Darbari Dal ( Mughlai Khana)

Darbari Dal (  Mughlai Khana)

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This simple dal made with toovar and masoor dals is transformed when curds and cream are added to it. The curds provides the right amount of tanginess. Dals were made by the mughals by simering them over a slow flame for hours together, however we the recipe provided makes use of the pressure cooker that speeds up the preparation considerably.

Darbari Dal ( Mughlai Khana) recipe - How to make Darbari Dal ( Mughlai Khana)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Clean, wash and soak both the dal for 1 hour.
  2. Drain, add 2 cups of water and salt and pressure cook for 2 to 3 whistles till the dals are cooked.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Heat the ghee in a deep pan and the ginger-garlic paste and green chillies and sauté for 2 minutes.
  5. Add the tomatoes, garam masala, coriander powder, cumin seeds powder, chilli powder and salt and sauté till the ghee leaves the masala.
  6. Add the boiled dal, curds, cream, sugar and coriander and mix well. Keep aside.
  7. For the tempering, heat the ghee in a pan and add the dried fenugreek leaves and sauté for 30 seconds.
  8. Pour this tempering over the dal and mix well.
  9. Serve immediately.
Nutrient values per serving
Energy326 cal
Protein10 g
Carbohydrates24.9 g
Fiber4.6 g
Fat20.7 g
Cholesterol0 mg
Vitamin A542.6 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C12.6 mg
Folic Acid40.1 mcg
Calcium58.8 mg
Iron2.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium16.1 mg
Potassium299.5 mg
Zinc0.8 mg


Darbari Dal ( Mughlai Khana)
 on 02 Jan 15 11:25 PM

This recipe is simple to make and the result is delicious. Have made it several times now and it is a very dependable recipe.
Darbari Dal ( Mughlai Khana)
 on 10 Apr 13 04:40 PM

Extremely rich and tasty masoor and toovar dal with a thick texture.