Moong Dal Mughalai

1: In a pressure cooker add ghee and shahi jeera, once aromatic add the sliced onions and garlic cloves and saute until aromatic.

2: Add the moong dal and saute for 2 minutes. Add the spices and salt and saute until the raw flavour disappears.

3: Pour water and pressure cook the moong dal for 6 whistles on a moderate flame (around 6-7 minutes). Once the pressure is released, open the lid and mash the moong dal mixture and set aside.

4: In a kadhai, pour ghee and add the minced ginger and onions, saute until the onions turn translucent.

5: Add fried onions and all the spices and saute until the raw flavour disappears.

6: Reduce the flame to a simmer and add whisked curd, and immediately whisk thoroughly until thoroughly combined.

7: Add the boiled moong dal mixture to the kadhai and mix thoroughly.

8: Mash and cook until the mixture is thickened (around 5 minutes).

9: Pour cream and mix thoroughly, finish the gravy with kasoori methi and coriander leaves and serve hot.