Dal Moghlai – Recipe that brings Moghul Feels at Home

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Dal-Moghlai - Rentio-Toor-dal

This is how we would define Dal Moghlai in one line: “A well-seasoned dal recipe with authentic Indian taste & flavors.”

As the name suggests, it may belong to the royal kitchen. Well, the simplicity of making & deliciousness of the Indian cuisine is properly combined in this recipe. No matter if you have it for lunch or dinner, be assured to sleep tight after this super-yummy dish.

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Dal Moghlai Recipe


  • 3/4th Cup Rentio Toor Dal
  • 1/4th Cup Chana Dal
  • 1 Cup Tomatoes (finely chopped)
  • 2 Cups Bottle-guard (finely cut into cubes)
  • 3/4th Cup Onions (well-sliced)
  • 1/4th tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • ½ tsp Garlic (finely chopped)
  • 1 tsp Green Chillies (finely chopped)
  • 1 tsp Ginger (grated)
  • 2 tbsp melted ghee
  • Salt to taste
  • A handful of coriander leaves (finely chopped)

Stepwise preparation of Dal Moghlai

  1. Soak toor dal & chana dal for at least 3 to 4 hours for them to cook faster. If possible, soak them overnight as it has distinct benefits.
  2. After soaked well for the desired duration, clean & wash dals so that antioxidants & acidity causing nutrients are drained.
  3. Take a pressure cooker & add dals, tomatoes, bottle guard, turmeric powder, salt & 3 cups of water. Pressure cook dal for 3 whistles.
  4. Whisk the dal mixture & keep aside
  1. Heat ghee in a deep fry pan & add cumin seeds. Once they crackle, add garlic, green chilies, ginger & onion.
  2. Sauté the mixture on a medium flame for 2 to 3 minutes or till it turns light brown
  3. Pour it over the seasoned dal mixture, add salt & mix well

Chef’s Tip: Once garlic in the seasoning starts getting brownish, turn off the stove & stir the pan a bit so that it achieves slightly brown color more. This way, your seasoning will not get burnt.

Let the dal cook for 5 minutes on a medium flame with occasional stirring.

Garnish the dal with coriander & serve hot. If you want to proceed to buy toor dal online, we can help.

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