A rich and creamy Mughlai lentil curry, slow-cooked with a blend of urad and chana dal. Infused with saffron, cashews, and aromatic spices, this royal dal is perfect for a special occasion.
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
Protein-packed Dal-e-Khaas with aromatic Sheermal – a soul-satisfying, perfectly spiced combo!
This awadhi dish is perfect for lunch or dinner. With 808.01 calories and 22.759999999999998g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
1 pcs Onion (medium, finely chopped)
0.75 cup Tomato Puree (from 2 medium tomatoes)
1.5 tsp Coriander Powder
1 tsp Kashmiri Red Chili Powder
0.75 tsp Garam Masala
0.25 cup Fresh Cream
1 pinch Saffron
2 tbsp Milk (warm, for soaking saffron)
1 tbsp Kasuri Methi (crushed)
1.5 tsp Salt (divided, or to taste)
2 pcs Green Chili (slit lengthwise)
1 inch Ginger (cut into juliennes)
2 tbsp Fried Onions (for garnish)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Soak and Cook Dals
Wash urad dal and chana dal thoroughly. Soak them together in ample water for at least 2 hours, or up to 4 hours.
Drain the soaking water. In a pressure cooker, combine the soaked dals, 3 cups of fresh water, 0.5 tsp salt, turmeric powder, and ginger-garlic paste.
Secure the lid and pressure cook on medium heat for 4-5 whistles, about 15-20 minutes, until the dals are completely soft and mushy.
Let the pressure release naturally. Open the cooker and whisk the dal vigorously to achieve a smooth, creamy consistency.
2
Prepare Richness Pastes
While the dal cooks, soak the cashews and almonds in warm water for 20 minutes to soften them.
Drain the nuts and grind them into a very smooth paste, adding a tablespoon or two of water as needed to facilitate blending.
In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
3
Create the Masala Base
Heat 2 tbsp of ghee in a heavy-bottomed pan (kadai) over medium heat.
Add the cumin seeds and bay leaf. Let them sizzle for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 6-8 minutes until it turns a deep golden brown.
Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and ghee begins to separate from the masala.
4
Combine and Simmer
Add the coriander powder and Kashmiri red chili powder to the pan. Sauté for 1 minute.
Pour the cooked, mashed dal into the masala. Mix thoroughly to combine.
Stir in the prepared nut paste. Add 1 cup of warm water (or more) to adjust to your desired consistency.
Bring the dal to a gentle boil. Add the remaining 1 tsp of salt and the garam masala.
Reduce the heat to low. Stir in the fresh cream, saffron-infused milk, and crushed kasuri methi.
Let the dal simmer gently for 8-10 minutes, stirring occasionally, allowing the flavors to meld into a rich, cohesive curry.
5
Prepare Final Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
Add the ginger juliennes and slit green chilies. Sauté for 30-40 seconds until aromatic and lightly browned.
Immediately pour this sizzling tempering over the simmering dal. Stir gently.
6
Garnish and Serve
Garnish the Dal-e-Khaas with chopped coriander leaves and crispy fried onions (birista).
Serve hot with naan, roti, or jeera rice for a complete royal meal.
Servings4
Serving size: 1 serving
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
