This is a Mughlai style dal combining two types of lentils - Split Moong Dal & Tuvar Dal (Green Gram & Pigeon Pea Lentils). The end product was a rich, smooth and a creamy texture due to the addition of yoghurt, cashew paste and ground fried onion paste.
This delicacy can be served with any rice preparation like pulao, Plain Biryani or jeera rice and with any type of Indian bread. So check out the step by step pictorial recipe to prepare it.
- 1/4 cup moong dal (split green gram)
- 1/4 cup tuvar dal (pigeon pea lentil)
- 1 tbsp. oil
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder or to taste
- 1 tsp. roasted coriander-cumin powder
- 1/2 - 1 tsp. garam masala powder
- salt to taste
- 7-8 cashew nuts
- 1/4 cup fried onions
- 1/2 cup yoghurt
- 1 tbsp. ghee
- 1 bay leaf
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. red chili flakes
- 1 tsp. lime juice or to taste
- chopped coriander leaves to garnish
Pressure cook both the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside.
In a small bowl, mix together ginger-garlic paste and all the dry spices with some water to form a paste. Keep aside.
Blend together the cashew, fried onion and the yoghurt. Keep aside.
Heat 1 tbsp. oil in a pan and sauté the spice paste till the oil separates. Now add the boiled dal and simmer on a low flame for 2-3 minutes.
Now add the ground cashew paste. Mix well and simmer for a minute or two more. Switch off the flame and transfer the contents to a serving dish.
Heat the ghee in a pan and temper with the cumin seeds, mustard seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds and switch off the flame.
Add the chili flakes and stir well. Pour this tempering over the dal and add a dash of lime.
Serve, garnished with coriander leaves. This goes well with rice or any Indian bread.
Make a paste of ginger-garlic & all dry spices along with some water.
Heat oil & sauté the spice paste till oil separates.
Add boiled dal and green chilies. Simmer for 2-3 minutes.
Blend together cashews, fried onion & yoghurt.
Add cashew paste to the dal. Mix & simmer for 1-2 minutes.
Heat ghee & temper with mustard seeds, cumin seeds, bay leaf, whole garam
masala & chili flakes.
Pour tempering over the dal & add a dash of lime. Garnish with coriander
leaves & serve either with rice or chapattis.
Lentils have a lot of healthy nutrients as it contains proteins and fibre. A simple dal-chawal is everybody's favourite comfort meal. So do try this super yummy 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 for a smooth delicacy.
A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavour. You can relish with hot steamed rice, jeera rice, phulka, tandoori roti or naan. It tastes just yummy. So check out the step by step pictorial recipe to prepare this simple comfort food.
A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavor. You can relish with hot steamed rice, jeera rice, phulka, tandoori roti or naan. It tastes just yummy. So check out the step by step pictorial recipe to prepare this simple comfort food.
- 1/2 cup split moong dal (green gram), soaked for 30 minutes
- 2 tbsp. oil
- 1 tbsp. ghee
- 1 tsp. cumin seeds
- 2-3 green cardamoms
- 4-5 cloves
- 1 inch cinnamon stick
- 2 bay leaves
- 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
- coriander leaves
Pressure cook the soaked moong dal in 1 & 1/2 cups water for 5-6 whistles. keep aside.
Heat oil in a pan and temper with 1/2 tsp. cumin seeds, cardamoms, cinnamon, bay leaves and cloves.
After it stops spluttering, add half of the garlic, onion and turmeric powder. Sauté till light brown.
Now add the boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, garam masala powder and some water if required.
Simmer on a medium flame for 4-5 minutes. Add the saffron and mix well. Switch off the flame.
In another pan, heat ghee and temper with the remaining cumin seeds. Let it splutter and then add the remaining garlic.
Sauté till light brown. Pour this tempering over the prepared dal. Garnish with coriander leaves and serve with any form of rice or Indian bread
Heat oil & temper with 1/2 tsp. cumin seeds, cardamoms, cinnamon,
bay leaves & cloves.
Add half garlic, onion & turmeric powder. Sauté till light brown.
Add boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder,
garam masala powder & some water if required.
Simmer on medium flame for 4-5 minutes. Add saffron & mix well.
Switch off the flame.
In another pan, heat ghee & temper with remaining cumin seeds. Let it
splutter & then add remaining garlic. Sauté till light brown.
Pour this tempering over the dal.
Garnish with coriander leaves & serve with any form of rice or Indian bread.
This is a Mughlai style dal very popular in many North Indian restaurants. It is a rich and creamy lentil preparation, where Tuvar dal / pigeon pea lentil is cooked along with yoghurt, milk and cream for a smooth texture. The addition of cardamoms, cloves and saffron takes you to another level.
A small live charcoal is used to give a smoky flavour to the dal. Then a tempering of cumin seeds, dry red chili and garlic is poured over the final product for a distinct aromatic flavour. This delicious dish can be had with any Indian bread or plain Biryani.
- 1 cup tuvar dal (split pigeon pea lentil), soaked for 30 minutes
- 1 tbsp. butter
- 1 tbsp. oil
- 1 tsp. cumin seeds
- 2 tsp. garlic, chopped
- 1 onion, chopped
- 10 green cardamoms
- 10 cloves
- 2-3 green chilies, slit
- 1/4 tsp. turmeric powder
- 1/2 tsp. red chili powder
- salt to taste
- 3/4 cup yogurt, beaten
- 1/2 cup milk
- 1/4 cup cream
- pinch of saffron mixed with 2 tbsp. milk/water
- 2 betel leaves
- 1 small charcoal
- 1 dry red chili
- 1 tbsp. coriander leaves, chopped
- 1 tsp. ghee
Dry roast the cardamoms and cloves for a few seconds. When cool, grind it and keep aside. Keep the charcoal on the open flame and let it burn till it turns red.
Pressure cook the lentils in 2 cups water, turmeric powder and red chili powder for 4-5 whistle. Blend well with a hand blender till it is well mashed.
Heat butter and oil in a pan. Temper with 1/2 tsp. cumin seeds and sauté till it stops crackling, Add 1 tsp. garlic and sauté till it changes colour.
Add the onion and fry till light brown. Add the cooked dal, salt, yoghurt, milk and green chilies. Bring it to a boil and add the cardamom powder, saffron and cream. Mix to combine well.
Now place the betel leaves on the cooked dal and place the live charcoal on it. Pour a tsp. of oil over it and immediately cover with a lid for 10 minutes. This is how you will get a good smoky flavour.
Remove the betel leaves and the charcoal. Heat ghee in a pan and temper with the remaining cumin seeds and dry red chili. After it stops crackling, add the remaining garlic and sauté till it changes colour.
Pour this tempering on the dal and serve, garnished with coriander leaves and a drizzle of some cream.
