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Shahi Dal

Madhuri.Dixit's picture
Ingredients
  Yellow split peas 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)
  Salt To Taste
  Turmeric 1⁄2 Teaspoon
  Hot chili powder 1⁄2 Teaspoon
  Garlic paste 1 Teaspoon
  Cream 1⁄4 Cup (4 tbs)
  Plain low-fat yogurt 1 Cup (16 tbs), whipped
  Seasoning 1 Tablespoon
  Unsalted butter 2 Tablespoon
  Onion 1 , minced
  Minced garlic 2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Pepper white 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
Directions

Pick over and rinse the split peas.
Drain and set aside.
In a pan, bring the water to a boil over medium heat.
Add the split peas, salt, turmeric, chili powder, butter, and garlic paste.
Stir and bring to a boil again.
Reduce the heat, cover partially, and simmer for 20-25 minutes, stirring occasionally, or until the split peas are cooked but not mushy.
Stir in the cream and then the yogurt.
Continue to cook, stirring, for another 10 minutes.
Remove from the heat.
To make the seasoning, heat the butter in a small frying pan over medium heat.
Add the onion, garlic, and cumin seeds, and saute until the onion is golden brown.
Add the remaining ingredients, remove from the heat immediately, and add to the cooked split peas.
Makes an excellent meal when served with gobi alo, raita, and chapati.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Pea
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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