Shahi Dal
A luxurious and creamy lentil curry fit for royalty. This Mughlai classic combines soft-cooked lentils with a rich gravy of cashews, cream, and aromatic spices. Perfect with naan or jeera rice for a special meal.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Lentils and Cashew Paste
- b.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.
- c.In a separate small bowl, soak the cashews in 1/4 cup of warm water for 15-20 minutes.
- d.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
Step 2
- a.Pressure Cook the Dal
- b.Drain the soaked dals and transfer them to a pressure cooker.
- c.Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 0.5 tsp of the salt.
- d.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.
- e.Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal vigorously until it is smooth and creamy.
- 3
Step 3
- a.Sauté Aromatics and Onions
- b.Heat ghee and oil together in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices are fragrant.
- d.Add the finely chopped onion and sauté for 6-8 minutes, stirring frequently, until it turns a deep golden brown.
- e.Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
- 4
Step 4
- a.Build the Masala Base
- b.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.
- c.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.
- d.Add the prepared cashew paste. Cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom of the pan.
- 5
Step 5
- a.Combine and Simmer the Dal
- b.Carefully pour the cooked, whisked dal into the pan with the masala.
- c.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.
- d.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
Step 6
- a.Finish and Garnish
- b.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.
- c.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.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is crucial for a creamy texture and faster cooking time.
- 2For an even richer flavor, you can use homemade ghee.
- 3Do not boil the dal after adding cream, as it can cause it to curdle. Just heat it through gently.
- 4Whisking the cooked dal well before adding it to the masala ensures a smooth, restaurant-like consistency.
- 5Using Kashmiri red chili powder provides a beautiful color without making the dal too spicy.
- 6Crush the kasuri methi between your palms before adding to release its maximum aroma.
- 7For a vegan version, substitute ghee with a neutral oil, and fresh cream with full-fat coconut milk or more cashew cream.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or another vegetable oil. Substitute the fresh cream with 1/4 cup of full-fat coconut milk or extra cashew cream for the same rich texture.
With PaneerWith Paneer
For a more substantial dish, add 100 grams of small paneer cubes along with the cream in the final step. Let them warm through for a minute.
Smoky FlavorSmoky Flavor
To add a smoky 'dhungar' flavor, place a small steel bowl in the center of the finished dal. Add a hot piece of charcoal to it, pour a few drops of ghee over the charcoal, and immediately cover the pot with a lid for 2-3 minutes.
Different LentilsDifferent Lentils
While the toor-moong dal combination is classic, you can also make this recipe with masoor dal (red lentils), which cooks faster and doesn't require extensive soaking.
Why this is on our healthy list.
Rich in Plant-Based Protein
Lentils are an excellent source of protein, which is crucial for building and repairing tissues, making enzymes and hormones, and supporting muscle health.
High in Dietary Fiber
The combination of toor and moong dal provides a significant amount of dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps regulate blood sugar levels.
Provides Essential Minerals
This dal is a good source of essential minerals like iron for blood health, magnesium for nerve and muscle function, and potassium for maintaining healthy blood pressure.
Energy Boosting
Lentils are a great source of complex carbohydrates and iron, which help in replenishing energy stores and combating fatigue.
Frequently asked questions
One serving of Shahi Dal (approximately 1 cup or 265g) contains around 350-400 calories. The exact count can vary based on the amount of ghee, oil, and cream used.