Mughlai Dal | Restaurant Style Green Gram Dal
Mughlai Dal | Restaurant‑Style Green Gram Dal | Creamy Whole Moong Dal Curry
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This luxurious Mughlai Dal is a rich, restaurant‑style whole green gram dal simmered with ghee, aromatic spices, curd, and cream. The slow‑cooked moong, fragrant tempering, and Mughlai‑style finish of butter, kasuri methi, and heavy cream give the dal a velvety texture and deep flavor. Perfect with jeera rice, naan, chapati, or as a comforting one‑pot meal.
WHY MOONG BEAN CURRY
Cherupayaru is a great source of protein, dietary fiber, and essential vitamins and minerals, making it a healthy addition to any diet. It’s also low in fat and calories, making it an excellent option for weight management. In addition, cherupayaru is gluten-free, making it a great alternative to other grains for those with celiac disease or gluten sensitivity.
What makes Mughlai Dal different from regular moong dal?
It uses whole spices, ghee, curd, and cream—giving it a richer, creamier, restaurant‑style finish.
Why cook whole spices separately in a small container?
It infuses flavor without leaving whole spices scattered in the dal, keeping the texture smooth.
Can I skip soaking the moong?
Soaking ensures even cooking and a creamy texture. You can skip it, but cooking time increases.
Why add curd on low flame?
Curd can split on high heat. Adding it slowly on low flame keeps the gravy creamy and stable.
Can I make this dal without cream?
Yes—use extra curd or a splash of milk for a lighter version.
What can I serve Mughlai Dal with?
Jeera rice, ghee rice, naan, roti, kulcha, or even millet rotis.
Can I add fried onions for restaurant style?
Yes—fried onions add sweetness and depth, making the dal taste even more luxurious.
Why use whole green gram instead of split moong dal?
Whole moong has more texture, earthiness, and nutrition. It holds shape well and absorbs spices beautifully.
Is soaking the moong necessary?
Yes — soaking for 6–8 hours ensures soft cooking and creamy consistency.
What is a spice potli?
A small bundle of whole spices tied in muslin cloth or placed in a tea infuser. It flavors the dal without leaving whole spices in the final dish.
Can I skip the spice potli?
You can, but the dal will lose its signature infused aroma. Add whole spices directly if needed.
How spicy is this dal?
Moderately spicy. Adjust green chillies and Kashmiri chilli powder to taste.
MOONG BEAN RECIPES
KERALA SPECIAL RECIPES
DAL RECIPES
Ingredients
To pressure cook
1 cup whole green moong
Water as required
Salt as required
Green cardamom
Black cardamom
Clove
Cinnamon
To crush
4 garlic cloves
Ginger
2 green chillies
To prepare the dal
2 tbsp ghee
1 tsp cumin seeds
Asafoetida
1½ onions, finely chopped
1 tbsp Kashmiri red chilli powder
½ tbsp coriander powder
¼ tsp turmeric powder
¾ tsp garam masala
Salt as required
¾ cup curd / plain yogurt, well whisked
Water as required
To finish
Kasuri methi
Butter
2 tbsp heavy cream
How to make Mughlai dal with step-by-step pictures
- ️ Wash the whole green moong and soak in water for 6–8 hours or overnight.
- ️ Discard the soaking water and transfer the moong to a pressure cooker. Add water and salt.
- ️ Keep the whole spices in a separate small container inside the cooker and pressure cook for 6–7 whistles, until the moong is soft. Let the pressure release naturally.
- Pulse ginger, garlic, and green chillies into a coarse mixture.
- ️ Heat ghee and add cumin seeds. Let them splutter, then add asafoetida.
- ️ Add the crushed ginger-garlic-green chilli mixture and sauté until the raw smell goes away.
- ️ Add onions and sauté until translucent.
- ️ Add Kashmiri red chilli powder, coriander powder, turmeric powder, garam masala, and salt as required. Sauté briefly.
- ️ Add a little water, mix well, and bring to a boil.
- ️ Lower the flame and gradually add the well-whisked curd, stirring continuously. Cook until the ghee starts separating.
- ️ Add the cooked whole moong and mix well. Add water to adjust the consistency and simmer until everything comes together.
- ️ Turn off the heat and finish with crushed kasuri methi, butter, and heavy cream. Mix well.
Ingredients
TO PRESSURE COOK
- 1 cup whole green moong
- Water as required
- Salt as required
- Green cardamom
- Black cardamom
- Clove
- Cinnamon
TO CRUSH
- 4 garlic cloves
- Ginger
- 2 green chillies
TO PREPARE THE DAL
- 2 tbsp ghee
- 1 tsp cumin seeds
- Asafoetida
- 1½ onions finely chopped
- 1 tbsp Kashmiri red chilli powder
- ½ tbsp coriander powder
- ¼ tsp turmeric powder
- ¾ tsp garam masala
- Salt as required
- ¾ cup curd / plain yogurt well whisked
- Water as required
- TO FINISH
- Kasuri methi
- Butter
- 2 tbsp heavy cream
Instructions
- ️ Wash the whole green moong and soak in water for 6–8 hours or overnight.
- ️ Discard the soaking water and transfer the moong to a pressure cooker. Add water and salt. Keep the whole spices in a separate small container inside the cooker and pressure cook for 6–7 whistles, until the moong is soft. Let the pressure release naturally.
- ️ Pulse ginger, garlic, and green chillies into a coarse mixture.
- ️ Heat ghee and add cumin seeds. Let them splutter, then add asafoetida.
- ️ Add the crushed ginger-garlic-green chilli mixture and sauté until the raw smell goes away.
- ️ Add onions and sauté until translucent.
- ️ Add Kashmiri red chilli powder, coriander powder, turmeric powder, garam masala, and salt as required. Sauté briefly.
- ️ Add a little water, mix well, and bring to a boil.
- ️ Lower the flame and gradually add the well-whisked curd, stirring continuously. Cook until the ghee starts separating.
- ️ Add the cooked whole moong and mix well. Add water to adjust the consistency and simmer until everything comes together.
- ️ Turn off the heat and finish with crushed kasuri methi, butter, and heavy cream. Mix well.
Video
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