Muga Lau Dalma
Servings Prep Time
4person 5minutes
Cook Time Passive Time
15minutes 20minutes
Servings Prep Time
4person 5minutes
Cook Time Passive Time
15minutes 20minutes
for Tempering ::
  1. In a dry karai or pan lightly roast the moong dal, don’t over fry and be careful not to make them brown.
  2. Stir continuously till you get a nice aroma. Take it out and set aside.
  3. Chop the louki and potato in big size cubes.
  4. Wash the dal with water for 3 -4 times.
  5. In a pressure cooker combine dal, cubed louki , potato, salt , turmeric powder along with 1 &1/2 cups of water.
  6. Close the lid, cook on medium flame till one whistle comes.
  7. Let the pressure release by itself.
  8. In the mean time you can chop the tomatoes and gather the tempering ingredients.
  9. Heat ghee in a heavy bottom pan .
  10. Add cumin seeds, dry red chili and tej patta.
  11. Add hing when cumin seeds stop spluttering.
  12. Add chopped tomatoes along with lil salt.
  13. Mix and cover it with a lid.
  14. Let the tomatoes become mushy .
  15. Mix till the ghee comes out from the mixture, add cooked dal n veggies immediately.
  16. Add water if necessary. (water level depends on the consistency of Dalma you want).
  17. check the seasoning, add salt if required.
  18. Add roasted cumin seeds and dry chili powder on the top.
  19. Mix well and enjoy garam garam .
Recipe Notes
  • Ghee is the important ingredient of this dish. so don’t replace it.
  • Click here for authentic dalma recipe .
  • To make roasted cumin & dry chili powder  , dry roast 1 tbsp cumin and 3 no of dry red chili  and make coarse powder using a mixie.
  • you may reduce or increase the amount of roasted cumin-chili powder.

muga lau dalma

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