Dal Moghlai

Tarla.Dalal's picture

Apr. 10, 2017

It may have originated from the royal kitchens, but this ones a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with chopped lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious!


Toovar dal 3/4 Cup (12 tbs)
Chana dal 1/4 Cup (4 tbs)
Tomatoes 1 Cup (16 tbs)
Bottle gourd 2 Cup (32 tbs) , cubed
Turmeric powder 1/4 Teaspoon
Salt To Taste
Melted ghee 2 Tablespoon
Cumin seeds 1 Teaspoon
Garlic 1/2 Teaspoon , finely chopped
Green chillies 1 Teaspoon , finely chopped
Ginger 1 Teaspoon
Onions 3/4 Cup (12 tbs)
Coriander 2 Tablespoon , finely chopped



1. Clean, wash and soak the dals for about 30 minutes. Drain.

2. Add the 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 dals and keep aside.

4. Heat the ghee in a deep pan and add the cumin seeds.

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 and little salt, mix well and cook on a medium flame off 3 to 4 minutes, while stirring occasionally.


7. Serve hot garnished with coriander.

Recipe Summary

Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6