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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.
For 4 servings
Soak and Cook Dals
Prepare Richness Pastes
Create the Masala Base
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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.
This mughlai recipe takes 70 minutes to prepare and yields 4 servings. At 813.24 calories per serving with 29.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Prepare Final Tempering (Tadka)
Garnish and Serve
Replace ghee with a neutral oil or vegan butter. Substitute dairy cream with full-fat coconut cream or a smooth cashew cream for a similar rich texture.
After the dal is fully cooked, place a small steel bowl in the center. Add a hot piece of charcoal to the bowl, pour a few drops of ghee over it, and immediately cover the pot for 2-3 minutes to infuse a smoky aroma.
For a less heavy dal, you can use a combination of masoor dal (red lentils) and moong dal (split yellow lentils) instead of urad and chana dal. Reduce the amount of cream and nuts.
The combination of urad and chana dal provides a substantial amount of protein, which is essential for muscle repair, cell generation, and overall body function.
Lentils are an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Almonds and cashews contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
This dal is a good source of important minerals like iron for blood health, magnesium for nerve function, and folate, which is crucial for cell growth.
One serving of Dal-e-Khaas contains approximately 450-550 calories, primarily from the lentils, ghee, cream, and nuts. The exact count can vary based on the amount of fat used.
Dal-e-Khaas is a source of protein and fiber from lentils. However, due to the generous use of ghee, cream, and nuts, it is high in fat and calories, making it more of an indulgent dish for special occasions rather than an everyday meal.
Yes, absolutely. To make it vegan, replace ghee with a neutral oil, use cashew cream or coconut cream instead of dairy cream, and use a plant-based milk for soaking the saffron.
This rich dal pairs beautifully with Indian breads like Garlic Naan, Lachha Paratha, or simple Roti. It also goes very well with aromatic rice dishes like Jeera Rice or a simple Pulao.
Yes, you can. Cook the soaked dals in a heavy-bottomed pot with a lid. It will take significantly longer, about 60-90 minutes, for the dals to become completely soft. Add more water as needed during the cooking process.
Store leftover Dal-e-Khaas in an airtight container in the refrigerator for up to 3-4 days. The dal will thicken upon cooling; you may need to add a splash of water or milk when reheating.