Dal Moradabadi



  1. Soak lentil for 1 hour in warm water
  2. Soak lentil for 1 hour in warm water
  3. Soak lentil for 1 hour in warm water
  4. Let is cool remove the dal in the pan
  5. Pour in a food processor blend till fine paste with running consistency
  6. In a pan heat butter and add hing for tempering and add on top of dal before serving al the lentil stir for few minutes. Serve hot garnished with chopped coriander

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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