Mughlai Dal

Cuisines

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Recipe

Ingredients

	1 cup	Mixed Lentil , such as black gram, kidney beans, and chickpeas
	3 cups	Water
	1 medium	Onion , finely chopped
	2 medium	Tomato , finely chopped
	1 inch	Ginger , grated
	3 cloves	Garlic , minced
	2 tablespoons	Ghee
	1 teaspoon	Cumin , seeds
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Garam masala
	1 teaspoon	Coriander powder

Instructions

1. 1 Wash the mixed lentils thoroughly and soak them in water for 20 minutes.
2. 2 Drain the lentils and add them to a pressure cooker with 3 cups of water and a pinch of salt.
3. 3 Pressure cook the lentils for 3-4 whistles until they are soft and cooked through.
4. 4 In a separate pan, heat ghee over medium heat and add cumin seeds.
5. 5 Once the cumin seeds splutter, add the chopped onions and sauté until golden brown.
6. 6 Add the grated ginger and minced garlic, sauté for another minute until fragrant.
7. 7 Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
8. 8 Add turmeric powder, red chili powder, coriander powder, and salt to the tomato mixture, and cook for 2-3 minutes.
9. 9 Add the cooked lentils to the pan along with 1 cup of water and mix well.
10. 10 Simmer the dal on low heat for 10-15 minutes, stirring occasionally.
11. 11 Add garam masala and mix well before turning off the heat.
12. 12 Garnish with fresh coriander leaves before serving.