A delightful Moong Dal Mughalai recipe prepared with a rich mixture of moong dal, various spices, and a creamy yogurt gravy. It offers a regal taste and is best served hot.
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.
