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. Made without using any expensive ingredients and takes less than 15 minutes to make.
- Mag ni Dal Ingredients
- How to make Mag ni Chutti Dal
- Serving Suggestion
- Storage
- Other Dal Recipes
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 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 textures can be found in one meal. Whenever there is Gujarati kadhi on the menu, Mug Ni Chutti daal, automatically becomes a side dish in the thali.
Yellow moong dal can be used to make Moong Dal Chilla (Pudla) . 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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Mag ni Dal – Mag ni Chutti Dal
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
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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.
Mag ni Dal - Mag ni Chutti Dal
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
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This homemade Asian zing sauce is a copycat version of the Buffalo Wild Wings Asian zing sauce recipe. It is a tangy sauce with sweet and spicy flavors. This easy recipe, made with simple ingredients, is vegan and can be made gluten-free. Ready in less than 5 minutes!
- Asian Zing Wings Sauce Ingredients
- How to make Asian Zing Sauce
- Pro Tips
- Serving Suggestion
- Storage
- FAQs
- Other sauce recipes
Asian Zing sauce is a condiment by Buffalo Wild Wings, a chain of restaurants known for its wings and various sauces. It is characterized by its sweet and spicy profile, combining flavors commonly found in Asian cuisine. It typically includes ingredients like soy sauce, ginger, garlic, sugar, and chili.
I love it as both a marinade and dip for my air fryer cauliflower and air fryer crispy tofu
It is an easy recipe to make ahead and you can easily scale the recipe up or down.
Asian Zing Wings Sauce Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Soy sauce – dark soy sauce works better than light soy sauce.
Sweet chilli sauce – for spicy flavours, go for a chili garlic sauce or other spicy sauce like hot sauce
Sesame oil – adds wonderful asian flavors to the recipe. We love to use in this Schezwan sauce recipe too.
Brown sugar – optionally use maple syrup or honey and you can adjust the amount to get the sweet flavor that you want
Rice vinegar – if you do not have rice wine vinegar, use white vinegar
Minced garlic and fresh ginger – you could use garlic powder and ginger powder as an easy alternative but the flavors are definitely better with fresh!
Red pepper flakes or chili flakes. You could also use black pepper powder or white pepper powder as an alternative
Corn starch – made into a slurry for thickening
Optional – add lemon juice or lime juice for extra zing and sesame seeds for texture and flavour.
How to make Asian Zing Sauce
In a small saucepan, add the soy sauce, sugar, sweet chili sauce, vinegar, ginger-garlic and chili flakes
In a small bowl, mix a tablespoon of cornstarch with a little water to make a slurry. Add it to the sauce mixture and stir.
On a low to medium heat, heat the mixture until it reaches a simmer then turn off the heat. The sauce will thicken as it cools to room temperature and the flavours will meld.
Taste the sauce and adjust the sweetness, acidity, or spiciness according to your preference.
Store away or use in your desired recipe.
Pro Tips
- Customization – feel free to customize the sauce to suit your taste. If you prefer it sweeter, add more sugar or sweet chilli sauce; for more heat, add more red chilli flakes.
- Gluten free – to make it gluten free, use tamari or coconut aminos instead of soy sauce.
- Consistency – adjust the thickness of the sauce to your liking. If you want it thicker, you can cook it a bit longer or add more cornstarch.
- Marinating – this sauce works well as a marinade too. Marinate meat, fish or tofu for a few hours before cooking.
- Fresh Ingredients – using fresh garlic and ginger will enhance the flavor of the sauce. Consider using a grater for finely minced garlic and ginger.
Serving Suggestion
The versatile and flavorful Asian Zing sauce can be used in various vegetarian dishes. Here are some serving suggestions and usage ideas:
- Vegetarian Stir Fry: Toss your favorite combination of vegetables (such as bell peppers, broccoli, carrots, snap peas, and mushrooms) in a wok or skillet with a bit of oil. Add the Asian Zing sauce and stir-fry until the veggies are tender-crisp. Serve over rice or noodles.
- Vegetarian Spring Rolls: Use the Asian Zing sauce as a dipping sauce for vegetarian spring rolls.
- Grilled Tofu Skewers: Marinate cubes of tofu in the Asian Zing sauce for a couple of hours. Thread the marinated tofu onto skewers and grill until lightly charred. Serve with additional sauce for dipping.
- Asian Zing Noodle Bowl: Toss cooked noodles (such as rice noodles or udon noodles) with the Asian Zing sauce. Add sautéed or steamed vegetables, tofu, and garnish with sesame seeds and chopped green onions.
- Asian Zing Cauliflower Wings: Coat cauliflower florets in a batter (flour, water, salt, and pepper). Bake or air-fry until crispy. Toss the cauliflower wings in the Asian Zing sauce before serving.
- Vegetarian Sliders or Sandwiches: Use the Asian Zing sauce as a condiment for vegetarian sliders or sandwiches. It adds a sweet and spicy kick to the flavors. I love it in these Instant Pot Bao Buns.
The Asian Zing sauce adds a delightful twist to vegetarian dishes, providing a perfect balance of sweet, spicy, and savory flavors.
Storage
Refrigeration – Asian Zing sauce, should be stored in the refrigerator. Make sure to transfer the sauce to an airtight container before refrigerating. Use within 1 week. If it thickens too much, add a splash of water
Freezing – If you don’t plan to use the sauce within a short period and want to extend its shelf life, you can consider freezing it. Freeze in small portions for easy thawing when needed. Use within 3 months. Thaw overnight and reheat gently in a saucepan.
Asian Zing Sauce is made of soy sauce, chili sauce, sugar, rice vinegar, fresh ginger garlic and red pepper flakes.
It has asian flavours and a sweet and spicy flavor profile. It has “zing” and tangy flavors too.
Other sauce recipes
Tamarind Sauce
Indian Mint Sauce
Samosa Sauces
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!
- YouTube
Asian Zing Sauce
Equipment
- 1 Saucepan
Ingredients
- ⅓ cup soy sauce dark soy sauce
- ¼ cup brown sugar
- 3 tablespoon sweet chilli sauce
- 2 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- ½ teaspoon red chili flakes
- 1 teaspoon cornstarch mixed with 2 tablespoon water
Instructions
- In a small saucepan, add the soy sauce, sugar, sweet chili sauce, vinegar, ginger-garlic and chili flakes
- In a small bowl, mix a tablespoon of cornstarch with a little water to make a slurry. Add it to the sauce mixture and stir.
- On a low to medium heat, heat the mixture until it reaches a simmer then turn off the heat. The sauce will thicken as it cools to room temperature and the flavours will meld.
- Taste the sauce and adjust the sweetness, acidity, or spiciness according to your preference.
- Store away or use in your desired recipe.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
