Shajahani Dal by Tarla Dalal

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. This dal owes its creaminess to the oodles of coconut milk and cream that added to it. Enjoy this dal with any pulao or parathas in true mughal style!

Soaking time:  overnight
Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

2 cups soaked and boiled kabuli chana (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, 4 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.

Recipe Source: Shajahani Dal by Tarla Dalal