Shajahani Dal
by Tarla Dalal
Added to 52 cookbooks
This recipe has been viewed 21447 times
This dal is certain to please the king! Kabuli channa is over-cooked and blended into a coarse puree. The puree is cooked in hot oil with onions and spices before thick, creamy coconut milk is added to the dal. Don’t forget the garnish before serving!
Main Procedure- Pressure cook the Kabuli chana with salt 4 cups of water till they are overdone.
- Blend the mixture to a smooth paste in a mixer. Keep aside.
- Heat the ghee in a kadhai and add the chopped onions.
- Sauté till they are translucent and add the cloves, green cardamom, cinnamon and sauté for another minute.
- Add the chilli powder, coriander powder, garam masala and green chillies and cook for another 30 seconds.
- Add the puréed dal and salt and allow the mixture to come to a boil.
- Add the coconut milk and cream and simmer till thick.
- Serve hot garnished with the chopped coriander.
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Accompaniments
Nutrient values per
| Energy | 342 cal |
| Protein | 3.2 g |
| Carbohydrates | 11 g |
| Fiber | 5.3 g |
| Fat | 32 g |
| Cholesterol | 0 mg |
| Vitamin A | 296.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 5 mg |
| Folic Acid | 11.1 mcg |
| Calcium | 53.2 mg |
| Iron | 0.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 15.4 mg |
| Potassium | 89.3 mg |
| Zinc | 0.3 mg |
RECIPE SOURCE : Dals
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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