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Dal Moradabadi - cum Makhani Recipe Title has been updated Successfully

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  2. Indian Cuisine   >
  3. Mughlai
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photo by Trisha Rudra

INGREDIENTS
2 cups Mixed dal (You can use yellow/Dhuli moong)
...
    4 pieces onion
    onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
    • cebolla
    • Sal
    • Pyaj
      (प्याज)
    3 pieces tomatoes
    tomatoes Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
    • tomate
    • Sal
    • tamatar
      (टमाटर)
    ginger root
    ginger root Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
    • Jengibre
    • Sal
    • Adrak
      (अदरक)
    13 pieces garlic cloves
    garlic cloves Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
    • ajo
    • Sal
    • Lashun
      (लहसुन)
    1 tablespoon cumin seeds
    cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
    • comino
    • Jeera
      (जीरा)
    2 tablespoons Garam Masala Powder
    Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
    • garam masaala paudar
      (गरम मसाला पाउडर)
    2 tablespoons Roasted masala (Dry roasted cumin, carrom seeds, hing, coriander, ground coarsely)
    ...
      4 cups Milk
      Milk Milk is like base of all majorly all the dairy products like curd, cheese, butter, cream, condensed milk, powdered milk and yogurt. It also acts as a base ingredient for many desserts such as ice-cream, custard and beverages like shakes....
      • leche
      • Sal
      • doodh
      salt
      salt
      Also known as : sea salt , iodized salt
      ...
      • sal
      • Sal
      • namak
        (नमक)
      1 tablespoon Ghee
      Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
      • Ghee
        (घी)
      1 tablespoon Ghee
      Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
      • Ghee
        (घी)
      1 tablespoon kashmiri red chili powder
      kashmiri red chili powder ...
        Tags
        About The Chef
        Lives in : Kolkata India "Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian." Hmmm… as most people would say, I’m completely predictable and also completely crazy at times. Attraction towards the arts and crafts has always been a part of my hobbies. There are some mottos that I have in life. One being, To give my best in whatever I do. The other being, To accept life as it comes.
        Recipes by Trisha Rudra

        Dal Moradabadi - cum Makhani Recipe Title has been updated Successfully

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        • Prep:
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        It is said that the 'Moradabadi Dal' was born out of Jodha Bai's kitchen, to be served to the Mughal Prince Murad; subtly spiced and tempered differently each time, the Prince was believed to enjoy this Dal throughout the day. Now, this dal is made with split yellow mung/moong, and has just the basic spices, is very soupy and mild.

        I wanted to do an experiment...obviously.

        So this is a slow-cooked Dal Makhani, made the way Moradabadi Dal is; slightly sweet, creamy and subtle. I also used a quarter packet of pre-mixed dal, that includes Kashmiri rajma, Lobhia, split and whole masoor, split and whole moong, black chana, chickpeas (and some others I couldn't identify) Also, this is oil free, cooked with 2 tsp of homemade cow's milk ghee
        Preparation

        • Soak the Dal overnight, then drain and keep aside in the morning.

        • (This is a slow-cooked Dal, but I pressure cooked it to slightly soften the Rajma and Chickpeas)

        • Pressure cook the Dal and the quartered onions.. 3 whistles would be enough.

        • Make a paste of the tomatoes, ginger and garlic.

        • In a pan, add the tsp of ghee, and the masala paste.

        • Cook on low, and when the masala changes color, season with dry masalas.

        • Add this masala to the Dal, season with salt, the roasted masala, and the milk.

        • Let it come to a boil, then cover, and slow cook for 3 to 4 hours.

        • If you don't want to slow cook, pressure cook the Dal, and then just simmer it with 2 cups of milk. But remember it is the slow-cooking that lends the Dal its creamy texture.

        • You can add a tadka of crispy fried onions/garlic, or simply heat ghee and red chili powder and pour on top, or even skip it. Happy Eating

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