Authentic Moong Dal Recipe with Tender Tamarind Leaves – Chinta Chiguru Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Recipe with Tender Tamarind Leaves – Chinta Chiguru Dal

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Chinta Chiguru Dal. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of simmering lentils and the unique tang of tender tamarind leaves. This isn’t just a dal; it’s a taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Moong Dal with Tamarind Leaves is special. It’s a beautiful balance of comforting and refreshing. The creamy moong dal is perfectly complemented by the subtle sourness of the chinta chiguru (tender tamarind leaves). It’s a dish that’s both nourishing and incredibly flavorful – and honestly, it’s a little bit addictive!

Ingredients

Here’s what you’ll need to make this delightful dal:

• ½ cup split yellow moong dal (approx. 100g)
• 1 cup chinta chiguru (tender tamarind leaves) – about 75g
• 1 small onion, finely chopped
• 4-5 green chillies, slit lengthwise (adjust to your spice preference!)
• 1 pinch turmeric powder (about ¼ tsp)
• Salt to taste
• 1 tsp oil
• ¾ tsp mustard seeds
• ¾ tsp cumin seeds
• 5-6 garlic pods, lightly crushed
• 2-3 dry red chillies, broken into pieces
• 10-12 curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Moong Dal: I prefer the split yellow moong dal for this recipe as it cooks quickly and becomes beautifully creamy. Make sure to wash it thoroughly before cooking to remove any excess starch.
• Chinta Chiguru (Tender Tamarind Leaves): These are the stars of the show! They have a delicate sourness that’s unlike anything else. More on finding them below.
• Green Chillies: Feel free to adjust the number of green chillies based on how spicy you like your dal. Removing the seeds will reduce the heat.
• Turmeric: A pinch of turmeric not only adds a lovely color but also has wonderful health benefits.

Chinta Chiguru (Tender Tamarind Leaves) – A Seasonal Delight

Chinta chiguru are young, tender tamarind leaves, and they’re a seasonal delicacy, especially popular in Andhra Pradesh and Telangana. They have a unique, slightly sour, and tangy flavor that adds a wonderful dimension to dishes. They’re usually available in the spring and summer months.

Moong Dal – The Heart of the Dish

Moong dal is a staple in Indian cooking, and for good reason! It’s light, easy to digest, and packed with protein. It’s a fantastic choice for a comforting and nourishing meal.

Regional Variations in Spice Levels

This recipe is fairly mild, but spice levels can vary greatly depending on the region. Some families add a pinch of red chilli powder directly to the dal, while others prefer to increase the number of green chillies. Feel free to experiment and find what suits your taste!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a really good wash under cold water. This gets rid of any dust and extra starch. Then, combine it in a pot with 1.5 cups of water, the turmeric powder, chopped onion, and slit green chillies.
2. Bring this to a boil, then reduce the heat to low, cover, and let it simmer until the dal is about halfway cooked – around 15-20 minutes. You want it to be tender but still holding its shape a bit.
3. Now for the magic! Hand-crush the tender tamarind leaves (this helps release their flavour) and add them to the partially cooked dal. Give it a good stir, cover the pot again, and let it simmer until the dal is fully tender and the tamarind leaves have infused their flavour – another 10-15 minutes.
4. While the dal is simmering, let’s prepare the tempering. Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter. Then, add the cumin seeds, broken red chillies, lightly crushed garlic pods, and curry leaves. Sauté for a few seconds until everything is fragrant and the garlic is golden brown.
5. Carefully pour the hot tempering over the cooked dal. Be careful, it will splutter! Add salt to taste and simmer for another minute to let the flavours meld together.
6. Finally, let the dal rest, covered, for about 5 minutes before serving. This allows the flavours to deepen even further.

Expert Tips

• Don’t overcook the dal! You want it to be creamy but still have a little texture.
• Crushing the tamarind leaves by hand really helps release their flavour.
• Be careful when adding the tempering – it will splutter!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Adjusting the Spice Level: If you like it spicier, add more green chillies or a pinch of red chilli powder.
• Festival Adaptations (Ugadi/Bihu/Vishu): This dal is often made during festivals like Ugadi, Bihu, and Vishu as the tamarind leaves are in season and symbolize new beginnings.

Serving Suggestions

This Chinta Chiguru Dal is best served hot with a generous dollop of ghee and a side of fluffy steamed rice. It also pairs beautifully with a simple vegetable side dish or a crispy papadum. My family loves it with a side of avakkai (mango pickle)!

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Chinta Chiguru and where can I find it?

Chinta chiguru are tender tamarind leaves, a seasonal delicacy. You can find them at Indian grocery stores, especially those specializing in South Indian produce, during the spring and summer months. If you can’t find fresh leaves, see below!

Can I use dried tamarind pulp instead of fresh leaves?

While fresh leaves are best, you can use dried tamarind pulp as a substitute. Soak about 2 tablespoons of pulp in warm water for 30 minutes, then strain and use the tamarind water in place of the fresh leaves. You might need to adjust the quantity to achieve the desired sourness.

How do I adjust the sourness of the dal?

The sourness of the dal depends on the quality and freshness of the tamarind leaves. If it’s not sour enough, you can add a squeeze of lemon juice or a little more tamarind pulp.

What is the best type of rice to serve with this dal?

Any long-grain rice works well, but I particularly love serving it with fragrant basmati rice.

Can this dal be made in an Instant Pot?

Yes! You can easily adapt this recipe for the Instant Pot. Sauté the onions and green chillies in the Instant Pot, then add the dal, water, turmeric, and tamarind leaves. Cook on high pressure for 8-10 minutes, followed by a natural pressure release. Then, prepare and add the tempering as described above.