Mughlai Dal is made using only one legume, mung beans, but it is creamy, rich, and highly nutritious. The dal is without onion and garlic but high in flavor and very satisfying! Jump to:About Moong Dal MughlaiWhy You Will Love This DalIngredientsHow To Make Moong Dal MughlaiServing SuggestionsHelpful TipsMore Restaurant-Style DalRecipe Card
About Moong Dal Mughlai
Mung beans are one of the best plant-based sources of protein. So it is a staple ingredient in my pantry, or I would rather say in most Indian households. Whole green moong is very versatile, and we can use them in various ways. We can mix green moong dal with other lentils to make Dal, like this Rajasthani Panchmel Dal. They are also suitable for salads, like this Sprouted Moong and Fruit Salad, and very popular as sprouted Mung beans. Or, it can make a very simple yet delicious and comforting curry like this Mung Bean Curry (No Onion No Garlic)-Instant Pot & Stovetop recipe. I have grown up eating whole moong at least once a week. We love to have simple but delicious moong curry for breakfast or sprouted moong salad for lunch. When I was with my mom, after fasting, having mung bean soup was a must for breakfast the next day. Since I made this Moong Dal Mughlai, it has become one of our favorite dals for dinner with Paratha or Jeera Rice. The Moong Dal Mughlai recipe does not require many ingredients and is made with some pantry staples, such as whole and ground spices. With this recipe, you can make a comfortable but restaurant-style Dal at home. You underestimate these beans if you think that Sabut or whole moong is boring and too simple for restaurant-style dal. They are not only nutritious and protein-packed, but they taste delicious.
How To Make Moong Dal Mughlai
Cooking The Moong
Wash whole Green Moong with water 2-3 times and soak in enough water for 6-8 hours.
After soaking, drain the water and transfer the moong to the pressure cooker.
Add water, ghee, salt, red chili powder, coriander powder, turmeric powder, bay leaf, cinnamon stick, cardamoms, and cloves.
Stir well, cover the lid, and pressure cook on medium heat for 2-3 whistles or until moong is thoroughly cooked but stays intact. Let the pressure release naturally, open the lid, and check if the beans are fully cooked.
Remove the bay leaf and cinnamon stick. You can also remove other whole spices if you prefer. Set the cooked moong aside.
Making The Moong Dal Mughlai
Heat ghee in a pan and add cumin seeds. Once cumin seeds start to sizzle, add asafoetida, green chili, and ginger paste. Stir and saute for a few seconds.
Add tomato puree, stir, and cook for 4-5 minutes or until the fat separates from the sides.
Add turmeric powder, red chili powder, garam masala, salt, and yogurt. Mix well and cook for 7-8 minutes until oil separates from the sides.
Add cooked dal, stir well, and add water to adjust the consistency as the dal will continue to thicken. Continue cooking for 8-10 minutes on medium heat, stirring often.
Finally, add kasoori methi, cream, and chopped coriander leaves.
Stir well, taste, and adjust the salt if required.
Cook the dal for a minute, turn off the heat, and transfer the Mughlai Dal to the serving bowl.
