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Get ready to treat yourself to the rich and royal flavours of 'Mughlai Dal Moong'. 👑

This indulgent dish brings together the silky texture of moong dal, slow-cooked with aromatic spices and finished with a hint of creaminess in every bite. Do give this special recipe from our #MoongkiPathshala series a try, and add a regal touch to your everyday meals! 😍❤️

MUGHLAI DAL

Ingredients

1 cup whole green gram (sabut moong), soaked for 8-10 hours and drained
½ inch cinnamon
2-3 green cardamoms
1 black cardamom
1 bay leaf
Salt to taste
2-3 tbsps ghee
2 tbsps oil
1 tsp cumin seeds
½ tsp asafoetida (hing)
½ tbsp chopped ginger
1½ tbsps chopped garlic
2 green chillies, chopped
2 medium onions, chopped
1½ tsps Kashmiri red chilli powder
¼ tsp turmeric powder
2 tsps coriander powder
¾ cup yogurt
2 tbsps butter
2 tbsps fresh cream + to drizzle
½ tsp garam masala powder
½ tsp dried fenugreek leaves (kasuri methi) powder
¼ cup fried onions
Fresh coriander sprig for garnish
Steamed rice for serving

Method

1. Heat a pressure cooker. Add soaked green gram, cinnamon, green cardamoms, black cardamom, bay leaf, salt and 3cups water.
2. Cover with a lid and cook on medium heat till the pressure is released twice.
3. Open the lid once the pressure settles completely.
4. Heat ghee and oil in a deep nonstick pan. Add cumin seeds and once they start to change the colour, add asafoetida and mix well.
5. Add ginger, garlic and green chilli and sauté for a minute.
6. Add onions and sauté on medium heat till golden brown.
7. Add Kashmiri red chilli powder, turmeric powder and coriander powder and mix well.
8. Add yogurt and cook on medium heat till fat separates
9. Add cooked green gram and mix well.
10. Add 1 cup water, salt and mix well. Cook on medium heat for 5-6 minutes.
11. Add butter and fresh cream and mix well.
12. Sprinkle garam masala powder, dried fenugreek leaves and fried onions and mix well. Cook for 2-3 minutes.
13. Transfer in a serving bowl, drizzle some fresh cream, garnish with coriander sprig and serve hot.

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