Mughlai Moong Dal
This Mughlai moong dal is a delicious, spicy, creamy dal that is comforting with roti and/or roti with perfect level of spices, yogurt, and fried onions.
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Servings: 6 to 8
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.