Mughlai Dal
Veg
Yellow split moong simmered until completely soft, enriched with ghee, and finished with a restrained tempering of green cardamom and mace — no turmeric, no tamarind, no chilli — with a few drops of kewra water stirred in at the end. The delicate, understated Mughal court dal, entirely unlike the rustic dals of North Indian villages; its refinement comes from what it leaves out rather than what it puts in.
Cuisines
Mughlai
Delhi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | mixed lentils (moong dal, chana dal, masoor dal) |
| 3 cups | water |
| 1 medium | onion, finely chopped |
| 2 medium | tomatoes, 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 Wash the mixed lentils thoroughly and soak them in water for 20 minutes.
- 2 Drain the lentils and add them to a pressure cooker with 3 cups of water and a pinch of salt.
- 3 Pressure cook the lentils for 3-4 whistles until they are soft and cooked through.
- 4 In a separate pan, heat ghee over medium heat and add cumin seeds.
- 5 Once the cumin seeds splutter, add the chopped onions and sauté until golden brown.
- 6 Add the grated ginger and minced garlic, sauté for another minute until fragrant.
- 7 Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 8 Add turmeric powder, red chili powder, coriander powder, and salt to the tomato mixture, and cook for 2-3 minutes.
- 9 Add the cooked lentils to the pan along with 1 cup of water and mix well.
- 10 Simmer the dal on low heat for 10-15 minutes, stirring occasionally.
- 11 Add garam masala and mix well before turning off the heat.
- 12 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a splash of cream or a dollop of butter before serving.