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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
Prepare Lentils and Cashew Paste
Pressure Cook the Dal
Sauté Aromatics and Onions
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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.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 367.97 calories per serving with 13.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala Base
Combine and Simmer the Dal
Finish and Garnish
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.
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.
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.
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.
Lentils are an excellent source of protein, which is crucial for building and repairing tissues, making enzymes and hormones, and supporting muscle health.
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.
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.
Lentils are a great source of complex carbohydrates and iron, which help in replenishing energy stores and combating fatigue.
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.
Shahi Dal can be part of a healthy diet. It is rich in plant-based protein and fiber from lentils. However, due to the use of ghee, cream, and cashews, it is higher in fat and calories than a simple everyday dal. It's best enjoyed in moderation as a special occasion meal.
Yes, absolutely. To make it vegan, replace the ghee with a neutral vegetable oil or coconut oil, and substitute the dairy cream with full-fat coconut milk or additional cashew cream.
Shahi Dal pairs wonderfully with Indian breads like naan, roti, or paratha. It is also excellent with steamed basmati rice or aromatic rice dishes like Jeera Rice or Ghee Rice.
Yes, you can. Cook the soaked dal in a heavy-bottomed pot with a lid. It will take longer, about 45-60 minutes, for the lentils to become completely soft. Add more hot water as needed during cooking.
Leftover Shahi Dal can be stored in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling; you may need to add a splash of water or milk while reheating.