Mughlai Green Moong Dal

This dal is a hug in a bowl and very filling. Not to be confused with dal makhani, it uses the whole green moong, also known as green mung, which require soaking. Typically, I soak them overnight or for at least 6 hours, so it does require a little forward planning. The cooking stage is very straightforward, and the dal lasts in the fridge for 5 days or can be frozen. It’s a decadent and rich meal thanks to the addition of fried onion, yoghurt, ghee and cream – perfect for a Mughal banquet.