Shahi Daal

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.

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Step 1

Combine Daal and wash 5 times until water runs clear

Step 2

Add Ghee to pressure cooker and fry onion with salt for 10 mins Until soft

Step 3

Add Ginger, Tomato, Turmeric, and Black Pepper. Fry for 2 minutes

Step 4

Add drained Daal, Baking Powder, and Water

Step 5

Pressure Cook for 20 minutes

Step 6

Add Salt, Garam Masala, Chilli Powder. Then whisk for 90 seconds.

Step 7

To a hot frying pan add 3 tsp Ghee, Cumin, Garlic, all Chillis, and fry until Garlic is brown and Cumin beings popping.