Dal Mughlai

Dal Mughlai

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Toor dal and chana dal cooked with bottle gourd and some flavourful masalas


  • Split pigeon peas (toor dal) ½ cup
  • Split Bengal gram (chana dal) ½ cup
  • Sunflower oil 1 tbsp
  • Cumin seeds 1 tsp
  • Garlic, minced 2 tsps
  • Ginger, minced 1 tsp + to garnish
  • Medium onion, chopped 1
  • Green chilli, chopped 1
  • Medium bottle gourd, peeled and cut into medium cubes ½
  • Salt to taste
  • Medium tomato, finely chopped 1
  • Fresh coriander leaves, chopped 2 tsps + to garnish


  • Heat oil in a deep non-stick pan, add cumin seeds, garlic and ginger and saute till fragrant.
  • Add onion, green chilli and bottle gourd and mix well. Add salt and turmeric powder and mix well and saute for 2-3 minutes.
  • Add tomato and mix well. Cook till tomato softens a little. Add split pigeon peas and split Bengal gram and mix. Add 1 cup water and mix well. Let the mixture come to a boil and continue to cook till bottle gourd is done.
  • Add coriander leaves, mix and turn off heat.
  • Transfer into a serving bowl, garnish with ginger, green chillies and coriander leaves and serve hot.