How to make Lalla Mussa Dal - SK Khazana -

It is as delicious as it is rich – fit for the royalty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole black grams (sabut urad), Whole green grams (sabut moong) (साबुत मूंग)

Cuisine : Indian

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Dal Makhani Dal Makhani Vengaya Sambhar Mixed Kali Dal

Lalla Mussa Dal - SK Khazana

Lalla Mussa Dal - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lalla Mussa Dal - SK Khazana Recipe

  • Whole black grams (sabut urad) soaked overnight and drained 1 1/2 cups

  • Whole green grams (sabut moong) soaked overnight and drained 1/4 cup

  • Salt to taste

  • Ginger cut into thin strips 1 inch + to garnish

  • Green chillies slit 2

  • Butter 5 tablespoons

  • Tomato puree 1 cup

  • Coriander powder 2 teaspoons

  • Red chilli powder 1 1/2 teaspoons

  • Dried fenugreek leaves (kasuri methi) powder 1/2 teaspoon

  • Fresh cream 1/4 cup

  • Ghee 1/4 cup + for drizzling

  • Garlic chopped 1 1/2 tablespoons


Step 1

Pour 2 cups water in a jar, add salt and mix well. Put black gram and green gram in a bowl, add the salted water, wash the pulses and drain well.

Step 2

Heat a deep non-stick pan, add the pulses and sufficient water and cook on medium heat for 8-10 minutes. Remove the scum as it rises to the surface.

Step 3

Drain the pulses and put into a pressure cooker. Add ginger strips, green chillies and salt. Add 6 cups water and mix. Cover the cooker with its lid and cook under pressure till 6-7 whistles are given out.

Step 4

Heat 3 tbsps butter in a deep non-stick pan, add tomato puree and sauté till fat separates. Add coriander powder and red chilli powder, mix well and sauté for 1-2 minutes.

Step 5

Add dried fenugreek powder and mix well. Add cooked grams and mix well. Add sufficient water and mix well. Cook for 2-3 minutes. Add remaining butter and cream, mix well. Cook for 1-2 minutes.

Step 6

Heat ghee in a non-stick pan, add garlic and sauté till golden brown. Add this in the grams, mix well and cook for a minute.

Step 7

Transfer into a serving bowl, drizzle melted ghee, garnish with ginger strips and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.