Moong Dal Mughalai

Method

1. 1

   In a pressure cooker add ghee and shahi jeera, once aromatic add the sliced onions and garlic cloves and saute until aromatic. Add the moong dal and saute for 2 minutes.

   GheeBlack CardamomGarlicOnionGinger Garlic PasteShahi JeeraBay LeavesMoong Dal

2. 2

   Add the spices and salt and saute until the raw flavour disappears. 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.

   Kashmiri Red Chilli PowderCoriander PowderSaltWater

3. 3

   In a kadhai, pour ghee and add the minced ginger and onions, saute until the onions turn translucent. Reduce the flame to a simmer and add whisked curd, and immediately whisk thoroughly until thoroughly combined.

   OnionTurmeric PowderGaram Masala PowderCurdGheeGingerKashmiri Red Chilli PowderAsafoetida

4. 4

   Add fried onions and all the spices and saute until the raw flavour disappears. Add the boiled moong dal mixture to the kadhai and mix thoroughly. Mash and cook until the mixture is thickened (around 5 minutes). Pour cream and mix thoroughly, finish the gravy with kasoori methi and coriander leaves and serve hot.

   Coriander PowderFried OnionHoneyKasuri MethiCoriander LeavesFresh Cream