Shahi Dal
by Tarla Dalal
On one of my trips to the Punjab I picked up this gem of a recipe from a rather small and inconspicuous Punjabi restaurant.
This dal is absolutely delicious and the cook had no hesitation in telling me his secret which I now pass on to you!
Like most Punjabi dals this too requires ghee that add an unmatched flavour. Milk is added to the dal making it creamy. Almonds are used, which make this dal even richer.
Do try other Punjabi dals like Dal Amritsari or Panchratni Dal .
Shahi Dal recipe - How to make Shahi Dal
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup urad dal (split black lentils)
8 blanched almonds (badam) , cut into halves
1/4 tsp turmeric powder (haldi)
2 cardamoms
salt to taste
1 cup milk
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 cup finely chopped tomatoes
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
- Method
- Clean, wash and soak the urad dal in enough water for 6 hours and drain well.
- Combine the urad dal, almonds, turmeric powder, cardamom, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Discard the cardamom, combine the dal and milk and whisk well till smooth. Keep aside.
- Heat the ghee in a deep pan and add the cumin seeds.
- When the seeds crackle, add the onions, garlic, and ginger and sauté on a medium flame for a few seconds.
- Add the tomatoes, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the whisked dal-milk mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Serve hot.
| Energy | 205 cal |
| Protein | 9.3 g |
| Carbohydrates | 21 g |
| Fiber | 3.6 g |
| Fat | 8.1 g |
| Cholesterol | 8 mg |
| Vitamin A | 291.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 9.6 mg |
| Folic Acid | 46 mcg |
| Calcium | 169.9 mg |
| Iron | 1.4 mg |
| Magnesium | 56.3 mg |
| Phosphorus | 189.1 mg |
| Sodium | 24 mg |
| Potassium | 325.5 mg |
| Zinc | 0.9 mg |
Dal looks really yummy. We dont like urad dal in our daily dal rice. Can I use tuvar and moong dal together for this Pls advise I want to try it soon.
Superb dal! Very unique flavours and quite mild too. Thank you for a great recipe!
This dal is not only rich in flavours but also great in taste, it has very basic ing that makes it possible to make this dal any time and for any one. What I found very unique about this recipe is the use of almonds.