Shahi Moong Dal | Hari Moong Tadka Banane ka Naya Andaz
Shahi Moong Dal and Hari Moong Tadka offer a royal and flavorful twist to traditional moong dal. Prepared with rich ingredients and aromatic spices, these dishes bring a unique and delicious experience to everyday dal, making them perfect for a wholesome and comforting meal.
Ingredients
- Moong dal sabut (मूँग दाल साबुत) – 1 cup
- Water (पानी) – 5 cups
- Salt (नमक) – to taste
- Turmeric (हल्दी) – ¾ tsp
- Ginger, chopped (अदरक) – 1½ tbsp
- Green chillies, chopped (हरि मिर्च) – 2 nos
- Desi ghee (देसी घी) – 1 tbsp
- Onion, medium (प्याज़) – 2 nos
- Desi Ghee (देसी घी) – 3-4 tbsp
- Heeng (हींग) – ½ tsp
- Dry red chillies (सूखी लाल मिर्च) – 3-4 nos
- Bayleaf (तेज पत्ता) – 2 nos
- Black cardamom (काली इलाइची) – 2 nos
- Cloves (लौंग) – 5-7 nos
- Peppercorn (काली मिर्च) – 12-15 nos
- Curd (दही) – ½ cup
- Kashmiri chilli powder (कश्मीरी लाल मिर्च) – 1 tbsp
- Kasoori Methi powder (कसूरी मेथी पाउडर) – ½ tsp
- Coriander, chopped (ताज़ा धनिया) – handful
- Butter (मक्खन) – 1 tbsp
- Cream (क्रीम) – 2 tbsp (optional)
Instructions
- For Moong Dal Shahi, we will take overnight soaked moong dal (with peel), strain it in a bowl. We will transfer it to a cooker with water, salt, ginger, green chillies, ghee or butter (even regular oil). Cook until soft but not mushy. It will take around 3 whistles; then turn off the gas and let it sit in its own steam.
- For the tadka, we will start by thinly slicing onions. Heat some ghee in a pot and temper with Hing, dried red chilies, bay leaf, black cardamom, cloves, black peppercorns, Kashmiri chilli powder, onions, and fry it until it gets a rich brown color. After frying, add the onions and dal to the pot along with curd and let it braise on medium heat for 8-10 minutes.
- Towards the end, add Kasuri Methi powder, fresh coriander, cream, and butter. Stir it all together, and your Shahi Dal is ready!
Tried this recipe?Let us know how it was!