Cooking Recipe
کھانے کی ترکیب
Muglae Daal

Mughlai Dal (Mughlai Pulse)

Ingredients

  • Garbanzo beans (Chickpea Pulse or Dal Chana) - 1/8 kg
  • Masoor Dal (pulse) - 1/8 kg
  • Yogurt - 1/8 kg
  • Moong Beans (Moong ki Dal) - 1/8 kg
  • Red Chili - 1 teaspoonful
  • Turmeric - half teaspoonful
  • Coriander Powder - 1and a half teaspoonful
  • Black Pepper (finally ground) - 10 in number
  • Big Cardamom - 2 heads
  • Black Zeera - half teaspoonful
  • Tomatoes - 1/8 kg
  • Salt to the taste
  • Ginger - 3 teaspoonful
  • Garlic Paste - 3 teaspoonful
  • Onion - 2 bulbs
  • Chopped Green Chili - 4 whole

Preparation Method

  • Boil each of the pulses (Dals), i.e. Moong, Chickpea and Masoor, in separate pots.
  • When boiled, add chili, turmeric, coriander powder, tomatoes paste, green chili, yogurt, ginger & garlic paste, spices mixture (Garam Masala), and salt.
  • Now pour some water, place the cooking pot on high flame, and keep on stirring it continuously.
  • When it gets as thicker as Haleem, you need to lower the level or intensity of the flame.
  • Fry onions till they become brown in appearance.
  • Use the fried onions for tempering the food (Tarka Lagana).
  • Take it out in a dish and make a garnish with green coriander.
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