Shahi Daal
2017-09-11 15:15:12
Serves 4
Prep Time
2 hr 15 min
Cook Time
30 min
Total Time
2 hr 45 min
Ingredients
- 1/4 cup Toor Daal - split yellow pigeon peas
- 1/4 cup Chana Daal - split Bengal gram
- 1/4 cup Saabut Moong Daal - whole yellow lentil
- 1/4 cup Split Urad Daal - split black lentil
- 1/4 cup Saabut Masoor Daal - whole red lentil
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 2 large onions chopped fine
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- A pinch of asafetida
- 3 tbsps melted ghee
- 1 tsp Paanch Phoran (see recipe below)
- 2 large tomatoes chopped fine
- 5 tbsps yogurt whisked till smooth
- Chopped fresh coriander to garnish
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Instructions
- Mix all the daals - Toor Daal, Chana Daal, Saabut Moong Daal, Split Urad Daal and Saabut Masoor Daal - together in a bowl and wash thoroughly.
- Soak the washed daals in water deep enough to cover them completely, for 2 hours. Drain any water that is left and put the daals into a pan with water for boiling. Fill water such that the level is two finger digits above the surface of the daals.
- Add salt to taste and boil till the daals are cooked - they will become absolutely soft. Add more water as needed. The finished consistency should be like that of thick oatmeal porridge.
- In another pan, heat the oil on medium heat till hot. Add the onions and fry till pale golden in color. Now add the powdered spices and fry for 4-5 minutes, stirring frequently.
- Add the cooked daals to this mixture and stir well. Press down with your stirring spoon to mash the daals roughly.
- In another small pan, heat the ghee on medium heat. When hot, add the Paanch Phoran and fry till spluttering stops. Now add the tomatoes, yogurt and fry for 4-5 minutes.
- Remove from fire and add to the daal mixture of before. Stir to blend and cook for 2 more minutes.
- Remove from fire, put into serving dish, garnish with chopped coriander and serve.
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