Pulses are considered an integral part of Indian cuisine. A bowl of dal is a common sight in an Indian thali. Pulses are a valuable source of protein, making it a healthy choice for your diet. Some pulses are particularly rich in protein, which contributes to a healthy digestive system. Our pantry is stocked with a variety of pulses that can be incorporated into your daily meals. Each type of dal has its unique preparation method, lending distinct flavours. Some dals are prepared simply, while others are enriched with cream, butter, and desi ghee. Dal tadka, dal makhani, and dhaba-style dal recipes are typically reserved for special occasions, festivals, and party menus. Another delightful addition to this list is Dal Mughlai.

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Dal Mughlai is a special dal recipe that you might not have tried yet. It’s a delicious dish made from whole green moong dal and is usually served with rice, naan, or roti. While some may not immediately take to the taste of whole green moong dal, we are confident that trying this recipe once will make you want to prepare it again and again. Whole green moong dal is rich in fibre, making it an ideal choice for weight loss diets when consumed as sprouts or in salads. However, Dal Mughlai is prepared as a rich and creamy dish. It can be made with green moong dal, but some people also incorporate pigeon pea and yellow moong dal to enhance its flavour. Whole spices contribute to its aromatic appeal. Cream and butter elevate the dish’s richness, and it’s garnished with fried onions, known as “barista.” Let’s dive into the recipe without further delay.

How to Make Dal Mughlai I Dal Mughlai Recipe:

Start by washing green moong dal and soaking it for 5 hours. You can also add arhar dal and peeled moong dal.

Place the soaked dal in a pressure cooker and add water to it.

Create a spice bundle by wrapping cinnamon, cloves, small cardamom, black cardamom, and black pepper in a piece of cloth. Place this bundle in the pressure cooker.

Add a bit of ghee, along with salt and turmeric, and cook the dal until it whistles 4 to 5 times.

Turn off the heat. Heat 2 tablespoons of oil and 1 tablespoon of desi ghee in a separate pot.

Add chopped onions, garlic, and ginger, and sauté until they turn brown. Then, add tomatoes and cook until they become soft.

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Sprinkle red chilli powder, coriander powder, and cumin powder, and continue cooking. After everything is well cooked, whisk in one cup of yogurt.

Cook until the oil separates, and then add the boiled lentils. Allow it to simmer.

As the dal thickens, add crushed fried onions, cream, and butter, and continue cooking.

Sprinkle garam masala and roasted kasoori methi. Add fresh coriander, mix well, and garnish with fried onions. Serve with rice or roti.

If you’re tired of the same old dal recipes, give this Dal Mughlai recipe a try, and let us know in the comments how you liked it!