Category: Dal
Rating: 3.57
Servings: 6


2 cup pigeon peas, soaked for 20 - minute; s in cold water
1 1/2 quart water
1 teaspoon turmeric
1 cinnamon stick
1/2 teaspoon black peppercorns
3 bay leaves
6 green cardamoms
6 cloves
1 salt
1/4 cup ghee
1 medium onion, sliced finely
1 1 1/2 piece ginger, chopped
4 garlic cloves
2 fresh green chilies, chopped
1 large tomato, chopped

Directions: How to Cook Shahi Dal

Wash pigeon peas & boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves & salt for 20 minutes till the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger & chilies till the onion is browned. Remove & stir into the cooked pigeon peas. Add tomato, cover & simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice.

Rani, "Feast of India"

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Related recipes:
Tarka Dal
Green Chilli Dhal
Lakhnawi Khatti Dal (Lucknow Sour Lentils)
Masur Dal (Lentils)
Masala Dal

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