Mug/Mag Ni Chutti Daal is a popular dish from Gujarati cuisine. It is dry sabzi of moong dal which pairs well with rice and kadhi.
It’s a new week with a new face on my blog. Today, I have my other good friend Jagruti sharing her recipe here. Jagruti, Sapana and myself are three like minded person running a group on facebook since a few months and thus our interactions are on daily basis.
Jagruti is an excellent cook who can play easily with many cuisines. She is another vegetarian blogger. I love her photography skills. She is a passionate blogger who strives hard to keep herself updated. Do take a look at her blog www.jcookingodyssey.com
Over to Jagruti:
How to make Mug ni chutti daal | Mug ni chutti daal is a simple, delicious and homely Gujarati side dish that can be served in a daily Gujarati meal. This daal requires just a handful of ingredients that are easily available in the Indian kitchens. This dish makes a perfect protein-rich dish without using any expensive ingredients.
BTW Chutti translates Sukhi in Hindi and Dry in English.
Mug ni chutti daal is a dry preparation of huskless yellow moong daal with basic spices but made without onion and garlic. Usually, this daal is served with Gujarati Kadhi and plain boiled rice. These three dishes go so well when mixed together. Whenever my husband tries this combination together, he describes this as ‘ Pudding’ 🙂
We Gujarati try to eat a well-balanced meal every day and when we prepare a thali, we make sure that we cook everything making sure that in the one meal, all flavours and nutrients can be found. So for protein, we make at least two dishes, and whenever there is kadhi on the menu, Mug Ni Chutti daal, automatically becomes a side dish in the thali.
This post is dedicated to all you Gujarati food lovers out there and my lovely friend Jayashree’s readers!
How are you all?
When one passionate foodie meets another passionate foodie, what would you do? You become best pals, don’t you agree? Mine and Jaya’s friendship is not even a year old, but it seems like we know each other for years. I met Jayashree virtually on Facebook through one of the group. We became very close friends since we created our facebook group ‘Desi Bloggers Connect’. She is a dedicated and enthusiastic food blogger who creates delicious, tasty yet easy to prepare recipes. I love all her Karnataka specialities and can’t wait to try them in my own kitchen.
I was so delighted and honoured when Jayashree request for the guest post and that when I decided to share this delicious and healthy Gujarati daal recipe. A really tasty and protein packed dish that is perfectly suitable for vegan too, also it is made without onion and garlic thus this recipe can be prepared during fasting season when such ingredients onion and garlic are prohibited.
Thank you Jayashree for giving me this honour to share my recipe with your readers, hope they like it and make it in their own kitchens. Please shoot with any questions and inquiries regarding this recipe
Let’s look at the recipe
Mug/Mag Ni Chutti Daal – Gujarati Dry Moong Daal
- 1 cup yellow moong daal ( Mug Ni Daal )
- 2 Tbsp. oil
- 1/2 tsp. Mustard seeds
- 1/2 tsp. Cumin seeds
- Pinch hing
- 1 red dry chilli
- 1 tsp. red chilli powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. green chilli and ginger minced
- Lemon juice
- Fresh coriander leaves to garnish
- Clean, wash and soak moong daal in cold water for half an hour.
- Discard the water.
- Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
- Add mustard and cumin seeds, once they crackle add hing and dry red chilli.
- Then add soaked daal, and minced chilli ginger.
- Mix well, then add red chilli powder, turmeric and salt.
- Once again mix well.
- Add sufficient water to cook daal perfectly.
- Don’t add too much water in the beginning, if you need then add later.
- Cover the pan with the lid and cook the daal on a low heat.
- Daal should not be mushy but cooked well and each daal should be separate.
- Once the daal is cooked add lemon juice and mix.
- Turn off the heat and garnish the daal with the coriander leaves.
- Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.Enjoy!
Mug ni daal
Mug ni chutti daal is a dry lentil based accompaniment from Gujarati cuisine. It is one of the essentials in their daily menu.
- 1 cup moong dal
- 2 tablespoon oil
- 1/2 teaspoon cumin
- 1/2 teaspoon mustard
- 1 teaspoon chilly powder
- 1 red chilly
- 1/2 teaspoon ginger and green chilly minced
- lemon juice
- fresh coriander to garnish
Clean, wash and soak moong daal in cold water for half an hour.Discard the water. Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
Add mustard and cumin seeds, once they crackle add hing and dry red chilli. Then add soaked daal, and minced chilli ginger. Mix well, then add red chilli powder, turmeric and salt. Once again mix well.
Add sufficient water to cook daal perfectly. Don't add too much water in the beginning, if you need then add later. Cover the pan with the lid and cook the daal on a low heat. Daal should not be mushy but cooked well and each daal should be separate. Once the daal is cooked add lemon juice and mix. Turn off the heat and garnish the daal with the coriander leaves. Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.
About the author:
She is the owner of Jagruti Cooking Odyssey, a blog of pure vegetarian dishes. She has cooked on IndianTV channels and printed in UK magazines, previously winning the top prize. She loves cooking different cuisines. Follow Jagruti on Facebook, Twitter, Instagram and Pinterest
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