Recipe - Lalla Mussa Dal


  • ½ cup whole black gram (sabut urad dal)
  • 1/8 cup whole green gram (sabut moong dal)
  • 2-3 green chillies, cut into thin strips
  • 1 inch ginger, cut into thin strips
  • ½ cup butter
  • ¾ cup tomato puree
  • 1 tsp Eagle Kashmiri Red Chilli Powder
  • 1 tsp Eagle Coriander Powder
  • ¾ tsp Eagle KasooriMethi
  • 2 tsp Eagle Dal Makhani Masala
  • ½ cup fresh cream
  • 8-10 garlic cloves, finally chopped
  • 1 tbsp ghee
  • ½ inch ginger, cut into thin strips, to serve


  • 01Mix together both grams and wash well multiple times in salted water.
  • 02Drain, add two cups of fresh water and soak overnight or at least 4 to 5 hours.
  • 03Drain and boil in one cup of water till the scum surfaces. Collect and discard the scum.
  • 04Strain the dals and put them into a pressure cooker. Add one cup of water, green chillies, ginger and pressure cook for 10 whistles.
  • 05Allow the steam to escape before opening the lid.
  • 06Add a quarter of a cup of butter and simmer on low heat for 45 minutes, stirring continuously and mashing with a churner.
  • 07Heat the remaining butter in a non-stick pan, add tomato puree and sauté on low heat until the fat rises to the surface.
  • 08Add all the spices and sauté for a couple of minutes.
  • 09Add the boiled dals and the cream and mix well.
  • 10Heat the ghee in a small non-stick pan, add the garlic and sauté until brown.
  • 11Add this to the dal mixture and mix well.
  • 12Add one cup of water and salt and let it come to a boil.
  • 13Garnish with ginger and serve hot with your choice of bread.