Mughlai Dal with Aromatic Herbs and Whole Spice Paste #dal #reels #shortsfeed #shorts #food #recipe

Mughlai Dal is a rich and comforting lentil preparation made with a combination of moong dal, urad dal, and chana dal. Flavored with a fragrant paste of cumin, dried red chilli, cinnamon, cardamom, and cloves, along with fresh mint-coriander paste, this hearty dish is finished with ghee for an irresistible aroma. Serve it hot with steamed rice or roti for a wholesome and satisfying meal.

Ingredients

½ cup moong dal
¼ cup urad dal
¼ cup chana dal
½ tsp turmeric powder
Salt to taste
Water as required
2 tbsp mustard oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 tbsp cumin-dried red chilli-cinnamon-cardamom-clove paste
2 tbsp mint-coriander paste
1 tbsp tomato ketchup
1 tbsp ghee

Instructions

Wash and soak the moong dal, urad dal, and chana dal for 30 minutes to 1 hour.
Transfer the soaked dals to a pressure cooker. Add turmeric powder, salt, and enough water. Pressure cook for 4–5 whistles or until the dals are soft and cooked through.
Heat mustard oil in a pan over medium heat.
Add the finely chopped onions and sauté until soft and translucent.
Add the ginger-garlic paste and sauté until the raw smell disappears.
Add the cumin, dried red chilli, cinnamon, cardamom, and clove paste. Cook for a minute until aromatic.
Stir in the mint-coriander paste and cook for another minute.
Add the tomato ketchup and mix well.
Add the cooked dal and stir to combine.
Adjust salt to taste. Cover and cook for a few minutes, allowing the flavors to blend.
Finish with ghee and mix well.
Serve hot with steamed rice or roti.
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