Moong Dal Mughalai
Serves 415 mins prep30 mins cook
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.
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What you need
Instructions
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.View original recipe