Mughlai Dal Recipes, Mughlai Dal Recipes collection. Wholesome recipes of lentils flavoured with whole spices, masala pastes and powders, Dals are an indispensable part of lunch and sometimes other meals too. Relish Mughals-style dals like the Dal Moghlai, Darbari Dal and Shahjahani Dal, to experience the magical effect of spices on cooked lentils.
The Mughals made use of all kinds of dals available to them to prepare mouthwatering dishes such as this one. Made with urad dal or split black lentils this dal kabila recipe is tempered with whole kashmiri red chillies that add the spiciness and colour.
Toovar and chana dals are pressure cooked with chopped lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to Dal Moghlai. Delicious!
This simple Darbari 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 the recipe we provided makes use of the pressure cooker that speeds up the preparation considerably.
This Shahjahani dal is named after the mughal emperor Shahjahan. A truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed. Enjoy this dal with any pulao or parathas in true Mughal style!
Happy Cooking!
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