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Mag ni Dal (Mag ni Chutti Dal)

How to make Mug ni chutti dal | Mag ni Dal is a simple, delicious and homely Gujarati side dish that can be served daily as part of a Gujarati thali. This daal requires just a handful of ingredients that are easily available in Indian kitchens. A perfect protein-rich dish without using any expensive ingredients and takes less than 15 minutes to make.

Mag ni dal in a small kadai with serving spoon next to the bowl.

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

mag ni chutti dal ingredients in small bowls on the kitchen worktop.

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.

soaked yellow moong lentils added to the pan to prepare gujarati mag ni daal.
spices added to the soaked mag ni daal in a pan.

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.

A female hand is adding salt to the mag ni chutti daal.
cooked gujarati mug ni dal garnished with fresh chopped coriander.

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.

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.

a bowl of mag ni dal placed on the table.

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!

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A bowl of mag ni dal placed next to a small bowl on a wooden board.

Mag ni Dal – Mag ni Chutti Dal

Hayley Dhanecha
Mug ni Chutti Dal or Dry Moong Dal is a simple side dish commonly enjoyed in Gujarati cuisine made with split yellow lentils and basic spices.
5 from 1 vote
Cook Time 15 minutes
Total Time 15 minutes
Course sides
Cuisine Gujarati
Servings 4 servings
Calories 66 kcal

Ingredients
  

  • 1 cup yellow moong dal lentils dried
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds
  • pinch hing
  • 1 dried red chilli
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon crushed green chillies and ginger
  • 1 teaspoon lemon juice
  • 2 tablespoon coriander leaves

Instructions
 

  • Soak the moong dal for 1-2 hours in cold water.
  • In a small pan, heat oil and temper cumin seeds, dried red chilli and hing.
  • Drain the water from the dal and add dal to the tempering.
  • Add in the spice powders and green chilli-ginger. Add a small amount of water to allow the dal to cook without becoming mushy.
  • Add salt and cook on low to medium heat.
  • Once the dal is cooked but not mushy, add lemon juice and garnish with freshly chopped coriander.

Video

Notes

Note – 1 cup of dried dal = 2 cup soaked dal
Serve as part of a Gujarati Thali with Kadhi

Nutrition

Nutrition Facts
Mag ni Dal – Mag ni Chutti Dal
Amount per Serving
Calories
66
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
1
mg
0
%
Potassium
 
15
mg
0
%
Carbohydrates
 
0.5
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.1
g
0
%
Protein
 
0.2
g
0
%
Vitamin A
 
11
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
4
mg
0
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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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.

Recipe Rating




cookingwithsapana

Thursday 9th of August 2018

Such simple yet inviting looking mung ni chutti dal. We normally make the gravy kind of dal with dhuli moong so this is totally new for me. Hoping to Jaya's to read the recipe.

code2cook

Monday 6th of August 2018

this moong dal recipe looking mouthwatering, more like a chat. Will check the recipe, how you made it. We all love moong dal at home so I keep trying recipes using it.

Lathiya

Monday 6th of August 2018

Such a gorgeous recipe with our simple daal, such an interesting recipe...worth trying

Ruchi's Veg Kitchen

Monday 6th of August 2018

So yumm, love chhuti dal . We make specially in Paryushan or Tithi days when we cant have green veg. Love with Kadhi..

Poonam Bachhav

Monday 6th of August 2018

The dal looks stunning Jagruti! I can have dal everyday and always look for variations to try out. Thanks for this flavorful share !