Mughlai Dal is a rich, creamy, and indulgent lentil dish that beautifully blends royal Mughlai flavors with homely comfort. Made using a mix of lentils like moong and masoor, it’s slow-cooked with aromatic spices, enriched with fresh cream or milk for that signature velvety texture. The dal has a mildly spiced, buttery taste with hints of cardamom and kasuri methi that make it feel truly royal. Perfect to serve with jeera rice, naan, or paratha,...
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Mix moong dal, tuvar dal, and green moong in a bowl. Wash well and soak for 30 minutes.
Pressure cook the soaked dal for 3-4 whistles by adding turmeric powder, red chilli powder, asafoetida, salt, and oil.
Deep fry sliced onions and make a fine paste by blending them with curd and cashew nuts. Keep some fried onions to garnish.
Saute dry spices like stone flower , cloves, green cardamom, black pepper corns, onion, tomato, turmeric powder, red chilli powder, and salt in 1 tbsp oil . Add the prepared paste and cook until the oil separates.
Add the cooked dal to the mixture and cook for another 8-10 minutes.
Heat oil and add kasuri methi, cashews, raisins, and kashmiri red chilli powder for extra flavor.
Garnish the dal with coriander leaves, fried onions, and drizzle some cream for richness (optional).
Pair it with jeera rice, butter naan, or flaky laccha paratha ,all complement the creamy texture beautifully.
Mughlai cuisine is about depth, not heat. So use garam masala like cardamom, bay leaf, and kasuri methi for a royal touch.
Cook dal until creamy . Simmer it long enough so it becomes thick and smooth; avoid leaving it watery.
Serve it in a brass handi or earthen bowl for that royal, old-world charm.
Can I use other types of lentils?
Yes, you can experiment with other lentils like masoor dal or chana dal, but the flavor and texture may vary.
Can I skip the cream?
Yes, cream is optional and can be skipped for a lighter version of the dish.
How can I make this dish spicier?
You can increase the quantity of red chilli powder or add finely chopped green chillies.
What can I serve Mughlai Dal with?
Mughlai Dal pairs well with steamed rice, jeera rice, naan, or roti.
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