Dal-e-Khaas
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
6 steps. 45 minutes total.
- 1
Step 1
- a.Soak and Cook Dals
- b.Wash urad dal and chana dal thoroughly. Soak them together in ample water for at least 2 hours, or up to 4 hours.
- c.Drain the soaking water. In a pressure cooker, combine the soaked dals, 3 cups of fresh water, 0.5 tsp salt, turmeric powder, and ginger-garlic paste.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, about 15-20 minutes, until the dals are completely soft and mushy.
- e.Let the pressure release naturally. Open the cooker and whisk the dal vigorously to achieve a smooth, creamy consistency.
- 2
Step 2
- a.Prepare Richness Pastes
- b.While the dal cooks, soak the cashews and almonds in warm water for 20 minutes to soften them.
- c.Drain the nuts and grind them into a very smooth paste, adding a tablespoon or two of water as needed to facilitate blending.
- d.In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
- 3
Step 3
- a.Create the Masala Base
- b.Heat 2 tbsp of ghee in a heavy-bottomed pan (kadai) over medium heat.
- c.Add the cumin seeds and bay leaf. Let them sizzle for 30 seconds until fragrant.
- d.Add the finely chopped onion and sauté for 6-8 minutes until it turns a deep golden brown.
- e.Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and ghee begins to separate from the masala.
- 4
Step 4
- a.Combine and Simmer
- b.Add the coriander powder and Kashmiri red chili powder to the pan. Sauté for 1 minute.
- c.Pour the cooked, mashed dal into the masala. Mix thoroughly to combine.
- d.Stir in the prepared nut paste. Add 1 cup of warm water (or more) to adjust to your desired consistency.
- e.Bring the dal to a gentle boil. Add the remaining 1 tsp of salt and the garam masala.
- f.Reduce the heat to low. Stir in the fresh cream, saffron-infused milk, and crushed kasuri methi.
- g.Let the dal simmer gently for 8-10 minutes, stirring occasionally, allowing the flavors to meld into a rich, cohesive curry.
- 5
Step 5
- a.Prepare Final Tempering (Tadka)
- b.In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
- c.Add the ginger juliennes and slit green chilies. Sauté for 30-40 seconds until aromatic and lightly browned.
- d.Immediately pour this sizzling tempering over the simmering dal. Stir gently.
- 6
Step 6
- a.Garnish and Serve
- b.Garnish the Dal-e-Khaas with chopped coriander leaves and crispy fried onions (birista).
- c.Serve hot with naan, roti, or jeera rice for a complete royal meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dals is crucial for a creamy texture and faster cooking. Do not skip this step.
- 2The nut paste is the secret to the royal richness of this dal. Ensure it's ground to a very smooth consistency.
- 3Simmering the dal on low heat after adding all ingredients is key to developing deep, complex flavors.
- 4Use Kashmiri red chili powder for a vibrant color without adding excessive heat.
- 5For an even richer flavor, you can use milk instead of water to adjust the dal's final consistency.
- 6The fried onion garnish (birista) adds a lovely sweet, crispy contrast to the creamy dal.
Adapt it for your goals.
Vegan Version
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.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
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.
Lighter VersionLighter Version
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
Lentils are an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Source of Healthy Fats
Almonds and cashews contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Packed with Essential Minerals
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.
Frequently asked questions
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.