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Moong Dal Mughlai / Mughlai Dal (No Onion No Garlic)

By Jigna
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.
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Prep Time 10 minutes
Cook Time 45 minutes
Soaking Time 6 hours
Total Time 6 hours 55 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Vegetarian
Servings 4

Video

Ingredients
  

For Boiling The Dal

  • 1 cup whole Moong
  • 3½ cups water
  • 1 teaspoon ghee
  • Salt to taste
  • ½ teaspoon red chili powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • 1 bay leaf
  • 1- inch cinnamon stick
  • 2 green cardamoms
  • 2-3 cloves

For Dal Mughlai

  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafoetida
  • 1 teaspoon green chili paste or to taste
  • 2 teaspoon ginger paste
  • 1 tomato pureed
  • ¼ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon garam masala or to taste
  • ½ cup yogurt whisked
  • Salt to taste
  • Cooked moong
  • 1-2 cups water or as required
  • 1 teaspoon Kasoori methi
  • 2 tablespoon cream (optional)
  • 2 tablespoon chopped coriander leaves

Instructions
 

Cooking The Moong Beans

  • 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, 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, and 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 Moong Dal Mughlai 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 or plain rice.
  • However, you can have this dal as a side dish with vegetable curry or Paneer Curry for a larger meal.

Notes

  1. 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.
  2. Cooking: Pressure cook the moong until they are soft and thoroughly cooked but still stay intact. When you press them with a finger, you can mash them easily without resistance. However, Instead of a pressure cooker, you can also cook in the Instant Pot.
  3. Tomatoes: Choose ripe tomatoes to make a puree, or use store-bought tomato puree. I have used only one large tomato, but you can use more tomatoes to make puree.
  4. 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. But if you want, you can skip this spice blend or add it according to your preference.
  5. 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.
  6. Consistency: Mughlai Dal will thicken upon cooking and simmering, so keep adding water as required to adjust the desired consistency.
  7. 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.
  8. Storing The Leftovers: Mughlai Dal can stay in the refrigerator for a day. Reheat the dal before serving, and while reheating, add more water if the consistency seems thicker and dry. 

Nutrition (Approximate Values)

Calories : 281kcalCarbohydrates : 37gProtein : 15gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 23mgSodium : 49mgPotassium : 798mgFiber : 9gSugar : 6gVitamin A : 397IUVitamin C : 5mgCalcium : 153mgIron : 4mg
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