This Mughlai moong dal is a delicious, spicy, creamy, and protein rich dal that is comforting with roti and/or roti with perfect level of spices.
Why this Mughlai moong dal?
Mughlai cuisines are always rich with nuts, spices, and heavy cream. This creamy dal, however, is not so heavy like the Mughalai dishes but it gives you the best creamy flavor and satisfying taste with simple ingredients.
Roti, rice, and dal is a staple in our home. It gives the utmost comfort. This simple and creamy dal is the best and the flavors just hang on to you forever creating good memories. The lingering flavors tell the entire story! This dal is perfect for any occasion.
Whole moong dal is rich in protein and fiber. Thus it makes is a great and easy protein rich side dish for a comforting meal! In addition, it is also not expensive. Including moong dal often would help lose weight and provide nourishment at the same time keeping your budget in control. I make this dal and Slow Cooker version of the Vegan Whole Moong Masala often in our home for a tasty and simple meal.
The spices used in cooking make a lot of difference in the flavors experienced. This dal is flavored with caraway seeds. This gives a different flavor profile than the vegan Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry. Each spice has its own flavor and when used in a medley, the married spices highlight lovely flavors. This dal is simple and spiced with caraway, cloves. Coriander and cumin powder is kind of a staple that is used in many curries.
The creaminess! Yes, the creaminess of the dal is the result of the mashed dal and the yogurt added. The tanginess resulting from the yogurt gives the spot on balanced flavors as the recipe doesn’t use any tomatoes.
Finally, the fried onions make the ultimate touch. You can caramelize onion and add or use fried onions. Store bought onions also work great. The fried onions in Egyptian Kushari is yum and kind of remember the lingering flavors. These fried onions are also added in biriyani. It adds a crunchy sweet flavor and it adds immense flavor to this dal.
Ingredients
To make this creamy and delicious Mughlai moong dal, you will require the following ingredients:
Whole moong dal - This protein rich and fiber rich. Soaking the dal makes it quicker to cook on stovetop.
Salt - gives flavor
Water - To cook the dal
Spices - Caraway, cloves, cumin powder and coriander powder impart the lovely flavors in this dal. The caraway seeds add a different touch of flavors than the cumin based dals.
Onion, ginger, garlic - these boosts the aroma and flavor of the dal.
Yogurt - Adds creaminess, gives the tang flavor, and increases the protein and calcium content.
Fried onions - These give a charactyeristic texture and flavor. This is not to be skipped. You can use homemade or store-bought.
Cilantro - boosts aroma
Heavy cream - to garnish
Chilli powder and green chilies - The heat comes from the green chilies added and the chili powder. Adjust the number of green chilies used based on your preference and it also depends on the type of chilies used. Kashmiri chili powder can also be used and it would give a deeper color to the dal.
Soaking the dal
This curry is made on the stove top. The slow cooking of the dal with a hint of spices results in best flavor profile. However, if youy are in a time oinch, you can cook the dal in Instant Pot or pressure cooker. Soaking dal cooks faster and so would recommend the same. If you are using moong dal, you can pressure cook it without soaking thus helping you make a delicious side in no time.
Scaling up or down
Did I say that this is a crowd pleaser? Yes, double the recipe if you are planning for any special occasion. This is an easy as well as budget friendly one. This recipe can be scaled up or down as per your needs.
Serving Suggestions
Dal is protein rich and comforting. It gives all essential nutrients and can be made in different methods and with different dals too. I serve this creamy dal with everyday phulka, Garlic Butter Paratha, or this Cheese Stuffed Jalapeno Paratha or with jeera rice for the yum factor! Thus there is a wide option to choose for serving.
Storage
If there are leftovers, I store it in the refrigerator for 3-4 days. This is great to pack for the following day lunch making meal planning easy. When needed warm the dal in microwave or on stovetop and serve with rice, roti, or parathas.
You can also freeze this dal for three months. Beyond that I haven't tested as my family loves this dal and we take it out of the freezer sooner.
More Delicious Sides
Curries or gravies make any meal complete with roti or rice. Here are a few delicious curries to serve with flatbreads and/or cooked grains.
Veggies can also be added to dals and that adds flavor as well nutrition. Instant Pot Veggie Dal is a house favorite that is quick to make a comforting meal.
Instant Pot Vegan Bottle Gourd and Masoor Dal Curry
Mughlai Moong Dal
Ingredients
- 1 cup Moong dal soaked for 7-8 hours
- 1 tsp Salt
- 4 cups Water
- ¼ tsp Coriander powder
- ¼ tsp Chili powder
- 1 tbsp Ghee
- ⅔ cup Onion
- 1 tbsp Caraway seeds
For the gravy
- 2 tbsp Ghee
- 1 tbsp Oil
- 1 tsp Caraway seeds
- ⅛ tsp Asafetida
- 1 cup Onion chopped
- 1½ tbsp Ginger chopped
- 1½ tbsp Garlic chopped
- 2 tbsp Coriander powder
- 2-4 Green chili chopped
- ¼ tsp Turmeric
- ¾ tsp Chili powder
- 3-4 Cloves
- 1 cup Water
- ⅔ cup Yogurt
- 2 tbsp Cilantro chopped
- 2-3 tbsp Fried onions
- 2 tbsp Heavy cream
Instructions
- Heat ghee in a heavy bottomed pot add the caraway seeds followed by onions and and sauté the onions for about 4-5 minutes. Add the soaked dal, salt, coriander powder, chili powder, and water.
- Bring to boil, cover, and cook for 30 minutes. Set aside.
- In a Dutch oven, heat oil and ghee. Add the cloves, caraway seeds, asafetida, and fry for 30 seconds. Add the chopped green chilies, ginger, and garlic. Sauté for 40-50 seconds. Add the chopped onions and sauté for 4/5 minutes until they turn translucent.
- Add the turmeric, salt, coriander powder, and chili powder, cook for a minute. Whisk the yogurt and add to the onion mixture. Mix well and simmer for 2-3 minutes.
- Add the cooked dal, mix, mash the dal a little, let it simmer for 3-4 minutes.
- Remove from the flame, add fried onions, mix.
- Garnish with cilantro, decorate with a little cream. Serve with rice and/or roti.
Miz Helen says
Thanks so much for sharing your awesome post with us at Full Plate Thursday, 594. Hope you are having a great week and come back to see us soon!
Miz Helen
Vaishali Sabnani says
What a tempting and nutritious meal . Dal looks very flavorful , don’t mind having a nice hot bowl.
Mayuri Patel says
I make sabut moong once a week. Came across this recipe with some cream and yogurt added to. Made it and turned out so creamy and tasty. The family enjoyed it with some plain rice. Thanks for sharing the recipe of Mughlai Moong Dal.
magicalingrdnts says
Glad to hear your family enjoyed it! Thanks Mayuri!
Kalyani says
Loving this Mughlai twist to whole moong dal, will try it soon!
magicalingrdnts says
Thanks Kalyani!
Priya Vj says
Delicious looking dal and awesome presentation
magicalingrdnts says
Thanks Priya!
Seema says
This looks to be a rich and comforting dal that I have to try. I love how the yogurt and cream provides a richness to the dal.
magicalingrdnts says
It is! yogurt adds the creaminess and the tang. Thanks, Seema!
Jayashree T.Rao says
I often make whole moong dal curry at home. Liked the addition of extra spices and twist here, can serve it with hot phulkas. Book marked.
magicalingrdnts says
Thanks, Jayashree! I can guarantee that it will be the most loved one.
Priya Srinivasan says
Wow look at the richness in the gravy! Fits the name Mughlai moong! I m definitely trying this delish dal! That is one tempting platter with rice, roti and dal, truly inviting !
magicalingrdnts says
You'll love this with rice or roti Priya!