Lentils and legumes have been an integral part of my diet. In India, we eat lentils/dal pretty much every day, and in my house, there was never a day when there was no dal on the table. Of all the legumes and dals, my favorite is the Whole Moong. Moong is wholesome, easy to digest, protein-packed, and delicious. We can use it in sabzi, dal, salads, dosas, and chillas. I love moong beans in any form. I grew up eating whole moong at least once a week. We love to have simple but delicious dry moong for breakfast with Khakhra. After Jain fasting, having mung beans for breakfast the next day is a must. Given that dal is a fundamental component of daily meals in nearly every Indian home, it should be elevated from its everyday form when prepared for special events. Today, as part of our ongoing Diwali recipe series, I’m excited to share a detailed and flavorful recipe for Dal Mughlai. This recipe is inspired by Mughlai cuisine. Mughlai meals are rich and decadent. It is a diverse style of cooking that originated in the Indian subcontinent during the Mughal era. It’s known for using aromatic spices and a rich, creamy base.
Why You Will Love This Dal?
The dish has a restaurant-style quality, combining the familiarity of comfort food with a satisfying flavor profile. It boasts a rich and creamy texture, with flavors that delight the palate. Additionally, the dal is an excellent protein source packed with essential nutrients, making it a wholesome choice. What’s more, it can be easily prepared using basic pantry staples, adding to its convenience. Its versatility shines through as it complements a wide range of Indian dishes, making it a great addition to any festive meal.
Ingredients
See recipe card for quantities.
Instructions
Take the whole moong into a large bowl & wash it using water a couple of times until the added water stays clear, then cover it and let it soak for 6-8 hours or overnight.
Your Dal Mughlai is ready. Serve it with Tandoori roti (or any Indian bread of your choice) or Jeera rice. Enjoy.
Serving suggestion
Serve this restaurant-style Mughlai Dal with various Indian flatbreads, such as Phulka, Plain Tawa Paratha, Lachha Paratha, Plain Naan, Garlic Naan, missi roti, Tandoori Roti, or any other bread that you prefer. It goes perfectly well with plain or Jeera Rice (Restaurant Style). However, you can have this dal as a side dish with vegetable curry or Paneer Curry for a larger meal.
Storage
Fridge: Mughlai Dal can be stored in the refrigerator for 2 to 3 days. Reheat the dal before serving, and add more water if the consistency seems thicker and dry. Freezer: This dal can be frozen for up to 3 months. Freeze it in a single portion. When it comes to reheating, cook it from frozen in the microwave until it is piping hot. You may like to add a few tablespoons of water to avoid it drying out too much. Alternatively, you can defrost and reheat in a pan until piping hot.
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These are my favorite dishes to serve with [this recipe]: Warm Regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
