Dal Mughlai
It may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with chopped lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious!
Servings Prep Time
6 10minutes
Cook Time
25minutes
Servings Prep Time
6 10minutes
Cook Time
25minutes
Ingredients
For The Garnish
Instructions
  1. Clean, wash and soak the dals for about 30 minutes. Drain.
  2. Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid. Whisk the dals and keep aside.
  4. Heat oil in a deep pan and add the cumin seeds.
  5. When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté till the onions turn golden brown in colour.
  6. Add the whisked dal mixture, little salt and ¼ cup of water, mix well and bring to a boil.
  7. Serve hot garnished with coriander.