by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 64370 times
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 lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious!
- Clean, wash and soak the dals for about 30 minutes. Drain.
- Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Whisk the dals and keep aside.
- Heat the ghee in a deep pan and add the cumin seeds.
- When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour.
- Add the whisked dal mixture and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
Dal Moghlai by Tarla Dalal
Nutrient values per serving
|Vitamin A||166.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||7.9 mg|
|Folic Acid||39.4 mcg|
RECIPE SOURCE : Dals
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