Shahi Daal

Name: Shahi Daal
Cuisine: Indian, Asian
Ingredients: 75g Chana Daal (skinless split chickpeas); 50g Red Masoor (sometimes called red lentils); 50g Toor Daal (skinless, split pigeon peas. Sometimes called arhar or tuver); 50g Urad Daal (skinless, split black gram. Urad daal is white in colour); 5 tbsp Ghee; 1 Medium Red Onion; ½ tsp Salt; 1 tsp Ginger Paste; 1 large Tomato diced; ½ tsp Ground Turmeric; ½ tsp Ground Black Pepper; ⅛ tsp Baking Soda; 850ml Water; 1 tsp Salt; ½ tsp Garam Masala; ½ tsp Chilli Powder; 1 tsp Whole Cumin; 4 Cloves Garlic; 4 Green Chillies; 2 Dried Chillis; Crispy Fried Onions; Fresh Coriander

7 steps

Shahi Daal is a creamy blend of lentils simmered with golden onions, ginger and black pepper. Finish with a crackly tempering of ghee-sizzled garlic and chillies for a crescendo of flavour. The blend of lentils in this dish create a luxurious texture that’s both creamy and peppered with plenty of tender grains of daal. It’s a fantastic balance which makes it perfect for dunking roti, naan or paratha, or simply scooping up with rice.

Updated at: Thu, 17 Aug 2023 06:34:11 GMT