Shahjahani Dal,a truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed.
Recipe link : http://www.tarladalal.com/Shajahani-Dal-(-Mughlai-Khana-)-37763r
Subscribe : http://goo.gl/omhUio
Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/
Shahjahani Dal
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!
Soaking time: overnight
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes 4 servings
Ingredients
1 cup kabuli chana, soaked overnight (white chick peas)
salt to taste
1 1/2 tbsp ghee
1 tsp caraway seeds (shahjeera)
1/2 cup finely chopped onions
2 cloves (laung / lavang)
2 cardamoms
2 sticks cinnamon (dalchini)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp green chilli paste
2 tbsp fresh cream
2 pinches garam masala
1 tbsp finely chopped coriander (dhania)
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.
source
