Dal Mughlai



    Arhar dal, boiled- 1 ½ tbsp

    Chana dal, boiled- 1 ½ tbsp

    Bottle gourd, chopped- ½ medium

    Onion, sliced- ½ medium

    Tomato, finely chopped- ½ medium

    Green chili, chopped- 1

    Coriander leaves, chopped- 2 tsp

    Garlic, minced- 1 tsp

    Ginger- ½ tsp

    Cumin seeds- ½ tsp

    Turmeric powder- ½ tsp

    Sunflower oil- 1 tbsp

    Salt- to taste


    Arhar dal, uble hue- 1 ½ tsp

    Chana dal, ubli hue- 1 ½ tbsp

    Lauki, kati hue- ¼ medium

    Pyaaj, kate hue- ½ medium

    Tamatar, kate hue- ½ medium

    Hari mirch, kati hue- 1

    Dhania, kata hua- 2 tbsp

    Lehsun, pisa hua-1 tsp

    Adrak- ½ tsp

    Jeera- ½ tsp

    Haldi- ½ tsp

    Tel- 1 tbsp

    Namak- swad anusar


preparation method

  • Sauté cumin seeds, garlic and ginger in a pan
  • Add onion, green chili, bottle gourd and mix
  • Season with salt turmeric powder and toss
  • Add tomato and mix. Now add both the pulses, pour some water and stir.
  • Allow to boil until fully cooked
  • In the end, add coriander leaves and turn off flame
  • Garnish with ginger, green chilies and coriander leaves. Serve hot

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By: Chef Shantanu Gupte

Show: Health Maange More Season 1

Prep:15mins Cook: 15 to 30 minutes

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