Your Food Lab's video: Dal Mughlai Recipe Rich Restaurant Style Dal Recipe Chef Sanjyot Keer

Full written recipe for Dal Mughlai Prep time: 15-20 minutes (excluding soaking time) Cooking time: 1 hour Serves: 5-6 people Ingredients: Boiled Dal GREEN MOONG | हरी मूंग दाल DAL 1 CUP WHOLE SPICES GREEN CARDAMOM | हरी इलायची 4 NOS. BLACK CARDAMOM | बड़ी इलायची 2 NOS. CINNAMON STICK | दालचीनी 1 INCH BAY LEAF | तेज पत्ता 2 NOS. CLOVES | लौंग 2-3 NOS. BLACK PEPPERCORNS | साबुत काली मिर्च 3-4 NOS. SALT | नमक TO TASTE WATER | पानी 1 INCH ABOVE THE DAL Tempering OIL | तेल 2 TBSP GHEE | घी 2 TBSP CUMIN SEEDS | जीरा 1 TSP ONION | प्याज़ 3 NOS. (CHOPPED) GARLIC | लेहसुन 2 TBSP (CHOPPED) GINGER | अदरक 1 TBSP (CHOPPED) GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED) POWDERED SPICES ASAFOETIDA | हींग 1/4 TSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP CORIANDER POWDER | धनिया पाउडर 2 TBSP HOT WATER | गरम पानी A SPLASH CURD | दही 3/4 CUP SALT | नमक TO TASTE HOT WATER | गरम पानी AS REQUIRED Birista OIL | तेल 1/2 - 3/4 CUP ONION | प्याज़ 3 MEDIUM SIZED (SLICED) Final cooking FRESH CREAM | फ्रेश क्रीम 2-3 TBSP BUTTER | मक्खन 2 TBSP ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH GARAM MASALA | गरम मसाला A PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Transfer the dal into a large bowl & wash it using a fresh water a couple of times until the added water stays clear, then cover it let it soak for 6-8 hours. Take small muslin cloth & add green cardamom, black cardamom & all the remaining whole spices & tie it up. Discard the water from the dal & add the soaked dal into a pressure cooker, add the whole spices bag, salt & water, put the lid on & pressure cook the dal over medium high flame for 3 whistles, then switch off the flame & let the cooker depressurize naturally. Open the lid & check if the dal is cooked properly, it should be fully cooked, but it should also stay intact for the best texture, your boiled dal is ready, set it aside until you make the tempering. Set a kadhai over high heat & let it get hot, then add the oil & ghee, let the oil get hot as well. Further add cumin seeds & onions, stir well & cook over medium until the onion turns light golden brown. Once the onion turn light golden brown add the garlic, ginger & green chilli, stir well & continue to cook until the onion turns completely golden brown. Then lower the flame & add all the powdered spices, stir & immediately add a splash of hot water, stir & increase the flame & cook the spices for 3-4 minutes. Further lower the flame again & the whisked curd, salt & stir it continuously, then increase the flame again & cook until the oil gets separated. Once the oil gets separated, add in the boiled dal & stir well, add hot water & adjust the consistency, add plenty of hot water, it will thicken up ass the dal cooks further, stir well again & set the flame to medium & let it cook until you make the birista. Set a deep pan over high flame & pour in the oil to fry the onions, heat the oil until it gets moderately hot. Add the sliced onions into the oil & stir well, fry the onions until they turn light golden brown while stirring them frequently, you will need to adjust the flame as the onions starts to change their colour, make sure that the temperature is not too high or else the onions will fry from the outside but won’t lose their moisture which will result into soggy birista. Once the onions are almost about to turn light golden brown, remove them from the hot oil using a spider & squeeze out the excess oil by pressing it using a spatula then transfer the fried onions onto a tissue paper lined plate & spread them apart using forks, dab them from the top using a tissue paper if required to remove all the remaining excess oil. Let the fried onions rest for a couple of minutes & your birista is ready, divide it into 80% & 20%, we’ll add the larger quantity into the dal & use the remaining for garnish. Check the dal at this stage, stir well & check its consistency. Crush & add the birista along with fresh cream, butter, roasted kasuri methi powder & garam masala, stir well. Taste & adjust the salt at this stage & lastly add fresh coriander. Your dal Mughlai is ready, serve it with laccha paratha (or any Indian bread of your choice) & rice. The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN