Today I am going to share with you a recipe that I (or more precisely my Mother-in-law) recently discovered through random Facebook videos.
This dish is not only for all Daal lovers there but also for those who are not fond of pulses. I have recently tried this recipe and trust me everyone loved it and I’ve made it twice in a week, lol. Also, this dish comprises of 4 types of pulses, so it is equally nutritious too.
You can also try my other recipes:
Restaurant Style Shahi Daal
- Masoor lentil : 1/2 cup
- Moong lentil : 1/2 cup
- Maash lentil : 1/2 cup
- Channa lentil : 1/2 cup
- Onion (thinly sliced) : 1 (medium)
- Ghee : 1/4 cup
- Tomatoes (finely chopped) : 2 (medium)
- Knorr chicken cubes : 2
- Red chilli powder : 1/2 teaspoon
- Salt : according to your taste
- Turmeric powder : 1 teaspoon
- Coriander seeds (freshly ground) : 1 tablespoon
- Butter : 1 tablespoon
- Coriander leaves : 1/ 2 cup
- Water : 1 liter
Ingredients for Tempering / tarka
- Ghee : 1/4 cup
- Garlic paste : 1 tablespoon
- Cumin seeds : 1 tablespoon
- Red chilli flakes : 1 teaspoon
- Red button chillies : 4-5
- Green chillies : 4-5
- Wash all lentils with water and soak them together in a bowl for 30 minutes.
- In a wok, heat ghee and add thinly sliced onion. Saute onion well until golden brown in color.
- When onion turn golden brown, add tomatoes and mix well.
- Add in the red chilli powder, salt, turmeric powder and coriander seeds. Cover and cook the tomatoes until they are soft. You can add a little water if required.
- Now add water. When water starts boiling add 2 chicken cubes. Mix well and add the soaked lentils. Cover the lid.
- Let the lentils cook for 50 minutes. When all lentils are cooked and nicely combined, lower the flame and prepare the tempering (tarka).
- For tempering, in a non-stick pan heat ghee. Add garlic paste and saute for a minute. Then add cumin seeds, followed by red button chillies and green chillies. Keep stirring for a couple of seconds and at the end add red chilli flakes.
- Pour the prepared tempering (tarka) over the lentils, you have cooked. Mix really well and add coriander leaves.
- At the end, add butter and turn of the flame.
- Your restaurant style Shahi Daal is ready. Serve hot with chapati, fresh salad and achaar.
- Add little salt in the start as chicken cubes already have salt in them.
- Keep stirring the spoon while frying onions, in order to avoid them from burning.
- If you feel that lentils are not well cooked after 50 minutes, add boiling water and let it cook for some more time.
Watch the step by step video of this recipe here https://youtu.be/dqyZ3IEPjsM