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Moong Dal Chaat (Indian Yellow lentil Salad)
5 from 15 votes

Moong Dal Chaat (Indian Yellow lentil Salad)

Moong Dal Chaat is a cooked yellow lentil salad tossed with fresh chopped vegetables and seasoned with tangy spices and lime juice. The lentils are simmered with spices until tender and then combined with onion, green chili, ginger, carrot, tomato, herbs, and fruit for brightness and texture. The salad delivers a flavorful, hearty bowl that can be enjoyed as a snack or part of a meal.

Prep Time
15 mins
Cook Time
15 mins
Soaking Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 171 kcal
Course: Main Course, Salad, Snacks
Cuisine: Indian

Ingredients

For the moong dal:
  • 3/4 cup petite yellow lentils split and skinned green moong beans), washed and soaked for at least an hour, also called moong dal
  • 1 teaspoon neutral cooking oil omit for Oilfree and dry toast the lentils, generic cooking oil
  • 1/4 teaspoon cayenne pepper or Indian red chili powder
  • 1/4 teaspoon Turmeric
  • 1/2 teaspoon salt
  • 1 cup water
For the toppings:
  • 1/4 cup onion red, chopped
  • 1 green chili pepper minced, or use 2 tablespoons bell pepper, such as serrano
  • 1/2 inch ginger minced
  • 1/4 cup carrot grated, or more
  • 1 tomato chopped small
  • 2 tablespoons green onion chopped
  • 1/4 cup cilantro chopped
  • 2 tablespoons mint optional, chopped
  • 1/4 cup apple or pomegranate or other crunchy fruit, chopped, or more
  • 1/2 teaspoon chaat masala or use 1/4 teaspoon Indian sulfur salt (kala namak)
  • 1/2 teaspoon cumin preferably lightly toasted, ground
  • 1/4 teaspoon paprika
  • 2 teaspoons lime juice or more

Instructions

    Cup of Yum
  1. Cook the lentils. Wash and soak the moong dal if you haven’t already. Soak in hot water for at least 15 minutes if you are in a hurry. Drain and set aside.
  2. Heat a large 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 mix in. Cover and cook for 6-8 minutes or until all the water has been absorbed and the dal is cooked.
  3. Switch off the heat. Transfer the cooked dal to a bowl and fluff. Prepare your toppings if you haven’t already, then add all 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.
  4. Store:

Notes

  • This chaat serves as a snack and pairs well with crisped tortillas or chips.
  • It can also be used as a salad topping or as an accompaniment to wraps and veggie curries.
  • Other lentils like red or brown lentils may substitute but require altered cooking times and water amounts.
  • The recipe is naturally free from soy, gluten, and nuts.

Nutrition Information

Calories 171kcal (9%) Carbohydrates 29g (10%) Protein 11g (22%) Fat 2g (3%) Saturated Fat 0.1g (1%) Sodium 353mg (15%) Potassium 169mg (4%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 1994IU (40%) Vitamin C 10mg (11%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 171

% Daily Value*

Calories 171kcal 9%
Carbohydrates 29g 10%
Protein 11g 22%
Fat 2g 3%
Saturated Fat 0.1g 1%
Sodium 353mg 15%
Potassium 169mg 4%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 1994IU 40%
Vitamin C 10mg 11%
Calcium 38mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.