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Monday, 2 November 2015

Delicious Shahi Dal (Rich & Creamy lentil Curry - Mughlai Style)


         This is a Mughlai style dal combining two types of lentils - Split Moong Dal & Tuvar Dal (Green Gram & Pigeon Pea Lentils). The end product was a rich, smooth and a creamy texture due to the addition of yoghurt, cashew paste and ground fried onion paste. 

         This delicacy can be served with any rice preparation like pulao, khushka Plain Biryani or jeera rice and with any type of Indian bread. Please check for a step by step method with pictures to prepare it.








  • 1/4 cup moong dal (split green gram)
  • 1/4 cup tuvar dal (pigeon pea lentil) 
  • 1 tbsp. oil
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder or to taste
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 - 1 tsp. garam masala powder
  • salt to taste
  • 7-8 cashewnuts
  • 1/4 cup fried onions
  • 1/2 cup yoghurt
  • 1 tbsp. ghee
  • 1 bay leaf
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. red chili flakes
  • 1 tsp. lime juice or to taste
  • chopped coriander leaves to garnish





          Pressure cook both the dals in 1 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

          In a small bowl, mix together ginger-garlic paste and all the powdered spices with some water to form a paste. Keep aside. 

          Blend together the cashew, fried onion and the yoghurt. Keep aside.

          Heat 1 tbsp. oil in a pan and saute the spice paste till the oil separates. Now add the boiled dal and simmer on a low flame for 2-3 minutes.

          Now add the ground cashew paste. Mix well and simmer for a minute or two more. Switch off the flame and transfer the contents to a serving dish.

          Heat the ghee in a pan and temper with the cumin seeds, mustard seeds, bay leaf, cinnamon, cardamoms and cloves. Saute for a few seconds and switch off the flame. 

          Add the chili flakes and stir well. Pour this tempering on the prepared dal and add a dash of lime. Serve, garnished with coriander leaves. Goes well with rice or any Indian bread.





                Make a paste of the ginger-garlic & all the dry spices along with some water.




                               Heat oil and saute the spice paste till the oil separates.




                              Add the boiled dal and the green chilies. Simmer for 2-3 minutes.





                                Blend together cashews, fried onion and yoghurt.




                           Add the cashew paste to the dal. Mix and simmer for 1-2 minutes.




                 Heat ghee & temper with mustard seeds, cumin seeds, bay leaf, whole garam
                 masala and chili flakes.





                   Pour the tempering on the dal & add a dash of lime. Garnish with coriander 
                   leaves and serve either with rice or chapattis.












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