Moong Dal Chaat (Sweet-and-Savory Lentil Salad)

Moong dal chaat is an easy lentil salad-style snack or meal made with moong dal(split skinned green mung bean) . It’s very refreshing and never too heavy. Perfect for the new summer days! Glutenfree Soyfree Nutfree

Chaat is a family of snacks that originated in India, typically served as street food. They’re all types of formats of chaat, from nacho style, to stewy, to crisp orbs stuffed with chutneys, to salad style snacks, to hot sandwiches and more. Most of the dishes mix several textures and flavors together for flavor explosion in each bite. This moong dal chaat combines cooked yellow lentils with crunchy onion, tomato, cilantro and green onion and a few spices and lime! It’s refreshing and an ideal snack or side on hot days! It’s delicious, allergy friendly and satisfying! You could have got to try it.

You possibly can make this recipe with whole or sprouted moong beans. I prefer to make this recipe with the split and skinned version, yellow moong dal.

You can even use whole red/brown lentils (slightly than split red lentils), since the split ones will cook way too quickly and get mushy. You need to use any cooked lentils or beans for this kind of chaat. 
Moong daal (split mung beans) is definitely available in Indian stores, Asian stores or online.

Why You’ll Love Moong Dal Chaat

• refreshing, hot-weather dish
• filled with protein and FLAVOR
• mixture of sweet and savory ingredients is so addictive!
• naturally gluten-free, soy-free, and nut-free

More Ways to Use Moong Dal

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Moong Dal Chaat (Indian Yellow lentil Salad)

Moong dal chaat is an easy lentil salad-style snack or meal made with moong dal(split skinned green mung bean). It’s very refreshing and never too heavy. Perfect for the new summer days! Glutenfree Soyfree Nutfree

Prep Time15 minutes mins

Cook Time15 minutes mins

Soaking Time15 minutes mins

Total Time45 minutes mins

Course: Foremost, Salad, Snack

Cuisine: Indian

Keyword: moong dal chaat

Servings: 4

Calories: 171kcal

Creator: Vegan Richa

Ingredients

For the moong dal:

• 3/4 cup (153 g) yellow petit lentils/ moong dal (split and skinned green moong beans), washed and soaked for not less than an hour
• 1 teaspoon oil
• 1/4 teaspoon cayenne or Indian red chili powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1 cup (236.59 ml) water

For the toppings:

• 1/4 cup (40 g) chopped red onion
• 1 green chili reminiscent of serrano minced, or use 2 tablespoons bell pepper
• 1/2 inch ginger minced
• 1/4 cup (32 g) or more grated carrot
• 1 tomato chopped small
• 2 tablespoons chopped green onion
• 1/4 cup (4 g) chopped cilantro
• 2 tablespoons chopped mint, optional
• 1/4 cup (31.25 g) 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 calmly toasted
• 1/4 teaspoon paprika
• 2 teaspoons or more lime juice

Instructions

• Cook the lentils. Wash and soak the moong dal in the event you haven’t already. Soak in hot water for not less than quarter-hour in the event you are in a rush. Drain and put aside.

• Heat a big 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 blend in. Cover and cook for 6-8 minutes or until all of the water has been absorbed and the dal is cooked.

• Switch off the warmth. Transfer the cooked dal to a bowl and fluff. Prepare your toppings in the event you haven’t already, then add all of 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:

Notes

Serve: This type of chaat is served as a snack or with some crisped-up tortillas or chips. You can even use this salad to top some leafy greens like lettuce or spinach. You can even add it to wraps or a side with veggie curries or flatbread.
Other lentils: You need to use other lentils, like cooked red lentils, where the cooking time can be 2 mins less. If you happen to are using brown lentils, the cooking time can be longer, and you have to a bit more water.
This recipe is of course soy-free, gluten-free, and nut-free.

Nutrition

Nutrition Facts

Moong Dal Chaat (Indian Yellow lentil Salad)

Amount Per Serving

Calories 171
Calories from Fat 18

% Every day Value*

Fat 2g3%

Saturated Fat 0.1g1%

Sodium 353mg15%

Potassium 169mg5%

Carbohydrates 29g10%

Fiber 6g25%

Sugar 4g4%

Protein 11g22%

Vitamin A 1994IU40%

Vitamin C 10mg12%

Calcium 38mg4%

Iron 2mg11%

* Percent Every day Values are based on a 2000 calorie weight loss plan.

Ingredients and Substitutions

• moong dal – Split and skinned green moong beans or yellow petit lentils each work on this recipe. Be sure to clean them and soak for not less than an hour before cooking.
• oil – To toast the dal before simmering.
• salt and dried spices – Cayenne or Indian red chili powder adds heat, and turmeric adds flavor and color to the cooked dal. Chaat masala, ground cumin, and paprika add much more flavor to the finished salad.
• aromatics – Fresh red onion, green chili, and ginger add a lot flavor and crunch to moon dal chaat!
• veggies – Carrot, tomato, and green onion add more freshness and flavors.
• fresh herbs – The cilantro and mint make this dish so delicious and refreshing!
• fresh fruit – Apples, pomegranate seeds, or other sweet, crunchy fruit are a contrast to the entire amazing spices on this dish.
• lime juice – A squeeze of lime just before serving adds a beautiful zing.

Suggestions

• Don’t skip soaking the dal before cooking! It’s going to take for much longer to cook in the event you don’t soak. If you happen to can’t soak for an hour, not less than give it a 15 minute soak to melt the dal.
• If the red onion is simply too strong, soak in cold water for 10 mins and drain it well before adding to the salad. That may mellow out the flavour of the raw onion.

The best way to Make Moong Dal Chaat

Cook the lentils. Wash and soak the moong dal in the event you haven’t already. Soak for not less than quarter-hour in the event you are in a rush. Drain and put aside. 

Heat a big skillet over medium heat. Add the oil. Once the oil is hot add the moong dal and cook for 2-3 minutes. Then add the spices and water and blend in.

Cover and cook for six to eight minutes or until all of the water has been absorbed and the dal is cooked.

Switch off the warmth. Transfer the cooked dal to a bowl to chill and fluff it up. Prepare your toppings in the event you haven’t already then add all of 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. You can even add in crushed tortilla chips. Function is as a salad or with tortilla chips or crisp pita bread. Or as a side with roasted veggies or bbq tofu or jackfruit.

Ceaselessly Asked Questions