Shahjahani Dal by Tarla Dalal

Tarla.Dalal's picture

Dec. 20, 2013

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. Enjoy this dal with any pulao or parathas in true Mughal style!


Boiled white chickpeas 2 Cup (32 tbs) , soaked overnight (kabuli chana)
Salt To Taste
Clarified butter 1 1/2 Tablespoon (ghee)
Caraway seeds 1 Teaspoon (shahjeera)
Finely chopped onion 1/2 Cup (8 tbs)
Cloves 2 (laung / lavang)
Cardamom 2
Cinnamon 1 Inch (dalchini)
Turmeric powder 1/2 Teaspoon
Chili powder 1/2 Teaspoon
Coriander cumin powder 1/2 Teaspoon
Green chili paste 2 Teaspoon
Fresh cream 2 Tablespoon
Garam masala 2 Pinch
Finely chopped coriander 1 Tablespoon (dhaniya)
Water 4 Cup (64 tbs)



1. In a pressure cooker combine kabuli chana with water and pressure cook for 5 whistles. When the steam escapes out, open the cooker lid, and blend the chana in the mixer to form a coarse paste. Keep it aside.


2. In a deep kadai, add ghee, and when hot, throw in caraway seeds and sauté for a few seconds, before adding onions, cloves, cardamom, and cinnamon. Mix properly and sauté for a couple of minutes on medium heat.

3. Now add turmeric powder, chili powder, and coriander-cumin seeds powder, and sauté for a minute before adding kabuli-chana mixture, salt, and green chili paste. Cook for a couple of minutes, while stirring occasionally.

4. Add fresh cream, garam masala and coriander. Mix properly and cook for 3 - 4 minutes, while stirring intermittently.


5. Serve the dish hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 238Calories from Fat 74

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 204 mg8.5%

Total Carbohydrates 34 g11.3%

Dietary Fiber 8 g32%

Sugars 7 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet