Shahi Moong Dal (Split Green Gram Curry - Mughlai Style)

          Lentils have a lot of healthy nutrients as it contains proteins and fibre. A simple dal-chawal is everybody's favourite comfort meal. So do try this super yummy Moong Dal (Split Green Gram Lentil) in a Mughlai style. It has a rich and a creamy texture due to the addition of yoghurt, milk and cream for a smooth delicacy. 

          A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavour. You can relish with hot steamed rice, jeera rice, phulka, tandoori roti or naan. It tastes just yummy. So check out the step by step pictorial recipe to prepare this simple comfort food.

• 1/2 cup split moong dal (green gram), soaked for 30 minutes
• 2 tbsp. oil
• 1 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick
• 2 bay leaves
• 2 tsp. garlic, chopped
• 1 onion, chopped
• 1/4 tsp.  of turmeric powder
• salt to taste
• 2 green chilies, slit
• 1/2 tsp. garam masala powder
• 1/2 tsp. pepper powder
• 1/2 cup yoghurt, beaten
• 1/2 cup milk
• 2-3 tbsp. cream
• pinch of saffron 
• coriander leaves 

          Pressure cook the soaked moong dal in 1 & 1/2 cups water for 5-6 whistles.  keep aside.

          Heat oil in a pan and temper with 1/2 tsp. cumin seeds, cardamoms, cinnamon, bay leaves and cloves. 

          After it stops spluttering, add half of the garlic, onion and turmeric powder. Saute till light brown. 

          Now add the boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, garam masala powder and some water if required.

          Simmer on a medium flame for 4-5 minutes. Add the saffron and mix well. Switch off the flame.

          In another pan, heat ghee and temper with the remaining cumin seeds. Let it splutter and then add the remaining garlic. 

          Saute till light brown. Pour this tempering over the prepared dal. Garnish with coriander leaves and serve with any form of rice or Indian bread

                       Heat oil & temper with 1/2 tsp. cumin seeds, cardamoms, cinnamon, 
                       bay leaves & cloves. 

                           Add half garlic, onion & turmeric powder. Saute till light brown. 

                   Add boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, 
                   garam masala powder & some water if required.

                        Simmer on medium flame for 4-5 minutes. Add saffron & mix well. 
                        Switch off the flame.

                  In another pan, heat ghee & temper with remaining cumin seeds. Let it 
                  splutter & then add remaining garlic. Saute till light brown. 

                       

                     Pour this tempering over the dal. 

                  Garnish with coriander leaves & serve with any form of rice or Indian bread.