Moong Dal Mughlai

Prep Time: 20 mins I Cooking Time: 30 - 35 mins I Serving: 3-4

Ingredients for boiling dal :-

1 cup/200g. Sabut Moong Dal/ Green Gram(whole & washed)

3 cups/700 ml Water (for boiling + enough for soaking)

7-8 Garlic Cloves (Peeled)

1-2 Green Chilli (cut into half)

1 tsp. Turmeric Powder

2 tsp. Salt Or to taste

½ tsp. Veg Oil

Ingredients for Tadka/Tempering :-

4 tbsp./60 ml Desi Ghee/Clarified butter

1 inch Fresh Ginger (thinly Sliced lengthwise)

7-8 Garlic Cloves (finely chopped)

5 Onion, medium sized (2 Sliced + 3 finely chopped)

2 Tomatoes, medium sized (finely chopped)

1 tsp. Red Chilli Powder OR (adjust to taste)

1 tbsp. Fresh Coriander, finely chopped

1 tsp. Garam Masala Powder

1 tbsp. Butter

Method :-

To the bowl add dal, wash well and rinse with water at least 2-3 times. Soak it with enough water for at least 30 mins

Next, drain the water and add soaked dal + water + garlic cloves + green chilli + salt + turmeric powder + veg oil to the pressure cooker. Close the cooker with lid & Pressure cook for 5-6 whistles on low-medium flame and switch off the gas

Allow the pressure to release naturally. Open the pressure cooker to check if the dal has completely boiled. Mix well and mash it with the help of a cooking spoon. Cover it and set aside for later use

Heat ghee/clarified butter in a deep pan/kadai, add sliced onions to the pan and fry for 5-7 mins on low medium flame till golden brown in colour. Keep stirring in intervals

When the colour changes to golden brown, dish out and transfer onto a kitchen towel /tissue paper lined plate. Set aside for later use

To the remaining ghee add sliced ginger + chopped garlic and sauté for 3-4 mins on low-medium flame

Next add chopped onions to the pan and sauté for 5-7 mins on low-medium flame

Once the onion turns golden brown in colour add chopped tomatoes to the pan and sauté for another 4-5 mins on low-medium flame till tomatoes gets soft and mushy

To the pan add red chilli powder and mix well

Add chopped fresh coriander leaves to the pan. Mix well and stir for 1-2 mins

Next add garam masala powder to the pan and mix well

Adjust the salt level to your taste

To the pan add the boiled dal and mix well. Let it simmer for 7-8 minutes on low-medium flame and after that turn off the flame

Transfer into a serving bowl/dish and garnish with fried onions and butter

Time to taste:)

Serve with jeera/plain rice/chapati

Condiments: papad, onions, lime, chutneys etc.