Moghlai Daal | How to make Moghlai Daal

By Dr.Kamal Thakkar  |  14th Apr 2017  |  
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  • Moghlai Daal, How to make Moghlai Daal
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About Moghlai Daal Recipe

It may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as to relish. Arhar or Tuvar and chana dals are pressure cooked with bottle gourd or lauki, tomatoes and spiced up with ginger and garlic.

Moghlai Daal is a popular aromatic and delicious dish. You can try making this amazing Moghlai Daal in your kitchen. This recipe requires 30 minutes for preparation and 20 minutes to cook. The Moghlai Daal by Dr.Kamal Thakkar has detailed steps with pictures so you can easily learn how to cook Moghlai Daal at home without any difficulty. Moghlai Daal is enjoyed by everyone and can be served on special occasions. The flavours of the Moghlai Daal would satiate your taste buds. You must try making Moghlai Daal this weekend. Share your Moghlai Daal cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Dr.Kamal Thakkar for inputs. In case you have any queries for Moghlai Daal you can comment on the recipe page to connect with the Dr.Kamal Thakkar. You can also rate the Moghlai Daal and give feedback.

Moghlai Daal

Ingredients to make Moghlai Daal

  • 3/4 Cup Tuvar or Arhar Daal
  • 1/4 Cup chana Daal
  • 2 CupsBottle Gourd or lauki
  • 1tsp ginger and Garlic Paste
  • 1 Green chilli Finely Chopped
  • 1 Cup Chopped tomatoes
  • onion-1 Medium Chopped
  • 1/2tsp turmeric
  • salt to taste
  • 1/2tsp cumin Seeds
  • 1tbsp ghee
  • 1/2tsp asafoetida or Hing
  • 1tsp Garam masala
  • 1tsp lemon Juice
  • 1tbsp butter
  • 1tbsp coriander

How to make Moghlai Daal

  1. Clean, wash and soak the dals for about 30 minutes. Drain.
  2. Add soaked daals, tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. -
  3. Allow the steam to escape before opening the lid. Whisk the daals and keep aside.
  4. Heat the ghee in a deep pan and add the cumin seeds and Asafoetida.
  5. When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour.
  6. Add the whisked dal mixture, garam masala, lemon Juice and salt, mix well and cook on a medium flame for 3 to 4 minutes while stirring occasionally.
  7. Serve hot garnished with butter and coriander.

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