Mag ni Chutti Dal | Gujrati Mung Dal

Mag ni Chutti Dal | Gujarati Moong Dal is the yellow split lentil, that is cooked so as to retain its shape and texture. The Dal is dry, simple to cook, and very flavorful.

Mag, refers to Moong, while Chutti means separate or dry. Since this dal has each grain separate it is called Chutti Dal in Gujarati. The dal is served as a side dish with Kadhi or Fajeto.

When it comes to cooking a Gujarati meal, I can assure you it is very simple, easy and yet very delicious. The Mag ni Chutti Dal is the perfect example. The dal has basic spices, no onion, no garlic, and does not require any special ingredients. Asafoetida is an important ingredient in this dal and lends a wonderful aroma, so do not skip it.

The Dal is simple but a little tricky when it comes to cooking it. It is important to retain its shape and texture. I always cook it in a pot using water just a little above the dal. I know of friends who cook in a pressure cooker, but I prefer a pot since I can monitor the cooking. You can follow this recipe and be assured of a perfect Chutti Dal.

Mag ni Chutti Dal | Gujarati Moong Dal

Ingredients for Mag ni Chutti Dal | Gujarati Moong Dal

Moong Dal: Use good quality Moong Dal, preferably organic. The grains of the dal should be nice and big. It is also very important to soak the dal for at least 2 hours. The soaked dal cooks easily.

Ghee: I prefer to use ghee in the dal, but if you prefer oil, please do so.

Spices: I use basic spices like turmeric powder, red chilly powder and gram masala. Cumin seeds and asafoetida both make the dal very flavorful.

How to cook Mag ni Chutti Dal | Gujarati Moong Dal

Mag ni Chutti Dal is a dry dal, where each grain of dal is separate, as a result, we have to cook it carefully.

Firstly, wash the dal very well and soak it for 2 hours. After 2 hours, wash again and drain all the water using a sieve.

Next heat oil or ghee in a kadhai, add cumin seeds and asafoetida. Now add the drained dal. Saute the dal till all the moisture is dry.

Add salt, turmeric powder, chilly powder and gram masala. Gently mix the spices with the Dal.

Now add water. The water should be just a little above the Dal. Do not add too much water at once.

Cook on full flame till the water boils, then simmer and cook covered till all the water is absorbed.

Check the dal, pressing a grain between your thumb and finger. The dal should be soft and cooked, but each grain should be separate.

If it is still undercooked, then just sprinkle a few drops of water and cook further, till done.

Garnish with coriander and enjoy with either roti or serve with Gujrati Kadhi or Fajetho along with rice.

Mag ni Chutti Dal | Gujarati Moong Dal

Serving Suggestions

The Mag ni Chutti Dal is a dry side dish, so most of the time I serve it the traditional way

Storage Suggestions

This is a dry version of mung dal, where each grain retains its shape, so please do not store it in the freezer. It will lose its texture.

If you want to store it, place it in the refrigerator for a day or two.

Do’s and Don’ts of cooking Mag ni Chutti Dal | Gujarati Moong Dal

  • Soak the dal for about 2 hours. This results in easy, quick-cooking.
  • While cooking does not add too much water in the beginning, it should be just a little above the dal.
  • Cover the pan with the lid and cook the dal on low heat.
  • Stir the dal, just once after adding water. If checking for water in between use a fork or check with the back of a spoon.
  • Dal should not be mushy but cooked well and each grain should be separate.
  • Add all the spices immediately after adding cumin seeds and asafoetida. The roasted
Mag ni Chutti Dal | Gujarati Moong Dal

Mag ni Chutti Dal | Gujarati Moong Dals is my Day 3 post under the theme One Ingredient Three Dishes. I have chosen Moong Dal as the star ingredient. The previous two days I posted –

Maakhani Dal | Sindhi Style Mung Dal

Surja ki Dal | Jwalapur Street Food

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5 from 3 votes

Mag ni Chutti Dal | Gujarati Moong Dal

Mag ni Chutti Dal | Gujarati Moong Dal is a the yellow split lentil, that is cooked so as to retain its shape and texture. The Dal is very flavorful and simple to cook.
Course Dinner, Lunch
Cuisine Gujrati, Indian Cuisine
Keyword Comfort Food, Protein Rich
Cook Time 20 minutes
Servings 4

Equipment

  • Pan / Kadai / Wok

Ingredients

  • 1 cup Moong Dal
  • 2 tbsp Ghee / Oil
  • 1/2 tsp Cumin Seeds
  • Pinch Asafoetida
  • 1 tsp Red Chilly Powder
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 1/4 tsp Garam Masala

Instructions

  • Clean, wash and soak moong daal in water for 1-2 hours. Using a sieve , drain all water , wash again and let all the water drain completely.
  • Now heat ghee or oil in a thick bottom pan or kadhai. Add cumin seeds, as soon as they crack add asafoetida.
  • Then add the drained dal and sauté till the moisture dries up.
  • Add red chilly powder, turmeric powder, garam masala and salt. Mix well.
  • Now add just enough water so it is just a little above the dal.
  • Cook on full flame till the water boils , then simmer and cook covered till all the water is absorbed.
  • Check the dal , pressing a grain between your thumb and finger. The dal should be soft , but each grain should be separate.
  • If it is still undercooked , then just sprinkle a few drops of water and cook further , till done.
  • Garnish with coriander and serve as a side dish with Gujrati Kadhi or Fajeto.

Notes

  • Soak the dal for about 2 hours . This results in easy, quick cooking.
  • While cooking do not add too much water in the beginning, it should be just a little above the dal.
  • Cover the pan with the lid and cook the dal on a low heat.
  • Stir the dal , just once after adding water. If checking for water in between use a fork or check with the back of spoon.
  • Dal should not be mushy but cooked well and each grain should be separate.
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3 thoughts on “Mag ni Chutti Dal | Gujarati Moong Dal”

  1. 5 stars
    Mag ni chutti dal is similar to our Punjabi Sookhi Dal which has Urad dal . The combo with kadhi is unique and Fajeto is new to me. Perfectly cooked dal , looks tempting.

  2. 5 stars
    This dal sounds amazing. I am finding similarities between ours and this mag ni chutti dal. We do make this at our home too. Love your recipe and amazing clocks as usual.

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