✨ Mughlai Dal - A Royal Treat! 👑✨
Dal, but make it *royal*! 😍 This **Mughlai Dal** is rich, creamy, and loaded with flavors that’ll make your taste buds dance! 💃
Slow-cooked moong dal, aromatic spices, golden-fried onions, and a luscious touch of fresh cream & kasuri methi-this dish is pure indulgence. 🥘✨
Perfect with naan, roti, or rice, it’s comfort food with a regal twist. 🍛💛
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Ingredients
1 cup Moong Dal (washed and soaked for 4-5 hours)
1 Bay Leaf
1 Cinnamon Stick
2 Black Cardamoms
1 tsp Salt (for boiling dal)
Water (enough to submerge the dal)
2 tbsp Desi Ghee
¼ tsp Asafoetida (Hing)
1 tsp Cumin Seeds
3 Onions (finely chopped)
4-5 Garlic Cloves
1-inch Ginger
1 Green Chilli
½ tsp Salt
¼ tsp Turmeric Powder
2 tsp Coriander Powder
¼ tsp Black Pepper Powder
2 tsp Kashmiri Red Chilli Powder
½ cup Yogurt (curd)
Fresh Coriander Leaves (for garnishing)
¼ tsp Garam Masala
Fried Onion (Birista)
Fresh Cream (for garnishing)
1 tsp Kasuri Methi (dried fenugreek leaves)
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Process
Cook the Dal
Add soaked Moong Dal to a pressure cooker along with 1 bay leaf, 1 cinnamon stick, 2 black cardamoms, 1 tsp salt, and enough water to submerge the dal.
Pressure cook for 1 whistle on high flame and then simmer for 10 minutes. Turn off the flame and set aside.
Prepare Ginger-Garlic Paste
In a chopper, add 1-inch ginger, 1 green chilli, and 4-5 garlic cloves. Chop them finely to form a paste.
Chop the Onions
Finely chop 3 onions.
Fry the Onions
In a heavy-bottomed pan (lagan), heat 2 tbsp desi ghee. Add ¼ tsp asafoetida and 1 tsp cumin seeds.
Add the chopped onions and sauté until light pink.
Then, add the ginger-garlic-chilli mixture and cook until golden brown
.
Prepare the Birista (Fried Onions)
Thinly slice some onions and coat them with 1 tsp oil in a bowl.
Air fry them until golden and crispy.
Add Spices to the Base
Once the onions are golden, add ½ tsp salt, ¼ tsp turmeric powder, 2 tsp coriander powder, ¼ tsp black pepper powder, and 2 tsp Kashmiri red chilli powder. Mix well.
Add a splash of water to prevent the spices from burning and cook for 2-3 minutes.
Incorporate Yogurt
Turn off the heat and add ½ cup yogurt. Mix thoroughly and then turn the flame back on.
Cook the mixture for 2-3 minutes, stirring continuously.
Combine Dal with Masala
Remove the whole spices (bay leaf, cinnamon stick, and black cardamoms) from the cooked dal.
Transfer the dal to the pan with the masala mixture and mix well.
Add some hot water to adjust the consistency and cook on high flame for 2-3 minutes.
Simmer the Dal
Cover with a lid and simmer on low flame for 10-12 minutes.
Garnish and Serve
Once cooked, garnish with fresh coriander leaves, ¼ tsp garam masala, fried onions (birista), fresh cream, and a sprinkle of kasuri methi.
Your delicious Mughlai Dal is ready to serve! Enjoy it with naan, roti, or steamed rice.