shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal |


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Shahjahani Dal

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shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with 22 amazing images.

shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal is a rich dal which combines the unique aroma and flavour of both whole spices and spice powder. Learn how to make shahjahani chickpea dal.

To make shahjahani dal, 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.

When we think of chickpeas, Chole is what comes to our mind. Yes, that’s from the land of Punjab. But in the state of Hyderabad kabuli chana is very uniquely used to make Indian style kabuli chana dal.

This shahjahani chickpea 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. It is further perked up with a host of Indian spices for an authentic aroma and taste.

Relish this Indian style kabuli chana dal with any pulao or parathas in true mughal style!

Tips for shahjahani dal. 1. The chick peas should be over cooked as we have to blend them. 2. Blend them till coarse to enjoy its mouthfeel. 3. Make sure that all spices are sautéed well or else they will leave a raw taste in dal.

Enjoy shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with step by step photos.

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Shahjahani Dal recipe - How to make Shahjahani Dal

Soaking time:  Overnight   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings

Method
    Method
  1. Combine the kabuli chana, 2 cups of water and salt and pressure cook for 5 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Keep aside.
  4. Heat the ghee in a deep kadhai, add the caraway seeds and sauté on a medium flame for a few seconds.
  5. Add the onions, cloves, cardamom and cinnamon, mix well and sauté on a medium flame for 1 to 2 minutes.
  6. Add the turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and sauté on a medium flame for 1 more minute.
  7. Add the kabuli-chana mixture, salt and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Add the fresh cream, garam masala and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  9. Serve hot.

Shajahani Dal Video by Tarla Dalal

Shahjahani Dal recipe with step by step photos

Dal Recipes

  1. Dal is a staple in most Indian households. Masoor, Toor, Moong, Urad, Chana or a combination of 3-5 are popular dal used to cook an array of dal recipes. It is consumed with rice and served with subzi-roti to prepare a wholesome meal. Most dals are rich in proteins, fibre, and folic acid. You can add in some vegetables and spices and temper with ghee to prepare a flavorful lentil dish. Explore this collection of dal recipes and learn how to make unique dal recipes like :
    ●    dal Moghlai
    ●    dal Pinni
    ●    dal Kadhi
     

For Shahjahani dal

  1. Before we begin making shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal, wash the kabuli chana very well.
  2. Transfer the washed kabuli chana to a pressure cooker.
  3. Pour 2 cups of water and salt and pressure cook for 5 whistles. The trick here is to over-cook the chickpeas as we need to mash them.
  4. Allow the steam to escape before opening the lid and cool them slightly.
  5. Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Alternatively, you can even use a hand blender to grind them. If blending while it is still warm, fill the mixer jar halfway, cover tightly with a lid and kitchen towel, hold it firmly and then blend from low to high mode to prevent a blender “explosion”.
  6. For tempering Shahjahani dal, heat the ghee in a deep kadhai. Ghee provides a pleasant aroma and delicious flavour, however, you can also use vegetable oil to prepare the tempering.
  7. Once the ghee is hot, add the caraway seeds and sauté on a medium flame for a few seconds.
  8. Add the onions.
  9. Add cloves, cardamom and cinnamon.
  10. Mix well and sauté on a medium flame for 1 to 2 minutes or until the whole spices are fragrant.
  11. Add the turmeric powder.
  12. Add chilli powder. Adjust the quantity as per the spice level you can handle.
  13. Add coriander-cumin seeds powder.
  14. Mix well and sauté on a medium flame for 1 more minute. Make sure the spices are fried well or else they will leave a raw taste in dal.
  15. Add the kabuli-chana mixture.
  16. Add salt and green chilli paste. The salt has been added while cooking the kabuli chana too, so be cautious while adding salt at this stage.
  17. Mix chickpea stew well and cook on a medium flame for 2 minutes, while stirring occasionally.
  18. Add the fresh cream. It makes shahjahani chickpea dal rich and creamy.
  19. Add garam masala. We have used this aromatic homemade garam masala recipe to enhance the flavour of the dal.
  20. Add chopped coriander.
  21. Mix Indian style kabuli chana dal well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  22. Serve Shahjahani dal hot. You can enjoy this with steamed rice, jeera rice or wholesome Indian flatbreads like tandoori roti or naan to make a complete meal.

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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Reviews

Shahjahani Dal
5
 on 06 Oct 20 11:33 PM


What a luxurious yet simple to prepare dal! It is very warming and velvety with the mellow chick pea being the star of the show!
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Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
07 Oct 20 08:33 AM
Shahjahani Dal
5
 on 10 Apr 15 05:11 PM


Perfect texture as dal, and rich in flavors, and its CHICK PEAS. Just awesome in taste. Best tasted with parathas along with pickle.
Shajahani Dal ( Mughlai Khana )
5
 on 06 Mar 13 03:19 PM


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...