Chutti translates to “sukhi” in Hindi and “dry” in English therefore this dish is also known as Dry Yellow Moong Daal Sabji. A similar such dish is this Pakistani Maash ki Dal. Gujarati Mag ni Chutti Dal is a quick side dish made with yellow moong dal and a basic tadka of Indian spices. It tastes fairly mild as it is a side dish designed to increase the nutritional value of the meal it is paried with. It is a protein packed dish that is perfectly suitable for gluten-free and vegan diets too. Also it is made without onion and garlic and so can be prepared during fasting season when such ingredients, onion and garlic, are prohibited. Mag ni Dal takes around 15 minutes to make with pre-soaked dal. Gujaratis try to eat a well-balanced meal every day. When we prepare a thali, we ensure that all flavours and nutrients can be found in one meal. For protein, we make at least two dishes, and whenever there is Gujarati kadhi on the menu, Mug Ni Chutti daal, automatically becomes a side dish in the thali. We also love Gujarati Mag nu Shaak or Moong Bean Curry made with green moong dal or whole mung bean (sabut moong). This Tuvar nu Shaak is another Gujarati staple made with pigeon peas. Often, the legumes are paired with potato, like in this Chana Bateta nu Shaak.
Mag ni Dal Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Yellow moong dal lentils (split yellow gram) In Gujarati also known as Mag Ni Mogar Dal or Moong Mogar dal. Oil – use mild or flavourless oil. Cumin seeds – you can optionally add in mustard seeds too Hing aka asafoetida. For gluten-free diets make sure hing is Dried red chilli Red chilli powder Turmeric powder Crushed green chillies and ginger Lemon juice Finely chopped fresh coriander leaves
How to make Mag ni Chutti Dal
Clean, wash and soak the moong dal for 1-2 hours in cold water. In a small pan or kadai, heat oil and temper cumin seeds, dried red chilies and hing. Drain the water from the dal and add the soaked dal to the tempering. Add the red chili powder and turmeric and green chilli-ginger. Stir using a spatula. Add a small amount of water to allow the dal to cook without becoming mushy. Season with salt and cook on low to medium heat. Note that cooking time will vary depending on the soak time of your dal. Once the dal is cooked but not mushy, add lemon juice and garnish with freshly chopped coriander. Note you can pressure cook this recipe but I find that the pressure cooker mashes the dal too much – therefore, I only ever use the stovetop to make it.
Serving Suggestion
Serve this mag ni dal as part of a Gujarati thali with a shaak or vegetable sabji, rice and gujarati roti Kadhi, a gujarati recipe of yogurt soup, is a must alongside mag ni chutti dal.
kobi bateta nu shaak (gujarati potato and cabbage curry) jeera rice – made with basmati rice salads such as kachumber
Storage
Store leftover Mag ni Dal in an airtight container and keep in the fridge. Consume within 3 days. Reheat in the microwave or stovetop. This dal also freezes well – freeze in a freezer safe container for up tp 3 months. Defrost in the fridge or at room temperature then heat through before serving. You can use leftovers to make Dal Paratha.
Other Dal Recipes
Sultani Dal Spinach Chana Dal Masoor-Moong Dal with Garlic As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted on 30th July 2018 but I have updated the post since with helpful content. The recipe remains the same.
