Dal Mughlai

About Dal Mughlai

Ingredients

• Split pigeon peas (toor dal) ½ cup
• Split Bengal gram (chana dal) ½ cup
• Sunflower oil 1 tbsp
• Cumin seeds 1 tsp
• Garlic, minced 2 tsps
• Ginger, minced 1 tsp + to garnish
• Medium onion, chopped 1
• Green chilli, chopped 1
• Medium bottle gourd, peeled and cut into medium cubes ½
• Salt to taste
• Medium tomato, finely chopped 1
• Fresh coriander leaves, chopped 2 tsps + to garnish

How to Make Dal Mughlai (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add cumin seeds, garlic and ginger and saute till fragrant.
2. Add onion, green chilli and bottle gourd and mix well. Add salt and turmeric powder and mix well and saute for 2-3 minutes.
3. Add tomato and mix well. Cook till tomato softens a little. Add split pigeon peas and split Bengal gram and mix. Add 1 cup water and mix well. Let the mixture come to a boil and continue to cook till bottle gourd is done.
4. Add coriander leaves, mix and turn off heat.
5. Transfer into a serving bowl, garnish with ginger, green chillies and coriander leaves and serve hot.

Additional Tips and Tricks

1. Serving Suggestion : Dal Mughlai is a flavourful dal that is a great main course dish served with steamed rice, chapati or plain paratha..

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps