How to make Chatpati Moong Daal - Fried moong dal mixed with onion, cucumber, raw mango and tomato to make a delicious salad.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Moong dal (मूंग दाल), Moong sprouts (अंकुरित मूंग )

Cuisine : Indian

Course : Dals and Kadhis

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Chatpati Moong Daal Recipe Card

Chatpati Moong Daal

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chatpati Moong Daal checkout Palakwali Moong, Jain Moong Ni Kadhi. You can also find more Dals and Kadhis recipes like Theeyal, Andhra Pepper Rasam, Vadya Cha Kalvan, Sambhar.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chatpati Moong Daal Recipe

  • Moong dal Ready-made, fried 1 1/2 cups

  • Moong sprouts 1/2 cup

  • Onion finely chopped 1 small

  • Cucumber finely chopped 1 small

  • Raw mango finely chopped 2 tablespoons

  • Tomato finely chopped 1 small

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Crushed roasted peanuts 2 tablespoons

  • Lemon juice 1 tablespoon

  • Salt to taste

  • coriander leaves finely chopped 2 tablespoons

  • Mint leaves torn 8-10


Step 1

Mix moong dal, moong sprouts, onion, cucumber, raw mango and tomato in a large bowl.

Step 2

Sprinkle red chilli powder, chaat masala and crushed peanuts and mix.

Step 3

Add the lemon juice and salt. Mix well.

Step 4

Garnish with coriander leaves and mint leaves and serve immediately.