Muglai daal (restaurant style) Recipe
Recipe By Parul Manish Jain
#Restaurant Muglai daal made with 3 lentils green mung, yellow mung and arhar... it's creamy texture with spicy flavour and serve with naan,chapati and rice...
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Add to Shopping ListIngredients for Muglai daal (restaurant style) Recipe
- 1/4 cup Whole green mung dal
- 0.13 cup yellow mung and arhar dal mix
- 0.06 tsp n turmaric powder
- to taste salt according
- as required water
- 3/4 Pieces onion cut into slice
- as required Oil as required for frying
- 1/2 tbsp tbspn ghee for temprin
- 0.13 cup Curd
- 0.06 cup Amul fresh cream
- 1/4 Pieces bey leaf
- 1/4 Pieces Black cardamom
- 1/4 Pieces small stick cinnamon
- 1 Pieces Clove
- 1 Pieces Black pepper
- 1 Pieces tomatoes for purie
- 1/4 tsp ginger chilli paste
- 0.13 tsp Cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp coriander powder
- 0.13 tsp red chilli powder
- 0.13 tsp Kashmiri red chilli powder
- 1/4 tbsp green coriander finally chopped
- to taste salt according
- 1/4 tbsp ghee for double tempring
- 1/4 tsp kasuri methi dried
- 0.13 tsp garam masala
- 0.13 tsp Kashmiri red Chilli Powder Or As Per taste
- 1/4 g green chilli
Directions: Muglai Daal (restaurant Style) Recipe
- STEP 1.Wash the green moong dal thoroughly and soak it for 4-5 hours. Now put enough water in the cooker to submerge the lentils, add some turmeric powder and salt, close the lid and turn off the gas after 3 whistles. Open the cooker when it cools down.
- STEP 2.Wash and soak the yellow moong dal and arhar dal for 1 hour and put turmeric and salt in the cooker after adding cup of water. After closing the lid for 4-5 whistles, switch off the gas and open the cooker when it cools down. saute the lentils and mix it in boiled green mung dal.
- STEP 3.Till then, cut the onion long and fry it in hot oil till it becomes crisp. Take it out. (Like frying for biryani) Grind the tomatoes in a mixer and make a puree.
- STEP 4.Now heat ghee in a pan, add bay leaves, cloves, cinnamon, black pepper, big cardamom, small cardamom and ginger green chili paste and fry it. Now add tomato puree and fry till ghee leaves. Now add turmeric powder, coriander powder,red chilli powder, kashmiri mirch powder.
- STEP 5.Now add the whipped curd and fry for another 1-2 minutes. Now add the boiled dal. Clean the cooker by adding some water and mix it in the lentils and add salt as per taste. (Add salt carefully because even while boiling the lentils add salt.cook it on lo medium flame for 5-6 minutes.
- STEP 6.Now add fresh cream and mix. Also add green coriander and fried onions and cook for a few seconds. (Save some onions for garnishing)
- STEP 7.Double tempering --- Heat ghee in a tadka pan, add chopped green chillies and switch off the gas. Now add kasoori fenugreek and Kashmiri red chilli powder and add tempering to the dal. Now take out the lentils in a serving dish and make a little bottom from the top.
Nutrition
value
value
314
calories per serving
7 g Fat19 g Protein42 g Carbs12 g FiberOther
Current Totals
- Fat7g
- Protein19g
- Carbs42g
- Fiber12g
MacroNutrients
- Carbs42g
- Protein19g
- Fiber12g
Fats
- Fat7g
Vitamins & Minerals
- Calcium119mg
- Iron5mg
- Vitamin A447mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9106mcg
- Vitamin B12< 1mcg
- Vitamin C2mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium151mg
- Manganese1mg
- Phosphorus296mg
- Selenium19mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Parul Manish Jain