Mughlai Dal

Ingredients

• 1 cup whole green gram (sabut moong), soaked for 8-10 hours and drained
• 2-3 green cardamoms
• ½ inch cinnamon
• 1 black cardamom
• 1 bay leaf
• Salt to taste
• 2-3 tablespoons ghee
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• ½ teaspoon asafoetida (hing)
• ½ tablespoon chopped ginger
• 1½ tablespoons chopped garlic
• 2 green chillies, chopped
• 2 medium onions, chopped
• 1½ teaspoons Kashmiri red chilli powder
• ¼ teaspoon turmeric powder
• 2 teaspoons coriander powder
• ¾ cup yogurt
• 2 tablespoons butter
• 2 tablespoons fresh cream + to drizzle
• ½ teaspoon garam masala powder
• ½ teaspoon dried fenugreek leaves (kasuri methi)
• ¼ cup fried onions
• Fresh coriander sprig for garnish
• Steamed rice for serving

Method

1. Heat a pressure cooker, add drained green gram, cinnamon, green cardamoms, black cardamom, bay leaf, salt and 3 cups water.
2. Cover the cooker and cook under pressure on medium heat till the pressure is released twice. Open the cooker once the pressure settles completely.
3. Heat ghee and oil in a deep non-stick pan, add cumin seeds and once they start to change colour, add asafoetida and mix well.
4. Add ginger, garlic and green chilli, mix and sauté for 1 minute.
5. Add onions, mix and sauté on medium heat till golden brown.
6. Add Kashmiri red chilli powder, turmeric powder and coriander powder and mix well.
7. Add yogurt, mix well and cook on medium heat till fat separates.
8. Add cooked green gram and mix well. Add 1 cup water and adjust salt, mix well and cook on medium heat for 5-6 minutes.
9. Add butter and fresh cream and mix well.
10. Sprinkle garam masala powder, dried fenugreek leaves and fried onions, mix well and cook for 2-3 minutes.
11. Transfer into a serving bowl, drizzle some fresh cream, garnish with coriander sprig and serve hot with steamed rice.