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.