Saturday, 9 January 2016


Mughlai Dal kabila, sounds interesting right!! When I Googled  for  some other recipe I just wondered seeing  the name of this recipe and  tried it with small variation. This recipe is basically from Mughlai cuisine. The Mughal’s cuisine use  all kinds of dals available to them to prepare mouthwatering dishes. This dish is prepared with urad dal or split or whole black lentils .
Actually  fresh cream is added in this recipe ,but I have added hung curd instead of fresh cream.  Use of less spices in this dal makes it an excellent option for diabetic patients.



Urad dal                               - 1 cup
Ghee                                       - 3 tbsps
Cinnamon                            - 1 inch piece
Ginger grated                      - 2 tbsps
Green chillies                       - 2 nos(finely chopped)
Tomatoes                                - 2 nos(chopped into small cubes)
Kashmiri chilli powder     - 1 ½ tsps
Garam masala powder      - 1 tsp
Turmeric powder                 - ¼ tsp
Chilli powder                         - ½ tsp
Coriander powder               - 3 tsps
Hung curd                               - 1 cup 
Kasoori methi                        - 2 tbsps
Salt                                              - to taste


Ghee                                        - 2 tbsps
Cumin seeds                        - 1 tsp
Cloves                                     - 3 nos
Cinnamon                            - 1 inch piece


Clean, wash and soak the urad dal for 1 hour.
Drain the water from soaked dal and  add 2 cups of water, turmeric powder, 1 tbsp of grated ginger and pressure cook for 4 whistles till the dal is cooked.
Heat the ghee in a  pan and add the cumin seeds, cinnamon and cloves, when they splutters, add grated ginger, slitted green chillies and sauté for two minutes.
Add the tomatoes, garam masala, chilli powder, kashmiri chilli powder, turmeric powder, coriander powder and salt and sauté till the ghee leaves the masala.
Add the boiled  urad dal,and hung curd, kasoori methi and mix well. Keep aside.
Serve hot .


Serve this dal kabila as soon as it is cooked, otherwise it tends to become thick and mushy.

Hung curd  is nothing but yogurt drained of all its water. Tie some curd in a muslin cloth and leave it hanging for at least 3-4 hours or till all the water drains out.

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