney - 2 tablespoons

Green chili - 1 tablespoon

Chaat masala - 1 teaspoon

Salt - 1 teaspoon

Coriander - for garnishing

 

PREPARATION

1. Take a deep pan, add 300 milliliters tamarind pulp, 80 grams jaggery powder and mix it well.
2. Add 1 teaspoon black salt, 1 teaspoon cumin powder, 1 teaspoon red chili, 1/2 teaspoon ginger powder and mix it well.
3. Bring it to a boil.
4. Remove it from heat and allow it to cool.
5. Take a bowl, place a stainer and add 300 grams split mung beans in the stainer.
6. Add some water and wash it well.
7. Transfer this into a bowl, add 500 milliliters water and soak for 1 hour.
8. Transfer this into a skillet, add 800 milliliters water, 1 teaspoon salt and mix it well.
9. Bring it to a boil.
10. Boil for 8 - 10 minutes on medium heat.
11. Remove it from heat and drain the dal.
12. Transfer this into a mixing bowl, add 100 grams onions, 125 grams pomegranate, 120 grams carrots, 120 grams raw mangoes, 10 grams coriander, 10 grams mint, 1 1/2 tablespoons lemon juice, 2 tablespoons prepared tamarind chutney, 1 tablespoon green chili, 1 teaspoon chaat masala, 1 teaspoon salt and mix it well.
13. Garnish with coriander.
14. Serve.