Dal Moghlai by Tarla Dalal

Dal Moghlai by Tarla Dalal

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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!

  

Recipe Description for Dal Moghlai

Soaking Time:  30
Preparation Time: 
Cooking Time: 
Makes 6 servings
Show me for servings


Ingredients

Method
  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 the ghee in a deep pan and add the cumin seeds.
  5. 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.
  6. Add the whisked dal mixture and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  7. Serve hot garnished with coriander.
RECIPE SOURCE : DalsBuy this cookbook

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