Darbari Dal ( Mughlai Khana)
by Tarla Dalal
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
1/2 cup toovar (arhar) dal
1/2 cup masoor dal (split red lentil)
3 tbsp ghee
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1 cup chopped tomatoes
1 tsp garam masala
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tsp chilli powder
salt to taste
1/4 cup curds (dahi)
1/4 cup fresh cream
a pinch sugar
1/4 cup finely chopped coriander (dhania)
2 tbsp ghee
2 tsp dried fenugreek leaves (kasuri methi) , lightly roasted and crushed
Method
- Method
- Clean, wash and soak both the dal for 1 hour.
- Drain, add 2 cups of water and salt and pressure cook for 2 to 3 whistles till the dals are cooked.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the ghee in a deep pan and the ginger-garlic paste and green chillies and sauté for 2 minutes.
- Add the tomatoes, garam masala, coriander powder, cumin seeds powder, chilli powder and salt and sauté till the ghee leaves the masala.
- Add the boiled dal, curds, cream, sugar and coriander and mix well. Keep aside.
- For the tempering, heat the ghee in a pan and add the dried fenugreek leaves and sauté for 30 seconds.
- Pour this tempering over the dal and mix well.
- Serve immediately.
Nutrient values per serving
| Energy | 326 cal |
| Protein | 10 g |
| Carbohydrates | 24.9 g |
| Fiber | 4.6 g |
| Fat | 20.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 542.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 12.6 mg |
| Folic Acid | 40.1 mcg |
| Calcium | 58.8 mg |
| Iron | 2.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 16.1 mg |
| Potassium | 299.5 mg |
| Zinc | 0.8 mg |
Outbrain
Mmm...this was really delicious. I added a pinch of asafoetida and adjusted heat downwards. I''ll be making this again and again.