Recipe: Chaulai Moong Dal

CooQ : Recipe: Chaulai Moong Dal

Chaulai Moong Dal

North indian, Mains

Amaranth leaves
97 calories/serving
30 mins
This health and delicious dinner recipe tastes mild and nutty,and is rich in Iron,Magnesium,fiber ,calcium,protein.

Recipe by:

Satya at kitchen


1. Remove the stalk of chaulai and use only the leaves. wash them nicely and keep them in a strainer before bringing them to use.

2. Wash and soak 1/2 cup (100 gms) moong dal / yellow split gram in water for 1/2 an hour.

3. In a mixer, add 2 tomatoes, 1/2 inch ginger and 2 green chillies. finely grind it and make a smooth paste.

4. Make a bunch and chop the chaulai with a knife or chopping blade whichever is easy.

5. In a pressure cooker, add the chopped chaulai leaves, soaked moong dal, 3 cups water and salt to taste. mix , cover and cook for one simmer.

6. Turn off the gas and let all the steam escape. meanwhile prepare tadka for the dal.

7. Pre-heat a pan with 1.5 tbsp ghee, 1/2 tsp cumin seeds, 2 pinch hing / asafoetida, 1/2 tsp turmeric powder and the tomato-ginger-green chilli puree. cook the masala until oil floats on the surface.

8. If you like the flavour of garlic and onion then add 3-4 finely chopped garlic cloves and 1 finely chopped onion in the pan.

9. Now add 1/4 tsp red chilli powder and salt to taste in the masala.

10. Now mix dal in the tadka. if you wish to have thin consistency, add more water in the dal.

11. Add chopped coriander leaves and take out dal in a bowl. sprinkle desi ghee on top. garnish with coriander leaves and serve hot.


1.This recipe serves 4 people.

2. There are two types of chaulai. one is green and other is reddish green. we are using red chaulai.

3. We can directly make tadka in the cooker by adding all the ingredents in the similar manner before adding dal and chaulai.

4. Making tadka seperately is much easier as it consumes less time as both things can be prepared simultaneously.

5. You can also prepare this dal by giving a tadka of hing and cumin seeds.

6. Ghee added on top gives a good aroma and enhances the taste as well.

By Nisha Madhulika