Akbari Dal
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.
For 4 servings
7 steps. 60 minutes total.
- 1
Step 1
- a.Preparation and Soaking
- b.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.
- c.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.
- d.In another small bowl, gently warm 2 tbsp of milk and soak the saffron strands in it. Set aside.
- 2
Step 2
- a.Pressure Cook the Dals
- b.Drain the soaking water from the dals. Transfer the dals to a pressure cooker.
- c.Add 4 cups of fresh water, turmeric powder, and 1 tsp of salt.
- d.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.
- e.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
Step 3
- a.Prepare the Royal Masala
- b.While the dal is cooking, heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and light golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- e.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.
- f.Add the red chili powder and coriander powder. Stir and cook for another minute.
- g.Stir in the smooth cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
- 4
Step 4
- a.Combine and Simmer the Dal
- b.Pour the cooked, mashed dal into the pan with the prepared masala. Mix everything together thoroughly.
- c.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.
- d.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
Step 5
- a.Finishing Touches
- b.Reduce the heat to the lowest setting. Gently stir in the fresh cream, garam masala, and the saffron-infused milk.
- c.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
Step 6
- a.Prepare the Tempering (Tadka)
- b.In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
- c.Once the ghee is hot, add the cumin seeds and let them splutter.
- d.Add the hing and dried red chilies. Sauté for 20-30 seconds until the chilies darken slightly and become fragrant.
- e.Immediately pour this sizzling tempering over the prepared dal.
- 7
Step 7
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Let the Akbari Dal rest for 5-10 minutes before serving. Serve hot with naan, roti, or jeera rice for a truly royal meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dals is a crucial step for a creamy texture and even cooking. Do not skip it.
- 2Sautéing the onions until golden brown is key to developing the deep, rich flavor base characteristic of Mughlai cuisine.
- 3Always add cream on the lowest heat and avoid boiling to maintain a smooth, non-curdled consistency.
- 4For an even richer flavor, you can add a pinch of crushed kasuri methi (dried fenugreek leaves) along with the garam masala.
- 5Let the dal rest for a few minutes after adding the tadka; this allows the flavors to infuse completely.
Adapt it for your goals.
Vegan
To make a vegan version, replace ghee with a neutral oil or vegan butter. Substitute fresh cream with a thick, unsweetened cashew cream or coconut cream.
SpicierSpicier
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper powder along with the garam masala for extra heat.
No Onion/GarlicNo Onion/Garlic
For a Jain or Sattvic version, omit the onions and ginger-garlic paste. Increase the amount of hing and use grated ginger instead.
Why this is on our healthy list.
Excellent Source of Protein
The combination of urad and chana dal provides a high-quality plant-based protein, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Lentils are packed with soluble and insoluble fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Provides Healthy Fats
Ghee and cashew nuts contribute beneficial fats, including monounsaturated fats and butyric acid, which are vital for brain health, hormone production, and reducing inflammation.
Energy Powerhouse
The complex carbohydrates from the dals offer a sustained release of energy, preventing energy spikes and crashes, and keeping you feeling energized for longer.
Frequently asked questions
Akbari Dal is a Mughlai recipe, which makes it much richer and creamier than everyday dals. The use of cashew paste, cream, saffron, and a generous amount of ghee gives it a luxurious texture and a complex, aromatic flavor profile fit for royalty.