This is another way of preparing Moong Dal (Split Green Gram Lentil) in a Mughlai style. It has a rich and a creamy texture due to the addition of yoghurt, milk and cream which is added to the boiled moong dal for a smooth delicacy.
A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavour. It can be relished either with any rice preparation or any Indian bread. Please find below a step by step guide with pictures to prepare it.
- 1/2 cup split moong dal (green gram), soaked for 30 minutes
- 1 tbsp. oil
- 1 tsp. ghee (clarified butter)
- 1 tsp. cumin seeds
- 3 green cardamoms
- 4 cloves
- 2 tsp. garlic, chopped
- 1 onion, chopped
- 1/4 tsp. of turmeric powder
- salt to taste
- 2 green chilies, slit
- 1/2 tsp. garam masala powder
- 1/2 tsp. pepper powder
- 1/2 cup yoghurt, beaten
- 1/2 cup milk
- 2-3 tbsp. cream
- pinch of saffron soaked in milk/water
- coriander leaves to garnish
- pinch of red chili flakes to garnish
Pressure cook the soaked moong dal in 1 cup water for 5-6 whistles. Mash well and keep aside.
Heat oil in a pan and temper with 1/2 tsp. cumin seeds, cardamoms and cloves. After it stops spluttering, add half of the garlic and saute till it changes colour.
Add the onion and turmeric powder and fry till light brown. Now add the boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, 1/2 cup water and garam masala powder.
Simmer on a medium flame for 4-5 minutes. Add the saffron and mix well. Remove from the flame.
Heat ghee and temper with the remaining cumin seeds. Let it splutter and then add the remaining garlic. Saute till light brown. Pour this tempering on the prepared dal and garnish with coriander leaves and chili flakes.
Heat oil and temper with cumin seeds, cardamoms and cloves.
Then add garlic and saute till it changes colour.
Then add onion and turmeric powder. Saute till light brown.
Add the boiled dal, yoghurt, milk, cream, salt, green chilies, pepper
powder and garam masala powder.
Simmer for 4-5 minutes. Add the saffron milk and mix well.
Heat ghee and temper with remaining cumin seeds. Let it splutter.
Then add the remaining garlic and saute till light brown.
leaves and chili flakes.