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 Hari Moong Dal DAL 1 CUP WHOLE SPICES GREEN CARDAMOM Hari Cardamom 4 NOS. BLACK CARDAMOM Badi Cardamom 2 NOS. CINNAMON STICK Cinnamon 1 INCH BAY LEAF Bay leaf 2 NOS. CLOVES Cloves 2-3 NOS. BLACK PEPPERCORNS Whole Black Pepper 3-4 NOS. SALT Salt TO TASTE WATER Water 1 INCH ABOVE THE DAL Tempering OIL Oil 2 TBSP GHEE Ghee 2 TBSP CUMIN SEEDS Cumin 1 TSP ONION Onion 3 NOS. (CHOPPED) GARLIC Garlic 2 TBSP (CHOPPED) GINGER 1 TBSP (CHOPPED) GREEN CHILLI Hari Chilli 2 Nos. (CHOPPED) POWDERED SPICES ASAFOETIDA Asafoetida 1/4 TSP TURMERIC POWDER Turmeric Powder 1/4 TSP KASHMIRI RED CHILLI POWDER Kashmiri Red Chilli Powder 2 TBSP CORIANDER POWDER Dhaniya Powder 2 TBSP HOT WATER Hot Water A SPLASH CURD Curd 3/4 CUP SALT Salt TO TASTE HOT WATER Hot Water AS REQUIRED Birista OIL Oil 1/2 - 3/4 CUP ONION Onion 3 MEDIUM SIZED (SLICED) Final cooking FRESH CREAM Fresh Cream 2-3 TBSP BUTTER Butter 2 TBSP ROASTED KASURI METHI POWDER Roasted Kasuri Methi Powder A LARGE PINCH GARAM MASALA GARAM MASALA A PINCH FRESH CORIANDER Green Coriander 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 turns 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 & finally add fresh coriander. Your dal Mughlai is ready, serve it with laccha paratha (or any Indian bread of your choice) & rice. #YFL #SanjyotKeer #Dalmughlai 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/3tpQAjq Instagram - ​​​​​​https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Dal boiling 1:16 Masala 4:28 Birista 7:11 Plating 9:36 Outro 10:42