Darbari Dal (Mughlai Khana) Recipe

Ingredients

• 1/2 cup toovar (arhar) dal
• 1/2 cup masoor (split red lentil) dal
• 3 tbsp ghee
• 2 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp finely chopped green chillies
• 1 cup chopped tomato
• 2 tsp dhaniya powder (coriander powder)
• 1 tsp cumin seeds (jeera) powder
• 2 tsp red chilli powder
• salt (namak) to taste
• 1/4 cup dahi (curd)
• 1/4 cup fresh cream
• a pinch sugar
• 1/4 cup finely chopped coriander (dhania)
• 2 tbsp ghee
• 2 tsp kasuri methi (dried fenugreek leaves), lightly roasted and crushed

Steps

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.