This Shahi Moong Dal Mughlai is wholesome, comforting, protein-rich, flavorful, and delicious! The dal is made of whole moong in tomato and yogurt gravy, seasoned with spices and herbs.

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!

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About Moong Dal Mughlai
Why You Will Love This Dal
Ingredients
How To Make Moong Dal Mughlai
Serving Suggestions
Helpful Tips
More Restaurant-Style Dal
Recipe 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 R ajasthani 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.

Why You Will Love This Dal

It is restaurant-style but comforting and satisfying.
Moong Dal Mughlai is flavorful, creamy, and rich.
The dal is protein-packed and very nutritious.
This Mughlai Dal is easy to make with pantry staple ingredients.
It makes a perfect meal when served with Paratha or Rice.

Ingredients

Sabut Moong (Whole Green Gram): Moong beans are incredibly versatile, and we can use them in many recipes, from salad to soup. They are light on the stomach and have lots of health benefits. These beans are one of the best sources of plant-based protein. Also, they are high in essential vitamins and minerals. For the Moong Dal Mughlai, soak the moong for at least 6-8 hours or overnight.
Ghee: I like to cook this dal using ghee for the best flavors, but you can use oil or butter instead.
Asafoetida: It adds an earthy flavor to the dal.
Whole Spices: I used a few whole spices while cooking the moong. After the dal is cooked, discard the bay leaf and cinnamon stick.
Ground Spices: We need only a few pantry staple ground spices, such as turmeric powder, red chili powder, coriander powder, and garam masala.
Tomato Puree: The dal is made with tomato gravy and yogurt, so we need only one large tomato to make the puree.
Yogurt: Use plain yogurt and whisk it well before adding to the pan.
Kasoori Methi: Add roasted dried kasoori methi to elevate the flavors of the dal.
Cream: The dal is naturally rich with the creaminess of moong. However, adding cream makes it more decadent and luscious. You can skip the cream if you want.
Coriander Leaves: Use freshly chopped coriander leaves for more flavor.

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.

cooking green chilis, ginger and asafoetida in the pan

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.

adding cream and herbs to the moong dal mughlai

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.

Serving Suggestions

Serve this restaurant-style Mughlai Dal with various Indian flatbreads, such as Roti, Pratha, Naan, or Kulcha.
It goes perfectly well with Jeera Rice (Restaurant Style) or plain rice.
However, you can have this dal as a side dish with vegetable curry or Paneer Curry for a larger meal.

Helpful Tips

Soaking: It is essential to soak mung beans for at least 6-8 hours or overnight. Soaking helps them to cook faster and more evenly.
Cooking: Pressure cook the moong until soft and thoroughly cooked but still intact. Pressing them with a finger lets you mash them easily without resistance. However, you can cook in the Instant Pot instead of a pressure cooker.
Tomatoes: Choose ripe tomatoes to make a puree, or you can use store-bought tomato puree. I have used only one large tomato, but you can use more tomatoes to make puree.
Garam Masala: I have used whole and ground spices for this recipe. Generally, there is no need for garam masala in this dal preparation. But because this recipe is without onion and garlic, I prefer to add garam masala to make it flavorful. You can skip this spice blend or add it according to your preference.
Simmering: Cooking Moong Dal Mughlai on low heat for longer makes it flavorful and creamy. After adding cooked dal to the gravy, let the dal simmer for at least 10 minutes.
Consistency: Mughlai Dal will thicken upon cooking and simmering, so add water to adjust the desired consistency.
Make It Vegan: Use 1-2 tablespoon oil instead of ghee for vegan Moong Dal Mughlai. Instead of yogurt, you can use cashew paste or non-dairy cream.
Storing The Leftovers: Mughlai Dal can be stored in the refrigerator for a day. Reheat the dal before serving, and add more water if the consistency seems thicker and dry.