Lalla Mussa Dal - SK Khazana

It is as delicious as it is rich – fit for the royalty This is a Sanjeev Kapoor exclusive recipe.

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Lalla Mussa Dal - SK Khazana

Main Ingredients Whole black grams (sabut urad), Whole green grams (sabut moong)
Cuisine Indian
Course Dals and Kadhis
Prep Time 7-8 hour
Cook time 1-1.30 hour
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Lalla Mussa Dal - SK Khazana

  • 1 1/2 cups Whole black grams (sabut urad) soaked overnight and drained
  • 1/4 cup Whole green grams (sabut moong) soaked overnight and drained
  • to taste Salt
  • 1 inch + to garnish Ginger cut into thin strips
  • 2 Green chillies slit
  • 5 tablespoons Butter
  • 1 cup Tomato puree
  • 2 teaspoons Coriander powder
  • 1 1/2 teaspoons Red chilli powder
  • 1/2 teaspoon Dried fenugreek leaves (kasuri methi) powder
  • 1/4 cup Fresh cream
  • 1/4 cup + for drizzling Ghee
  • 1 1/2 tablespoons Garlic chopped


  1. Pour 2 cups water in a jar, add salt and mix well. Put black gram and green gram in a bowl, add the salted water, wash the pulses and drain well.
  2. Heat a deep non-stick pan, add the pulses and sufficient water and cook on medium heat for 8-10 minutes. Remove the scum as it rises to the surface.
  3. Drain the pulses and put into a pressure cooker. Add ginger strips, green chillies and salt. Add 6 cups water and mix. Cover the cooker with its lid and cook under pressure till 6-7 whistles are given out.
  4. Heat 3 tbsps butter in a deep non-stick pan, add tomato puree and sauté till fat separates. Add coriander powder and red chilli powder, mix well and sauté for 1-2 minutes.
  5. Add dried fenugreek powder and mix well. Add cooked grams and mix well. Add sufficient water and mix well. Cook for 2-3 minutes. Add remaining butter and cream, mix well. Cook for 1-2 minutes.
  6. Heat ghee in a non-stick pan, add garlic and sauté till golden brown. Add this in the grams, mix well and cook for a minute.
  7. Transfer into a serving bowl, drizzle melted ghee, garnish with ginger strips and serve hot.