Mag Ni Dal

EVENTS: FOODIES_REDOING OLD POSTS

RECIPE: MAG NI DAL | GUJARATI MAG NI CHUTTI DAL

Mag Ni Dal or Gujarati Mag Ni Chutti Dal is a popular way of preparing moong dal, the yellow variety. Usually prepared with just a few spices and without any gravy or curry. Gluten free and vegan, Mag Ni Dal is served with kadhi and plain rice.

Mag Ni Chutti Dal, kadhi and plain rice with a bit of ghee is my all time comfort food. Whenever we make kadhi and plain rice, a legume or dal is prepared to go with it and the rice. Sometimes, whole green moong are cooked dry, we make dry val ni dar. Also tuvar ni dal is cooked a bit dryish. Rarely is kadhi and plain rice served on its own. Chutti in Gujarati means separate. Therefore, technically the dal should not be mushy.

THE GROUP – FOODIES_REDOING OLD POSTS

This group started by Renu who blogs at Cook With Renu, helps us to redo old posts, be it with photos, writing or even updated versions of the recipe.

In fact, a few days ago I made fajeto, which is basically kadhi with ripe mango puree added to it. To go with it, I made mag ni dal or mag ni dar after ages. Just as well I remembered to click photos, allowing me to update this very old post of mine.

First published on 25/10/2012, updated on 13/05/2022

Memories

Growing up remember my mum would make KADHI on Sundays with khichdi, Tuesdays and Fridays or Saturdays depending on the sweet dish. Generally, Tuvar Ni Dar was made on Mondays and Fridays.Specifically, Aakha Mag was prepared on Wednesdays. She would say “pehla dabo mukwano che.”

For this reason, 2 to 3 different steel containers were put in a bigger tin with some water and closed with a lid. One container would have  rice, another one would have dal and a third one some vegetable that needed to be boiled like potatoes or bottle gourd, cluster beans or drumsticks. Incidentally, all three would cook at the same time.

Actually, there was science applied to this dabo system, the dal container right at the bottom, the rice in the middle and vegetable on top. Then the dabo would be placed on a jiko or sigri, sagri. Whenever, she needed to put dal to prepare the dry version, it would be soaked, spices added with tempering and then steamed to perfection.

As a matter of fact, the tin or dabo was a tall tin in which cottonseed oil use to come. After it gets over, the top bit was cut off, washed and dabo was ready. As a cover a round steel or aluminum plate was used on which a mortar and pestle was placed so that the steam stays in the tin.

Nowadays we don’t prepare a dabo, we put everything separately on all the burners of the stove. Or we use the pressure cooker.