Shahi Moong Dal

Name: Shahi Moong Dal
Cuisine: Indian
Ingredients: 1/2 cup Split moong dal (green gram), soaked for 30 minutes; 1 tbsp. Oil; 1 tsp. Ghee; 1 tsp. Cumin seeds; 3 Green cardamoms; 4 Cloves; 2 tsp. Garlic, chopped; 1 Onion, chopped; 1/4 tsp. Turmeric powder; As per taste Salt; 2 Green chilies, slit; 1/2 tsp. Garam masala powder; 1/2 tsp. Pepper powder; 1/2 cup Yoghurt, beaten; 1/2 cup Milk; 2-3 tbsp. Cream; pinch Saffron soaked in milk/water; As required Coriander leaves to garnish; Pinch Red chilli flakes to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dalcurry - This is another way of preparing Moong Dal (Split Green Gram Lentil) in a Mughlai style. It has a rich and a creamy texture due to the addition of yoghurt, milk and cream which is added to the boiled moong dal for a smooth delicacy.

A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavour. It can be relished either with any rice preparation or Indian bread.

Bethica Das @kitchen_flavours

Sharjah (UAE)

A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavour. It can be relished either with any rice preparation or Indian bread.

Saved

Ingredients

1/2 cupSplit moong dal (green gram), soaked for 30 minutes
1 tbsp.Oil
1 tsp.Ghee
1 tsp.Cumin seeds
3Green cardamoms
4Cloves
2 tsp.Garlic, chopped
1Onion, chopped
1/4 tsp.Turmeric powder
As per tasteSalt
2Green chilies, slit
1/2 tsp.Garam masala powder
1/2 tsp.Pepper powder
1/2 cupYoghurt, beaten
1/2 cupMilk
2-3 tbsp.Cream
pinchSaffron soaked in milk/water
As required Coriander leaves to garnish
PinchRed chilli flakes to garnish

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Steps

1

Pressure cook the soaked moong dal in 1 cup water for 5-6 whistles. Mash well and keep aside.
2

Heat oil in a pan and temper with 1/2 tsp. cumin seeds, cardamoms and cloves. After it stops spluttering, add half of the garlic and saute till it changes colour.
3

Add the onion and turmeric powder and fry till light brown. Now add the boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, 1/2 cup water and garam masala powder.
4

Simmer on a medium flame for 4-5 minutes. Add the saffron and mix well. Remove from the flame.
5

Heat ghee and temper with the remaining cumin seeds. Let it splutter and then add the remaining garlic.
6

Saute till light brown. Pour this tempering on the prepared dal and garnish with coriander leaves and chilli flakes.