Punjabi Shahi Daal
By Lee Jackson ↣ Published on: July 30, 2021
This amazing and simple Punjabi style daal is absolutely packed with flavour and fragrance. Creamy, nutty and spicy too! Learn how the humble lentil can be so delicious.
With most of my Indian meals I like to serve a couple of legume or bean dishes. They’re hearty, healthy and tasty too. Given that a vast portion of the population in India are vegetarian or vegan, it means there is a cornucopia of amazing recipes to choose from. One such delight is this simple Shahi Daal.
It's a fragrant, creamy dal that is bursting with flavour. It's the perfect pairing to many of my favourite curries or simply served on its own with rice or breads.
What is Shahi Daal?
The Punjab region in the North of India offers a decadent and creamy daal that I make a lot.
The name is derived from the Persian word for King, so this dal is sometimes referred to as Kings Daal or Sultani Daal.
Like many daal recipes, Shahi Daal uses a two stage cooking method. First the daal/lentils are cooked with ground spices and then once creamy, it is tempered with a hot oil (Tadka) flavoured with whole spices and fresh, flash-fried ingredients. The results are a complex blend of fragrance and flavour.
Why it works
It's quick & easy - Daal recipes are relatively quick and easy and this recipe is good to go in about 45 minutes. That's quicker than delivery for sure!
It's versatile - Daal is a great dish to have on hand as it will pair superbly well with almost any other Indian dish. My favourites to serve a good dal with are Saag Gosht (Lamb & Spinach Curry) and Achari Chicken - Delightful!
Stuff you'll need
There’s a full recipe below, but here are some of the key flavours you’ll be calling upon for this daal.
- Lentils - Urad daal is traditional, but I like to use Masoor Daal or Moong Daal too (indeed, the dish in the photographs used Moong Daal - you’ll get similar results with either.
- Spices - There’s a combination of the usual suspects; cumin, coriander, turmeric, fenugreek, mustard, chilli and more.
- The tadka - This unique step is a tempering style method, where fresh ingredients are flash fried in ghee at the end and poured into the cooked daal.
- Ghee - Being a North Indian dish, ghee (clarified butter) is popular, adding its unique nuttiness and a rich, creamy texture. If you’re looking for a healthier option, use vegetable oil instead.
Step by Step
This dish is quick and easy and very straightforward. Here’s how…
- Make the spice powder - Making and grinding you own spice mix gives the rich, authentic flavour.
- Cook the daal - simmer the lentils with the spice powder until they’re nice and smooth
- Fry the tadka ingredients
- Mix the two together - that’s it!
Pro Tips to make your life easier
- Changing Daal - changing the daal type is fine - Masoor, Urad, Toor and Moong all work well.
- Mixing up your own tadka - For the tadka, I sometimes stir in cooked spinach, cooked fresh or frozen Methi (fenugreek leaves). On occasion I’ll also stir in a little coconut cream for a richer, creamier version.
- Whole spices - You can add different whole spices to the tadka too; try mixing in a little fennel seeds, mustard seeds, a small cinnamon stick, cardamom pods, black peppercorns, nigella seeds and more.
Serving and storing suggestions
Shahi daal is a versatile dish to store it holds well in the fridge and freezer, so you can make in advance and gently reheat when ready to go.
- Fridge - The daal will stay fresh for up to a week in airtight containers.
- Freezer - freeze in single portions for 3+ months. When it comes to reheating either cook from frozen in the microwave until piping hot. You may like to add a few tablespoons of water to avoid it drying out too much. Alternatively, you can defrost and reheat in a pan until piping hot.
Ready to get cooking?
I need absolutely no persuasion to cook this splendid little Indian Daal.
I ALWAYS have a portion or five random portions in my freezer so I'm guaranteed a ready made accompaniment should I need one, or a lighter filling lunch over rice or breads without any effort!
Once you make your own dal at home, especially with a fresh and fragrant tadka, you'll never go back to store-bought or take out. You heard it here first! Hope you enjoy!
Any Questions? (FAQ)
Have a question about Shahi Daal? Let me know in the comments.
Where is shahi daal from?
Northern India and Pakistan both feature versions of Shahi Daal. The dish originates in Persia (Iran), so it makes sense that the Indian version is so popular in the region.
What does Shahi mean?
It translates as 'of a king' so Shahi Daal can translate as Daal of the King or similar. It's sometimes also called Sultani Daal (The Sultan's Daal).
Is Shahi Daal Healthy?
Shahi Daal is an excellent choice if you want to fill up without the calories. at around 350 calories a portion it's low on fat but high in Fibre, potassium, magnesium and copper. There's also folate, fibre, and vitamin B6 in there too.
More Lentil recipes
If you liked this recipe for Shahi Daal, you'll be sure to enjoy more of my favourite lentil recipes from around the World.
Ingredients
For the spice powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp fenugreek seeds
- 1 tsp mustard seeds
- 5 black peppercorns
- 1 tsp chilli powder
- ½ tsp turmeric powder
For the daal
- 1½ cups moong daal (or urad, massor or toor daal - dried)
- 5 cups water
For the tadka
- 2 tbsp ghee (or vegetable oil)
- 10 curry leaves (fresh)
- 1 tsp cumin seeds
- ½ cup onion (finely diced)
- 2 garlic cloves (minced)
- 1 tsp ginger (minced)
- 1 tomato (diced)
- 2 small hot chillies (finely sliced)
- 2 tbsp cilantro (coriander)(chopped)
- 1 lime (cut into wedges)
Instructions
Making the spice powder
- Add the cumin seeds, coriander seeds, fenugreek seeds, mustard seeds and peppercorns to a dry frying pan - toast for 1-2 minutes until they start to dance around the pan. Remove and add to a pestle & mortar or spice grinder and grind to a powder. Stir in the chilli powder, turmeric and salt and set aside.
Cooking the daal
- Add the daal and spice powder to a pan and cover with the water. Bring to a boil, reduce the heat and cook gently (covered) for 30 minutes (stirring regularly) until the daal is tender and smooth. Remove from the heat.
- NOTE: Different daal absorb water differently, so you may need to adjust your water accordingly. My recipe follows a 1:4 ratio, but you may need to either add a little more water or reduce for a while to get the right consistency. You want a thickish, creamy consistency (like a loose porridge) when cooked. If the daal is too thick, add more water and if it's too thin, reduce until thicker. Towards the end of cooking it may stick to the bottom of the pan so keep a keen eye on it.
Making the tadka
- Heat the ghee in a pan until hot then add the curry leaves and cumin seeds, quickly followed by the garlic and ginger. Sizzle briefly before adding the onion and cook for 1-2 minutes.
- Add the tomato and sliced chillies and stir-fry for 30 seconds. Remove from the heat and tip all the contents into the daal and stir well. Sprinkle over the cilantro and serve with lime wedges.
- Serve hot over rice with lime wedges, accompanied by Indian breads or alongside other Indian dishes as part of a larger feast.
Notes
- Changing Dal - changing the daal type is fine - Masoor, Urad, Toor and Moong all work well.
- Mixing up your own tadka - For the tadka, I sometimes stir in cooked spinach, cooked fresh or frozen Methi (fenugreek leaves). On occasion I’ll also stir in a little coconut cream for a richer, creamier version.
- Whole spices - You can add different whole spices to the tadka too; try mixing in a little fennel seeds, mustard seeds, a small cinnamon stick, cardamom pods, black peppercorns, nigella seeds and more.
- Fridge - The dal will stay fresh for up to a week in airtight containers.
- Freezer - freeze in single portions for 3+ months. When it comes to reheating either cook from frozen in the microwave until piping hot. You may like to add a few tablespoons of water to avoid it drying out too much. Alternatively, you can defrost and reheat in a pan until piping hot.
Nutrition
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