MUGHLAI DAL KABILA

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.

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INGREDIENTS

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

FOR SEASONING

Ghee                                        - 2 tbsps

Cumin seeds                        - 1 tsp

Cloves                                     - 3 nos

Cinnamon                            - 1 inch piece

METHOD

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 .

NOTE

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.