03 Jul Authentic Dal Muradabadi Recipe | Moradabadi Dal Ki Chaat recipe

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Last Updated on July 3, 2025 by blessmyfoodbypayal

Authentic Dal Muradabadi Recipe | Moradabadi Dal Ki Chaat recipe with step wise pictorial and video method.

WHAT IS DAL MURADABADI/DAL KI CHAAT ?

A light and comforting dal topped with tangy and spicy garnishes makes this tongue tickling street food which is just irresistible.

Lentils are usually used to make main course like dal tadka to eat as main course but this is the first kind of recipe wherein a dal is used in making a chaat.

This dal ki chaat is primarily a street food but being light and hearty, some people love to have it in the breakfast as well.

ORIGIN AND HISTORY OF DAL MORADABADI

The name in itself is speaking about the origin. Muradabad is a district in Uttar Pradesh, India and the reason behind the invention of this dal ki chaat was Murad Bakhsh, brother of Aurangzeb.

Murad Bakhsh was completely opposite to his brother, a kind of Saint, completely secular and developed a city named Moradabad.

Being pure vegetarian, he had a great love for dals and used to have dals thrice a day. To cook that, there was a special chef in royal kitchens who used to prepare dals for Murad Bakhsh and serve with different garnishes.

TRADITIONAL METHOD V/S MODERN TOUCH

In this modern time, the toughest part is to find out and stick to the originality. We have studied alot before making this recipe because we wanted to stick to the traditional method as close as possible.

But something which is the specialty of one place doesn’t confine to that area only and becomes popular at multiple places as well. So is the case with dal moradabadi. Now it is sold at many cities like Lukhnow, old Delhi, Bareilly, Rampur, Kanpur, Agra, haridwar , Varanasi and at some parts of Rajasthan.

And when something goes out of its place of origin, there comes the changes in the style of making and ingredients as well.

Though this dal is basically made in one manner only, but changes and additions has taken place in its garnish.

Now at many places, you will find the addition of crumbled paneer, milk, onion and green chilies as well. At some places, green chutney is replaced with tamarind chutney and even at times no chutney is added at all and all the tangy element is brought through lemons.

But whatever be the additions or omissions, the fact remains the same that it’s such a delicious chaat recipe we have ever eaten.

HOW TO SERVE DAL MURADABADI?

At different places, you will find the street vendors selling it in different utensils. Somewhere it is served in kullhad (cups made of clay) and at other places, it is served in banana leaf or disposable leaf bowls, generally called by the word dona/duna.

This dal can be eaten as it is but if it accompanied by papdis, there’s nothing like that. Combination of soft and creamy dal with crispy papdi is highly tasty.

STEP WISE PICTORIAL RECIPE OF AUTHENTIC DAL MURADABADI RECIPE

PREPARATION OF DAL

Wash daal 3 to 4 times by rubbing between the palms and changing water every time.

Soak dal for 2 hours. No issues if you soak it for long.

After 2 hours, transfer dal in heavy bottomed pan and add water in it. Put a lid and Initially keep the heat at high temperature.

When water begins to boil, lower the heat. After couple of minutes, you will find white foam over the surface of the dal. Remove and discard that.

Then add butter, hing, salt and turmeric powder. Mix.

Now put the lid and leave the dal to boil on low heat. As long as enough water is there, you are not bound to stir the dal.

In almost half an hour to 45 minutes, dal will turn soft but we need the batter like texture and consistency.

Keep cooking, keep mashing and keep stirring.

Also scrap the sides of the pan as dal will begin to stick there as well.

Soon you will find there will be no grain at all and it’s all smooth and creamy batter like stuff in the pan. Our dal is ready. Off the heat.

MAKING OF SPECIAL MASALA POWDER

While the dal was kept for soaking, we prepared a masala by adding cumin seeds, black pepper corns, black cardamom and salt in a pan. Dry roast till cumin turns brown.

When these spices turn completely cool, grind to a very slightly course powder and keep aside.

MAKING OF CHILLI FLAKES

Add dry red chilies and oil in a pan. Roast on low heat until chilies turn crisp and charred.

When they cool completely, crush them. Keep aside.

ASSEMBLING AND SERVING DAL MORADABADI

Take a serving bowl and firstly put a cube of butter. Then pour piping hot dal.

Sprinkle black salt, chaat masala and special masala powder.

Add roughly crushed papdis. You will find the recipe of whole wheat papdi and besan papdi in this blog.

Top with green chutney, ginger julians, chili flakes, coriander leaves, lots of lemon juice and again a piece of butter.

Mix well. But this is highly recommended to taste before serving and adjust the seasoning because this recipe is all about thoroughly cooked dal and perfect balance of seasoning.

Serve hot.

NOTES

You can boil dal in pressure cooker for quick cooking. We didn’t because traditionally it is boiled in a pan.
Dal has to be properly cooked and not watery. There’s shouldn’t be the grains of dal and it should be completed like a thin batter.
Add papdi immediately before serving as it should remain crunchy to enjoy this chaat. Better if you do not add papdi inside chaat and serve along with chaat.
Traditionally these ingredients do not go in it but if you add roughly chopped onion and green chilies, the taste of this chaat will double. We didn’t add onion in blog post but later added while eating, so saying so on the basis of personal experience.

AUTHENTIC DAL MURADABADI RECIPE | MORADABADI DAL KI CHAAT RECIPE – RECIPE CARD