Mughlai Dal Kabila | Urad Dal Tadka

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After the Muringakaya Parippu Curry, here’s the second recipe under “Dazzling Dals” for the Blogging Marathon #88. I don’t have a single recipe on the blog which features urad dal as its main ingredient, so I am glad finally it is being featured!

For us, urad dal is for idli batters. Period… I never knew it was used in curries till I was wondering what to have for lunch one day in the office, and our Pakistani office boy mentioned, “Aapi, mash ki daal order karoo?” (Can I order “Mash Ki Dal”?) I had no clue what it was, but since it was “daal”, I told him OK. When he got it with a roti, I was shocked to find urad dal. Mash Ki Dal is what it is called in Urdu. I was like, “Esse curry bhi banaathe hai?” (Oh, we make curry of this?), he gave me a surprised expression. 😀 That is when I learned that I could use urad dal to make curries, hehe… But the chance never came till this BM was declared, and I picked this curry up from my saved recipes.

This recipe was shared by a very talented aunt I am friends with on FB. Her name is Uma Nardas and she is a repository of North Indian recipes. She posts most of the days and her recipes are so tempting. This Dal Kabila clicked me immediately because it was urad dal. A little search tells me that this curry is a Mughlai special. I would like to dig into the Mughlai dal repertoire, I am sure to come across some delicious varieties. I stuck to her recipe very much and was rewarded by a lip-smacking curry that everyone, especially HD enjoyed. We had it with store-bought naan, but the remaining was had like soup by HD. 😀 Off to the recipe…

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4.89 from 9 votes

Mughlai Dal Kabila

Course Vegetarian

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Rafeeda

Ingredients

• 1/2 cup urad dal
• 1/2 tsp ghee
• 1/2 tsp cumin seeds
• A fat pinch of hing
• 1 Kashmiri dried chilli
• 1 large tomato minced
• 2 green chillies chopped
• 1/2 tsp ginger garlic paste
• 1/4 tsp red chilli powder
• 1/4 tsp Kashmiri red chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp coriander powder
• 1/4 tsp garam masala powder
• Salt to taste
• Coriander leaves for garnish
• FOR TEMPERING:
• 1 tsp ghee
• 1/2 tsp cumin seeds
• 1 clove
• 1 small pc cinnamon
• 3-4 black peppercorn

Instructions

• Wash the urad dal well. Cover with water, add salt and cook in a pressure cooker till done - I cooked for three whistles and switched off till pressure was gone.
• In a saucepan, heat ghee. Add ingredients from cumin seeds to ginger garlic paste and cook till tomatoes are all pulpy. Add in the powders and saute it for a couple of minutes or till raw smell is gone. Add the cooked urad dal and sufficient water, adjust salt. Simmer for five minutes.
• In a little pan, heat ghee, splutter the cumin seeds. Briefly fry the remaining ingredients and pour over the curry. Sprinkle coriander leaves and serve hot with rotis.

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#88

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