Dal Mughlai

By Chef Shantanu Gupte

From Health Mange More

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Toor dal and chana dal cooked with bottle gourd and some flavourful masalas

What is Dal Mughlai: Dal Mughlai is a simple dal made from chana and arhar dals, bottle gourd and tomatoes. The tanginess of the tomatoes and the mild pungency of onions, garlic and ginger adds a wonderful taste to the recipe. It is best served hot and tastes best when served with steamed rice, chapatis or plain paranthas..

Top ways to prepare: You can soak the Bengal gram and the pigeon pea dals for an hour and then pressure cook it to make the Dal Mughlai recipe. Alternatively, you can soak the dals for the Dal Mughlai recipe for the same time and cook it in the pan/kadhai after making the tempering..

Cooking Tips: Use quality dals, fresh vegetables, fresh/dry spices and herbs..

Serving Suggestion : Dal Mughlai is a flavourful dal that is a great main course dish served with steamed rice, chapati or plain paratha..

Health Tips:

The Dal Mughlai recipe is a delicious and healthy preparation that offers many nutrients among which proteins are main. One also gets iron, vitamins, calcium and minerals from this recipe.

Ingredients

Split pigeon peas (toor dal) ½ cup
Split Bengal gram (chana dal) ½ cup
Sunflower oil 1 tbsp
Cumin seeds 1 tsp
Garlic, minced 2 tsps
Ginger, minced 1 tsp + to garnish
Medium onion, chopped 1
Green chilli, chopped 1
Medium bottle gourd, peeled and cut into medium cubes ½
Salt to taste
Medium tomato, finely chopped 1
Fresh coriander leaves, chopped 2 tsps + to garnish

Methods

Heat oil in a deep non-stick pan, add cumin seeds, garlic and ginger and saute till fragrant.
Add onion, green chilli and bottle gourd and mix well. Add salt and turmeric powder and mix well and saute for 2-3 minutes.
Add tomato and mix well. Cook till tomato softens a little. Add split pigeon peas and split Bengal gram and mix. Add 1 cup water and mix well. Let the mixture come to a boil and continue to cook till bottle gourd is done.
Add coriander leaves, mix and turn off heat.
Transfer into a serving bowl, garnish with ginger, green chillies and coriander leaves and serve hot.