Mughlai Dal (Slow-cooked sabut moong with spiced yoghurt, butter and cream)

Name: Mughlai Dal (Slow-cooked sabut moong with spiced yoghurt, butter and cream)
Total time: 10 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup whole green gram (sabut moong); 2½ pc green cardamom pods; ½ inch cinnamon stick; 1 pc black cardamom pods; 1 pc bay leaf; ½ tsp salt; 2 tbsp ghee; 2 tbsp vegetable oil; 1 tsp cumin seeds; ½ tsp asafoetida (hing); ½ tbsp fresh ginger; 1½ tbsp garlic; 2 pc green chillies; 2 pc onions; 1½ tsp Kashmiri red chilli powder; ¼ tsp turmeric powder; 2 tsp coriander powder; ¾ cup yoghurt; 2 tbsp butter; 2 tbsp fresh cream; ½ tsp garam masala powder; ½ tsp dried fenugreek leaves (kasuri methi); ¼ cup fried onions; 1 pc fresh coriander

Silky whole green gram simmered with aromatic spices and yoghurt, finished with butter and cream and topped with fried onions.

600 min 497 kcal/serving serves 4

497kcal16gprotein50gcarbs28gfat

Sanjeev KapoorView the original on sanjeevkapoor.com More from Sanjeev Kapoor on Mello

🥬whole green gram (sabut moong)

🥬green cardamom pods

🫙cinnamon stick

🫙black cardamom pods

🌿bay leaf

🧂salt

🧈ghee

🫗vegetable oil

Amounts and 16 more ingredients unlock with a free account

Shop this recipe's ingredients

Mello turns any recipe into a shopping list and integrates to select grocers to order them.

Get Mello free

About Sanjeev Kapoor

Indian chef, restaurateur, and television host known for popularising regional Indian cuisine

Sanjeev Kapoor is an Indian chef, restaurateur, and prolific cookbook author who became one of the country's most recognisable culinary figures through his long-running television show Khana Khazana. He has authored numerous cookbooks, founded the FoodFood television channel, and operates restaurants including The Yellow Chilli, built around accessible Indian home and regional cooking.

His cooking draws on Indian regional traditions, from Punjabi and Gujarati dishes to South Indian and Mughlai preparations, built on spice blends, tempering techniques like tadka, and slow-cooked curries. He is known for translating restaurant-style Indian dishes into recipes workable in a home kitchen, favouring clear steps and commonly available ingredients over elaborate technique.

23 recipes on Mello, imported from sanjeevkapoor.com, mostly Indian and South Indian.