हरी मूँग दाल मुगलाई | Kunal Kapur Style Hari Moong Dal Tadka | Winter Special Kunal Kapur Recipes

Chef Kunal Kapur Curries & Gravies 40 Mins 4 Servings 678.2K views Jan 6, 2022

आज बारी है मेरी फेवरेट वाली रेसिपी की - रेस्टोरेंट जैसी शाही मुग़लई दाल! Ready? This recipe is comfort food in a bowl on a cold night or a comforting lunch on a hot summer day. No matter what day it is you can never go wrong with this dal recipe. Try it today. Feel free to share your version of this recipe with me in the comments below. Moong Dal Mughlai

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Moong dal (sabut) - 2cups
Oil/Ghee - 3tbsp
Onion sliced - 1cup
Turmeric - ¾ tsp
Green chillies - 2nos
Ginger chopped - 1½ tbsp
Salt - to taste
Butter - 2tbsp

FOR TADKA

Ghee - 3tbsp
Dry red chillies - 6-7nos
Cloves - 7-8nos
Lemon wedge - 1no

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

The secret to authentic restaurant-style gravies lies in the 'Bhuna' stage: cook your onion-tomato masala slowly over medium-low heat until tiny beads of aromatic oil separate around the edges of the pan. This cooks out any raw spice flavor and caramelizes the natural sugars.

Recipe FAQs & Expert Advice

How long can I store leftover हरी मूँग दाल मुगलाई?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.