Mughlai Moong Dal-Image credit-Chef
An Entrepreneur India honouree and MasterChef India guest chef, she also works with brands and restaurants on creating food experiences and has built a food community of more than 1 million. The recipe does require some preparation, particularly soaking the moong in advance, but the actual cooking is relatively straightforward. The pressure cooker also helps reduce the cooking time while ensuring that the dal becomes tender enough to absorb the spices and creamy finishing ingredients. Chef Aanal Kotak is a celebrity chefpreneur and the founder of The Secret Kitchen, with a presence in India and international markets. Ingredients
Green moong dal is usually associated with simple, everyday cooking, dal, khichdi, sprouts or a light salad. But the humble legume can take on a richer character when cooked with whole spices, aromatics and a creamy finish. This Mughlai-style moong ki sabzi brings together the earthy flavour of soaked green moong with the warmth of cinnamon, cardamom, bay leaf and cumin, while ginger, garlic and green chilli add depth and heat. Pressure cooking then softens the soaked moong while allowing it to absorb the flavours of the masala. What gives the dish its distinctly rich finish is what goes in after pressure cooking. A spoonful of ghee, fresh cream, crushed kasuri methi and curd are stirred into the cooked moong, creating a gravy that is creamy without relying entirely on cream. Fresh coriander added at the end brings some freshness to balance the richness. It is also a useful recipe for those looking to give green moong a different place on the dinner table. Rather than treating it only as a health-focused ingredient, this version uses it as the main component of a substantial, spice-led curry. It can be served hot with roti, naan, paratha or steamed rice.
The recipe follows a fairly traditional Indian approach to building flavour: whole spices are first bloomed in oil, followed by ginger, garlic and onion, allowing the base to develop before the moong and powdered spices are added.