Dal Kabila/ Mughlai Dal Kabila

Mughlai Cuisine is a very popular cuisine in India. It originated during the period of Mughal Empire in India. The Dal Kabila is one such dish from this Mughal Cuisine. Mughals used all kind of Dals to make Dal Dishes and we will see here a dish called Dal Kabila. It uses split Urad Dal (Black Lentil) as the main ingredient. It is a very flavorful dish.

Ingredients:

Urad Dal (Split Black Gram) – 1 cup

Ghee – 2 tbsp

Cinnamon Stick – 1 inch piece

Lavang (Cloves) – 3

Ginger Garlic Paste – 1 tsp

Green Chilli – 3 to 4 (slitted)

Dry Red Chilli – 2 (broken)

Large Tomato – 1 (finely chopped)

Red Chilli Powder – ½ tsp

Turmeric Powder – 1/8 tsp

Salt to taste

Garam Masala – ¼ tsp

Lemon Juice – 1 tbsp

Fresh Cream – 1 tbsp

Finely Chopped Coriander Leaves – 2 tbsp

For Tempering:

Ghee – 1 tbsp

Cumin Seeds – ¾ tsp

Red Chilli – 1 (broken)

Coriander Seed Powder – 1 pinch

Red Chilli Powder – 1/8 tsp

Method:

Clean, wash and soak the Urad Dal for an hour.

Drain the water and transfer the Dal to a pressure cooker. Add 2 cups of water. Pressure cook the Dal for 3 to 4 whistles till the Dal is cooked soft. Allow the pressure to drop on its own without releasing weight valve.

Heat a pan. Add the Ghee, Cinnamon and cloves. Sauté them in low flame for few seconds.

Add the Ginger Garlic Paste, Red Chilli and Green Chilli. Sauté them for a minute in medium flame.

Add the Tomatoes, Turmeric Powder, Salt and the Chilli Powder.

Sauté for 2 to 3 minutes till the Tomatoes become mushy.

Add the cooked Urad Dal and ½ cup of water. Mix well.

Cook for a couple of minutes.

Add fresh Cream and Garam Masala. Simmer for a minute.

Add the finely chopped Coriander Leaves.

Heat a tbsp of Oil for tempering. Add the Cumin Seeds and broken Red Chilli. Add a pinch of Coriander Seed Powder and Red Chilli Powder. Stir for 30 to 40 seconds.

Pour this tempering to the Dal. Mix well. Serve hot with Rice, Roti and Chappati etc.

Note:

Serve hot. It will turn thick if it becomes cold.