by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 25823 times
This dal is named after the mughal emperor shahjahan. A truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed. Enjoy this dal with any pulao or parathas in true mughal style!
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Shahjahani Dal recipe - How to make Shahjahani Dal
Soaking time: overnight Preparation Time:    Cooking Time:    Total Time:
8 hours 45 minutesMakes 4 servings
- Combine the kabuli chana, 2 cups of water and salt and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid.
- Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Keep aside.
- Heat the ghee in a deep kadhai, add the caraway seeds and sauté on a medium flame for a few seconds.
- Add the onions, cloves, cardamom and cinnamon, mix well and sauté on a medium flame for 1 to 2 minutes.
- Add the turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and sauté on a medium flame for 1 more minute.
- Add the kabuli-chana mixture, salt and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the fresh cream, garam masala and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
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