Shajahani Dal recipe - How to make Shajahani Dal
Main Procedure- Pressure cook the Kabuli chana with salt 4 cups of water till they are overdone.
- Blend the mixture to a smooth paste in a mixer. Keep aside.
- Heat the ghee in a kadhai and add the chopped onions.
- Sauté till they are translucent and add the cloves, green cardamom, cinnamon and sauté for another minute.
- Add the chilli powder, coriander powder, garam masala and green chillies and cook for another 30 seconds.
- Add the puréed dal and salt and allow the mixture to come to a boil.
- Add the coconut milk and cream and simmer till thick.
- Serve hot garnished with the chopped coriander.
Nutrient values per
| Energy | 342 cal |
| Protein | 3.2 g |
| Carbohydrates | 11 g |
| Fiber | 5.3 g |
| Fat | 32 g |
| Cholesterol | 0 mg |
| Vitamin A | 296.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 5 mg |
| Folic Acid | 11.1 mcg |
| Calcium | 53.2 mg |
| Iron | 0.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 15.4 mg |
| Potassium | 89.3 mg |
| Zinc | 0.3 mg |