Moong Dal Chaat / Hesrubele Masala

The one thing I miss the most about India apart from family and friends, is the street food. Especially the ones in Mysore because these always make me nostalgic! I have millions of memories associated with it. Be it the gossips with my little sister, the giggles with my girlfriends or the hours of endless fun with college friends or the family gossips with cousins….Each one of them are very dear to my heart 🙂

Today’s recipe is my tribute to my college friends who have been with me for over a decade now. Moong dal chaat is an inspiration from ‘Tikki churmuri’ – a place near college where my friends and I would hang out for hours. Hesrubele masala / Moong dal chaat was one of the favorites from that place.

I tried making this chaat a little healthy by choosing the oven to fry the dals instead of the deep frying method.

So here is my recipe for the chatpata – Moong Dal Chaat / Hesrubele Masala




Video Link: 

Preparation Time: 10 minutes

Baking/frying time: 20 minutes

Serves: 3 people


  • Moong Dal – 1 cup
  • Rice Flour – 1/2 tsp
  • Onions – 1 small – chopped finely
  • Tomatoes – 1 small – chopped finely
  • Green Chillies – 1-2 – chopped finely
  • Coriander leaves – for garnish
  • Oil – 1 tsp
  • Salt – As per taste



Soak the moong dal in water for 3-4 hours or overnight.

Drain the water completely and allow to dry on a kitchen towel. Pat Dry completely to make sure there is no water content.



Preheat the oven at 350ºF. Line a baking tray with parchment paper.

Once dry, transfer the moong dal to a mixing bowl.



Add 1/2 tsp oil, rice flour and salt. Mix well.

Spread the moong dal evenly on the baking tray and bake at 350ºF for 15-20 minutes or till the dals are golden in color and crispy in taste.


Once done, allow to cool down. You can store this in an airtight container.


In a large mixing bowl, add the chopped onions, green chillies, tomatoes, red chilli powder, salt and oil.

Mix well.

Now add the fried Moong dal, as much as needed for the chaat. Mix well.

Add the lemon juice. Mix well.

Garnish with chopped coriander leaves.

Enjoy the chatpata chaat with a hot cup of tea on a chilly evening 🙂






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