pulses are considered an integral part of Indian cuisine. A bowl of dal is a common sight in an Indian thali. Legumes are a valuable source of protein, making them a healthy choice for your diet. Some legumes are particularly rich in protein, which contributes to a healthy digestive system. Our pantry is stocked with a variety of legumes that can be incorporated into your daily meals. Each type of dal has its unique cooking method that produces distinct flavors. Some dals are prepared simply, while others are enriched with cream, butter and desi ghee. Dal tadka, dal makhani and dhaba-style dal recipes are typically reserved for special occasions, festivals and party menus. Another lovely addition to this list is Dal Mughlai.
Dal Mughlai is a special dal recipe that you might not have tried yet. It is a delicious dish made from whole green moong dal and is usually served with rice, naan or roti. Although some may not immediately take the taste of whole green moong dal, we are confident that if you try this recipe once, you will want to prepare it again and again. Whole green moong dal is rich in fiber, making it an ideal choice for weight loss diets when consumed as sprouts or in salads. However, Dal Mughlai is prepared as a rich and creamy dish. It can be made with green moong dal but some people also incorporate pigeon pea and yellow moong dal to enhance the taste. Whole spices add to its aromatic appeal. Cream and butter heighten the richness of the dish and it is garnished with fried onions, known as “barista”. Let’s dive into the recipe without further delay.
How to make Dal Mughlai In Dal Mughlai recipe:
Start by washing the green moong dal and soak it for 5 hours. You can also add arhar dal and peeled moong dal.
Place the soaked dal in a pressure cooker and add water to it.
Make a spice bundle by wrapping cinnamon, cloves, cardamom, black cardamom and black pepper in a piece of cloth. Place this bundle in the pressure cooker.
Add a little ghee along with salt and turmeric and cook the dal until it whistles 4 to 5 times.
Turn off the heat. Heat 2 tbsp oil and 1 tbsp desi ghee in a separate pan.
Add chopped onions, garlic and ginger and saute until they turn brown. Then add tomatoes and cook until soft.
Sprinkle red chili powder, coriander powder and cumin and continue cooking. When everything is well cooked, whisk in a cup of yoghurt.
Cook until the oil separates, then add the cooked lentils. Let it simmer.
As the dal thickens, add crushed fried onions, cream and butter and continue cooking.
Sprinkle garam masala and roasted kasoori methi. Add fresh coriander, mix well and garnish with fried onions. Serve with rice or roti.
If you are tired of the same old dal recipes, try this Dal Mughlai recipe and let us know in the comments how you liked it!