Dal Mughlai

I had come across this dal a while ago and had bookmarked it to try later. This week seemed like a right occasion to try it when I am posting 'pigeon peas' based dishes. I am not sure about the origins of this dal or whether the dal has any connection with the royal kitchens. And if indeed it is the case, this dal seems like a precursor to modern day 'dal fry' recipe. Surprisingly this dal is not a 'rich' kind where any dairy product is used as in the case of Sultani or Nawabi dals. This is more like a simple and flavorful, every day kind of dal cooked in North Indian homes without all the spice powders. The dal goes well with rotis / rice or plain pulaos.

Ingredients:
3/4 cup pigeon peas / toor dal
1/4 cup split chickpeas / chana dal
1 cup peeled and cubed bottle gourd / lauki
1 cup chopped tomato
1/8 tsp. ground turmeric
2 tbsp. ghee / oil
1 tsp. cumin seeds
1/2 tsp. garlic paste (I didn't use it.)
1 tsp. finely chopped green chillies
1 tsp. grated ginger
3/4 cup, sliced onions
Salt to taste
2 tbsp. minced cilantro to garnish

Directions:
* Clean, wash and soak dals in enough water for a couple of hours and drain.
* Add the drained dals, tomato, bottle gourd pieces, turmeric and about 2 cups of water to a pressure cooker and cook for three whistles. When the valve pressure is gone, remove the lid and mash the dal well with the back of a ladle and keep aside.
* Meanwhile, heat ghee / oil in a pan and add cumin seeds. When they start to brown, add garlic, chillies, ginger and onion. Saute on low flame until the onion turns light brown.
* Add the mashed dals and salt to the pan and cook on medium flame for 3 or 4 minutes and turn off the stove.
* Garnish with cilantro and serve warm. 


This post is an entry for Blogging Marathon #101 under 'Cook 3 Side Dishes with One Ingredient' theme.

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