Shajahani Dal
by Tarla Dalal
This dal is certain to please the king! Kabuli channa is over-cooked and blended into a coarse puree. The puree is cooked in hot oil with onions and spices before thick, creamy coconut milk is added to the dal. Don’t forget the garnish before serving!
Shajahani Dal recipe - How to make Shajahani Dal
Preparation Time: Cooking Time: Total Time:
Serves 4 to 6.
1 cup soaked kabuli chana (white chick peas)
1 1/2 cups finely chopped onions
2 to 3 cloves (laung / lavang)
2 to 3 cardamom (elaichi) , crushed lightly
25 mm. (1") piece of cinnamon (dalchini)
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp garam masala
2 tsp finely chopped green chillies
1 cup coconut milk
1 cup fresh cream
2 tbsp ghee or oil
salt to taste
For the garnish
chopped coriander (dhania)
Method
- 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 |
Outbrain
too good... make it quite often
I was not very sure about this dal recipe as who can imagine dal with CHICKPEAS!!....but hats off to Tarla aunty...this dal came out really delicious and soo easy...
Kabuli Chana pressure cooked and pureed and then cooked in a rich coconut gravy.