A royal Mughlai delicacy, this dal is slow-cooked with black gram lentils, aromatic spices, and a rich cashew paste. Finished with cream and a ghee tempering, it’s a luxurious, creamy dish perfect for special occasions.
Prep20 min
Cook60 min
Soak120 min
Servings4
Serving size: 1 cup
369cal
15gprotein
40gcarbs
Ingredients
0.75 cup Urad Dal (Split and husked black gram lentils. Must be soaked for at least 2 hours.)
0.25 cup Chana Dal (Split chickpeas. Must be soaked along with urad dal.)
3 tbsp Ghee (Divided use: 2 tbsp for masala, 1 tbsp for tempering.)
1 medium Onion (Finely chopped.)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise.)
2 medium Tomato (Pureed to a smooth paste.)
12 pcs Cashew Nuts (Soak in warm water for 15 minutes before grinding.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Creamy, protein-packed Akbari Dal with fluffy rice - homestyle comfort food for your soul!
This mughlai dish is perfect for dinner. With 631.52 calories and 19.5g of protein per serving, it's a high-fiber option for your meal plan.
18gfat
Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to your preference.)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Divided use, or to taste.)
3 tbsp Fresh Cream (Use full-fat cream for best results.)
10 strands Saffron (Soaked in 2 tbsp warm milk.)
2 tbsp Warm Milk (For soaking saffron.)
1 tsp Cumin Seeds (For tempering.)
0.25 tsp Hing (Asafoetida, for tempering.)
2 pcs Dried Red Chili (For tempering.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
4 cup Water (For pressure cooking, plus more as needed to adjust consistency.)
Instructions
1
Preparation and Soaking
Wash the urad dal and chana dal thoroughly under running water. Soak them together in a large bowl with enough water to cover for at least 2 hours, or up to 4 hours.
In a small bowl, soak the cashew nuts in warm water for 15-20 minutes. Drain and grind them into a very smooth paste using a little fresh water.
In another small bowl, gently warm 2 tbsp of milk and soak the saffron strands in it. Set aside.
2
Pressure Cook the Dals
Drain the soaking water from the dals. Transfer the dals to a pressure cooker.
Add 4 cups of fresh water, turmeric powder, and 1 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dals are completely soft and mushy.
Allow the pressure to release naturally. Once safe to open, use a whisk or the back of a ladle to lightly mash the dals for a creamy consistency.
3
Prepare the Royal Masala
While the dal is cooking, heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and light golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook for 7-8 minutes, stirring occasionally, until the puree thickens and you see ghee separating from the sides of the masala.
Add the red chili powder and coriander powder. Stir and cook for another minute.
Stir in the smooth cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
4
Combine and Simmer the Dal
Pour the cooked, mashed dal into the pan with the prepared masala. Mix everything together thoroughly.
Add 1/2 to 1 cup of warm water if the dal seems too thick. Add the remaining 1/4 tsp of salt, or to taste. Stir well.
Bring the dal to a gentle boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, allowing the flavors to meld beautifully. Stir occasionally.
5
Finishing Touches
Reduce the heat to the lowest setting. Gently stir in the fresh cream, garam masala, and the saffron-infused milk.
Mix well and let it heat through for just 1-2 minutes. Do not let the dal boil after adding the cream to prevent curdling. Turn off the heat.
6
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
Once the ghee is hot, add the cumin seeds and let them splutter.
Add the hing and dried red chilies. Sauté for 20-30 seconds until the chilies darken slightly and become fragrant.
Immediately pour this sizzling tempering over the prepared dal.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Let the Akbari Dal rest for 5-10 minutes before serving. Serve hot with naan, roti, or jeera rice for a truly royal meal.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
