You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Mughlai  >  Mughlai Dals  >  Shahjahani Dal

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


by
Shahjahani Dal

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, 1/2 cup water, 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.

Add your private note

Shahjahani Dal recipe - How to make Shahjahani Dal

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

Method

For shahjahani dal
    For shahjahani dal
  1. To make shahjahani dal, 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, 1/2 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  9. For the tempering, heat ghee in a small pan, add sliced garlic, kashmiri chilli powder and sauté for a few seconds.
  10. Pour the tempering over the dal and mix well.
  11. Serve the shahjahani dal hot.

Shajahani Dal Video by Tarla Dalal

Shahjahani Dal recipe with step by step photos

like shahjahani dal
  1. like shahjahani dal recipe |  Mughlai chickpea dal | chickpea stew | Indian style kabuli chana dal | 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

What is Shahjahani dal made of ?
  1. What is Shahjahani dal made of ? See below image of list of ingredients for Shahjahani dal.

cooking chick peas
  1. Before we begin making shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal, wash and  soak 1 cup of kabuli chana overnight in a deep bowl. Note that 1 cup kabuli chana will give you 3 cups soaked and cooked kabuli chana.
  2. In the morning, drain well using a strainer.
  3. Transfer the soaked chana to a pressure cooker. 
     
  4. Add the salt and 2 cup of water. 
     
  5. Pressure cook it for 4 to 5 whistles over a medium flame or until they are soft. Allow the steam to escape naturally and then carefully open the lid. The trick here is to over-cook the chickpeas as we need to mash them.
  6. 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”.

tempering of  shahjahani dal
  1. For tempering Shahjahani dal, heat 1 1/2 tbsp ghee in a deep kadhai. Ghee provides a pleasant aroma and delicious flavour, however, you can also use vegetable oil to prepare the tempering.
  2. Once the ghee is hot, add 1 tsp caraway seeds (shahjeera). 
  3. Sauté on a medium flame for a few seconds.
  4. Add 1/2 cup finely chopped onions. Sauteed onions add a touch of natural sweetness to the dal. This sweetness balances the savory flavors of the chickpeas, spices, and other ingredients.
  5. Add 2 cloves (laung / lavang).
  6. Add 2 cardamoms (elaichi).
  7. Add 2 sticks cinnamon (dalchini).
  8. Mix well and sauté on a medium flame for 1 to 2 minutes or until the whole spices are fragrant.
  9. Add 1/2 tsp turmeric powder (haldi).
  10. Add 1/2 tsp chilli powder. Adjust the quantity as per the spice level you can handle.
  11. Add 1/2 tsp coriander-cumin seeds (dhania-jeera) powder. Shahjahani dal is often made with cream or coconut milk, leading to a rich and creamy texture. Coriander and cumin help to balance this richness with their slightly citrusy and earthy notes, preventing the dal from tasting overly heavy.
  12. 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.

making shahjahani dal
  1. Add the kabuli-chana mixture.
  2. Add salt to taste. We added 1/2 tsp salt.
  3. Add 2 tsp green chilli paste.
  4. Add 2 tbsp fresh cream. It makes shahjahani chickpea dal rich and creamy.
  5. Add 2 pinches garam masala. We have used this aromatic homemade garam masala recipe to enhance the flavour of the dal.
  6. Add 1 tbsp finely chopped coriander (dhania).
  7. Add 1/2 cup water.
  8. Mix Indian style kabuli chana dal well.
  9. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  10. For the tempering, heat 1/2 tbsp ghee in a small pan.
  11. Add 2 tsp sliced garlic (lehsun).
  12. Add 1/8 tsp kashmiri red chilli powder.
  13. Sauté for a few seconds.
  14. Pour the tempering over the dal.
  15. Mix well.
  16. 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.

pro tips for shahjahani dal
  1. Pressure cook it for 4 to 5 whistles over a medium flame or until they are soft. Allow the steam to escape naturally and then carefully open the lid. The trick here is to over-cook the chickpeas as we need to mash them.
     
  2. 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”.
  3. For tempering Shahjahani dal, heat 1 1/2 tbsp ghee in a deep kadhai. Ghee provides a pleasant aroma and delicious flavour, however, you can also use vegetable oil to prepare the tempering.

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Shahjahani Dal
5
TD-NYC
 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!
Reply
| Hide Replies
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
Archana M
 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.
Reply
Shajahani Dal ( Mughlai Khana )
5
Mruga D
 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...
Reply