Shahi Dal with Kesar Pulao

Instructions

1. 1

   Prepare Lentils and Cashew Paste

   • Rinse the toor dal and moong dal under running water until the water runs clear. Soak them together in ample water for at least 30 minutes.
   • In a separate small bowl, soak the cashews in 1/4 cup of warm water for 15-20 minutes.
   • Drain the soaked cashews and grind them in a blender to a very smooth paste. Add a tablespoon of water if needed to facilitate grinding. Set aside.
2. 2

   Pressure Cook the Dal

   • Drain the soaked dals and transfer them to a pressure cooker.
   • Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 0.5 tsp of the salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal vigorously until it is smooth and creamy.
3. 3

   Sauté Aromatics and Onions

   • Heat ghee and oil together in a heavy-bottomed pan or kadai over medium heat.
   • Add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices are fragrant.
   • Add the finely chopped onion and sauté for 6-8 minutes, stirring frequently, until it turns a deep golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
4. 4

   Build the Masala Base

   • Reduce the heat to low. Add the Kashmiri red chili powder and coriander powder. Sauté for 30 seconds, being careful not to burn the spices.
   • Pour in the tomato puree and add the remaining 0.75 tsp of salt. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
   • Add the prepared cashew paste. Cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom of the pan.
5. 5

   Combine and Simmer the Dal

   • Carefully pour the cooked, whisked dal into the pan with the masala.
   • Mix everything thoroughly to combine. If the consistency is too thick for your liking, add up to 1/2 cup of warm water to adjust.
   • Bring the dal to a gentle simmer. Reduce the heat to low, cover, and let it cook for 5-7 minutes to allow the flavors to meld beautifully.
6. 6

   Finish and Garnish

   • Turn the heat to the absolute lowest setting. Crush the kasuri methi between your palms and add it to the dal along with the garam masala, fresh cream, and optional sugar.
   • Gently stir to incorporate everything. Cook for just one more minute. It is important not to boil the dal after adding the cream to prevent curdling.
   • Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.