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Mughlai Moong Dal

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This is a delicious, creamy moong dal that is comforting with roti and/or roti. The spicy, creamy dal with perfect level of spices is balanced with yogurt and fried onions.

Roti, rice, and dal is a staple in our home. It gives the utmost  comfort. 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.

Dal is protein rich and comforting. It gives all essential nutrients and can be made in different methods and with different dals too. 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. This dal can be served with everyday phulka or this Cheese Stuffed Jalapeno Paratha for yum factor!

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 of the dal is the result of the mashed dal and the yogurt added. There is no tomato added in the dal and the tanginess from the yogurt gives the spot on and balanced flavors. 

This curry is made on the stove top. This can be made in Instant  Pot or pressure cooker  too. Soaked dal cooks faster and so would recommend the same. 

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. Kashimiri chili powder can also be used and it would give a deeper color to the dal.

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. 

This week I am sharing curries for flatbreads. Whether it is everyday roti/chapathi or naan or stuffed parathas, this curry has a magic and pairs perfectly well with any kind of flatbread. This is great with any cooked grain. I am sharing tasty curries made with yogurt for blogging marathons and stay tuned to check out the delicious curries!

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.
I am also linking this dreamy and creamy dal to Full Plate Thursday, Wonderful Wednesday, What's For Dinner, and Thursday Favorite Things.

Ingredients 

Moong dal - 1 cup, soaked for 7-8 hours
Salt - 1 tsp
Water - 4cups
Coriander powder - 1/4 tsp
Chili powder - 1/4 tsp
Ghee - 1 tbsp
Onion - 2/3 cup, chopped
Caraway seeds - 1 tbsp
For the gravy
Ghee - 2 tbsp
Oil - 1 tbsp
Caraway seeds - 1 tsp
Asafetida  - 1/8 tsp
Onion - 1 cup
Ginger - 1.5 tbsp
Garlic - 1.5 tbsp
Coriander powder - 2 tbsp
Green chili -  2 to 4 chopped
Turmeric - 1/4 tsp
Chili powder -  3/4 tsp
Cloves - 3-4
Water - 1 cup
Yogurt - 2/3 cup
Cilantro - 2 tbsp,  chopped
Fried onions - 2-3 tbsp
Heavy cream - 2 tbsp
Method
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 gif 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 dinner gif 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. 

More Curries and Gravies

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Comments

  1. 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

    Reply

  2. Vaishali Sabnani says

    What a tempting and nutritious meal . Dal looks very flavorful , don’t mind having a nice hot bowl.

    Reply

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