Moong Dal Chaat

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I am not a morning person. Neither is the husband. We usually grunt at each other until we have had at least a large mug of tea/coffee and breakfast. So food in the morning is pretty damn important. Since we are both heading towards the big 3 0 (uggghhh) we have decided to ditch our unhealthy eating habits and try to live a healthier life. This recipe is one such.

Although I must admit this is a fairly easy recipe for all who are experts at Indian cooking (mom, ignore this post), but for all those who haven’t reached advanced levels, here goes! This was today’s breakfast. Enjoy!

You will need:

  •       Moong dal (split dehusked mung beans): 2 cups
  •       Water: 3 cups
  •       Oil (sunflower or canola): 2 tablespoons
  •       Onions: 2 medium
  •       Tomatoes: 2 medium
  •       Green chili: 1
  •       Chaat masala*: 1 teaspoon
  •       Red chilli powder: ½ teaspoon
  •       Juice of 1 lemon
  •       Rock salt: To taste

*Substitute chaat masala with equal parts of cumin powder, coriander powder and dried mango powder/sumac/pomegranate seed powder to make up one teaspoonful.

Soak the moong dal overnight (or for at least 2 hours).

Thinly slice the onions and tomatoes. Slit the green chilli if you prefer a bit of spice.

In a pan, bring the moong dal to a boil and boil for 10 minutes.

Drain and keep aside.

In a wok, heat the oil, add the onions, tomatoes and chill and fry on medium heat until the onions turn translucent and start to brown around the edges.

Add the boiled moong dal, chaat masala and salt and stir fry for 2 minutes.

Remove from heat, add the juice of 1 lemon (or lesser if you prefer) and serve hot.

Note: feel free to add more veggies: Cauliflower florets and/or bell peppers work really well.DSC05792DSC05793

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