This is my entry to Nupur’s A-Z of Indian vegetables series. Dal is the quintessential comfort food for all Indians. Be it the tangy-spicy sambar or plain old tadka dal, no Indian thali is complete without dal. This recipe is from Tarla Dalal’s recipe newsletter. I love my lentils and make sure that I make a big pot of dal (like soup) every weekend that will last at least 2-3 days. That way all I have to worry about during weeknights is making a subzi (curry) and rice.

Dal Moghlai
Dal Moghlai
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Dal Moghlai
Dal Moghlai
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
  • ¾ cup Toor dal
  • ¼ cup Chana dal
  • 2 cups Bottle gourd (doodhi/ lauki/ sorakaya) – peeled and chopped into big pieces
  • 1 cup Tomatoes – chopped
  • ¼ tsp Turmeric
  • ¾ cup Onion – chopped
  • 2 cloves Garlic – chopped fine
  • 1 tsp Ginger – minced
  • 5 chilies Green
  • to taste Salt
Servings: serving
Instructions
  1. Clean, wash and soak the dals for about 30 minutes. Drain.
  2. Add the tomatoes, bottle gourd, turmeric, salt and 3 cups water to the dals and pressure cook till the dals are tender.
  3. Heat 2 tsp oil in a pan, add cumin seeds and when the seeds crackle, add the ginger, garlic, green chilies and onions and sauté till the onions are golden brown in color.
  4. Add the cooked dal and 1 cup water to the onions and bring to a boil.
Recipe Notes

Serve with steaming hot rice for a wholesome meal.

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0 thoughts on “D for Dal Moghlai”

  1. hey Pavani,looks like I missed a lot of your posts too!dal looks delicious.Will give it a try soon.will go through your other recipes and post comments soon!:)

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