Mughlai Dal

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.