Shahi Dal, as the name advocates, is an aromatic, and rich Mughlai style urad dal recipe with a delicious creaminess.
Estimated reading time: 1 minute
- How to Make Shahi Dal
- Urad Dal Recipe FAQs
- Shahi Urad Dal Recipe
If you are fond of rich Mughlai dishes, then bookmark this urad dal recipe!
Shahi Urad Dal is a rich, creamy Indian dal made with split black lentils characterized by the use of dry fruits, caramelized onion, and ghee. It is a kind of dal recipe that is befitting for the royal dinner parties or the special occasion in the family.
How to Make Shahi Dal
Soaking Dal
- Rinse lentil 2 – 3 times or till water runs clear.
- Soak split urad overnight or atleast 5 hours in clean water.
- Scrub soaked lentil between fingers to remove the dark outer husk from the dal. The same dal can be used to make pahadi bada , chainsa , or khichdi .
Pressure Cook
- Add clean dal to pressure cooker along with tomato, ginger, garlic, green chilli, whole spices , turmeric, red chilli powder, asafoetida, salt and water. Mix well to combine.
- Pressure cook for 3 whistles over low heat or till urad dal gets cooked.
- Allow the steam of pressure cooker to escape naturally before opening the lid.
- Use the back of a spoon to mash the dal for that thick, saucy consistency.
Preparing Tempering (Tadka):
- Heat ghee in a deep pan and add the sliced almonds. Fry them till light golden. Transfer to a plate and set aside.
- Add the onions, and sauté on a medium flame till onion turns light brown. Towards the end add cumin seeds and garam masala powder.
Garnish and Serve:
- Heat urad dal right before serving. Once hot, transfer it to a serving bowl.
- Pour the sizzling hot tadka of camaelized onion over the dal along with fried almonds and chopped coriander leaves.
Serve Shahi Urad Dal with naan , lachha paratha, or jeera rice for an indulgent Indian style dinner with side dishes like kachumber salad or mint raita .
This Shahi Urad Dal Recipe can be easily transformed into a vegan deliciousness. All you need to substitute two ingredients in the recipe: Ghee: Use either coconut oil, vegan butter or vegetable cooking oil. Milk: Use almond milk or cashew milk
Whole urad dal or the sabut urad is also known as black urad dal. The husk is attached to the grain and this is the dal used for making famous Dal Makhani . The split urad or the chilka urad is black and white. It has a removable husk attached to the grain. After soaking the lentil this husk is easily removable. The white urad or the dhuli urad is pale white and has no husk attached to the grain.
Whole urad dal or the split urad dal needs to be soaked for at least 4 – 5 hours in water. Urad dal takes a longer time to get cooked even in a pressure cooker. Hence, soaking helps in reducing the cooking time. In the case of split urad dal, soaking softens the husk, and it can be easily removed by gently rubbing the grains in between fingers.
More Indian Dal Recipes
- Dal Makhani
- Panchmel Dal
- Arhar Dal Fry
- Palak Chana Dal
- Everyday Masoor Dal
- Punjabi Sookhi Urad Dal
- Moradabadi Moong Dal
Ingredients
Ingredients For Cooking Dal:
- ▢ 1 Cup chilka urad dal (split black lentils)
- ▢ 1 medium size tomato, finely chopped
- ▢ 1 inch ginger, chopped
- ▢ 2 cloves garlic, chopped
- ▢ 1 green chilli, fine chopped
- ▢ 2 cloves (laung)
- ▢ 2 green cardamom (hari elaichi)
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoom turmeric powder
- ▢ 1 teaspoon salt or to taste
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 3 Cup water
Ingredients For Tempering (tadka):
- ▢ 2 tablespoon ghee (clarified butter)
- ▢ 1 teaspoon jeera (cumin seeds)
- ▢ 1 large size onion, thinly sliced
- ▢ 1 tablespoon sliced almonds (badam)
- ▢ ½ teaspoon Garam Masala ( see recipe here )
Instructions
How To Cook Urad Dal:
- To make Shahi Dal, first clean, wash and soak the urad dal in enough water for 5 hours or overnight.
- Next morning you will notice the black husk of dal starts leaving the white skin underneath. Rub the dal in small batches in between your palms to remove the black peel. Rinse again and you will end up with majorly white skinned dal with few black peel here and there.
- Combine the dal, cardamom pods, cloves, chopped tomato, ginger, garlic, green chilli, salt, red chilli powder, turmeric powder, asafoetida, and water in a pressure cooker. Mix well to combine.
- Pressure cook for 4 whistles over low heat or till urad dal gets cooked. Allow the steam of pressure cooker to escape naturally before opening the lid. Gently whisk the dal with the spoon to thicken it. It should have a thick, creamy consistency.
Tempering (Tadka)
- Heat ghee in a deep pan and add the sliced almonds. Fry them till light golden. Transfer to a plate and set aside.
- Add the onions, and fry on a medium flame till onion turns light brown. Towards the end add cumin seeds and garam masala. Cook for few seconds. Turn off the heat.
- Heat dal before serving. Taste and if required add more salt or spices. Pour the sizzling tadka over dal.
- Garnish Shahi Urad Dal with fresh coriander leaves.
- Serve Shahi Urad Dal warm with jeera rice or chapati.
Recipe Notes:
- You can make this dal in an electric pressure cooker, multi-pot, or instant pot . In electric pressure cooker, it takes 15 minutes to cook fully.
- If after pressure cooking, the dal seems too thick, add more water/full fat milk/cooking cream to get the desired consistency and creaminess.
- Urad dal or the split urad dal needs to be soaked for at least 4 – 5 hours in water. This reduces the cooking time.
Nutrition
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Shahi Urad Dal Recipe
Equipment
- Pressure Cooker
- Tadka Pan
Ingredients
Ingredients For Cooking Dal:
- 1 Cup chilka urad dal (split black lentils)
- 1 medium size tomato, finely chopped
- 1 inch ginger, chopped
- 2 cloves garlic, chopped
- 1 green chilli, fine chopped
- 2 cloves (laung)
- 2 green cardamom (hari elaichi)
- 1 teaspoon red chili powder
- 1 teaspoom turmeric powder
- 1 teaspoon salt or to taste
- ¼ teaspoon hing (asafoetida)
- 3 Cup water
Ingredients For Tempering (tadka):
- 2 tablespoon ghee (clarified butter)
- 1 teaspoon jeera (cumin seeds)
- 1 large size onion, thinly sliced
- 1 tablespoon sliced almonds (badam)
- ½ teaspoon Garam Masala ( see recipe here )
Instructions
How To Cook Urad Dal:
- To make Shahi Dal, first clean, wash and soak the urad dal in enough water for 5 hours or overnight.
- Next morning you will notice the black husk of dal starts leaving the white skin underneath. Rub the dal in small batches in between your palms to remove the black peel. Rinse again and you will end up with majorly white skinned dal with few black peel here and there.
- Combine the dal, cardamom pods, cloves, chopped tomato, ginger, garlic, green chilli, salt, red chilli powder, turmeric powder, asafoetida, and water in a pressure cooker. Mix well to combine.
- Pressure cook for 4 whistles over low heat or till urad dal gets cooked. Allow the steam of pressure cooker to escape naturally before opening the lid. Gently whisk the dal with the spoon to thicken it. It should have a thick, creamy consistency.
Tempering (Tadka)
- Heat ghee in a deep pan and add the sliced almonds. Fry them till light golden. Transfer to a plate and set aside.
- Add the onions, and fry on a medium flame till onion turns light brown. Towards the end add cumin seeds and garam masala. Cook for few seconds. Turn off the heat.
- Heat dal before serving. Taste and if required add more salt or spices. Pour the sizzling tadka over dal.
- Garnish Shahi Urad Dal with fresh coriander leaves.
- Serve Shahi Urad Dal warm with jeera rice or chapati.
Notes
- You can make this dal in an electric pressure cooker, multi-pot, or instant pot . In electric pressure cooker, it takes 15 minutes to cook fully.
- If after pressure cooking, the dal seems too thick, add more water/full fat milk/cooking cream to get the desired consistency and creaminess.
- Urad dal or the split urad dal needs to be soaked for at least 4 – 5 hours in water. This reduces the cooking time.
Nutrition
This Corn Salsa is everything I love – sweet, savoury, spicy, crunchy, and fresh. It’s gratifying with nachos or inside the tacos. Be sure to watch the video!
Estimated reading time: 3 minutes
- How To Cook Sweet Corn
- Watch Corn Salsa Video
- Serving Suggestion
- Corn Salsa Recipe
This is a perfect, fuss-free salsa recipe for backyard bbq, potluck , or party. No need to spend hours in the kitchen. Leftover corn salsa makes an excellent, fulfilling lunchbox snack for kids and adults. It is vegan, gluten, soy and nut free.
Who would not like to bookmark such a life-saving salsa recipe?
Anything with plenty of corn kernels in it is my favourite.
I love the sweetness of corn kernels. So I never miss a chance to sneak them into a few of my favourite dishes:
- Corn Chaat
- Crispy Corn
- Sweet Corn Soup
- Corn Paneer Cutlet
- Corn Cheese Muffin
- Cream of Corn Soup
- Creamy Chilli Corn Dip
How To Cook Sweet Corn
Grilling Method: If you are in a grilling mood, use corn on the cob for this salsa recipe. Grill the whole corn on the cob, remove the charred corn kernels and use them to make the salsa. Ohh, man, they taste super smokey and delicious in the salsa.
Boiling Method: You can boil corn kernels in salted water for 5 – 10 minutes. The moment they are al-dente, transfer to a colander or sieve. Allow corn to cool completely before using it in salsa.
Frozen/Tinned Corn: If you plan to use frozen or tinned corn kernels no need to cook them. Rinse nicely with water to remove starch and preserve juices. Then allow them to sit on a metal colander for 5 – 10 to drain the water completely.
Watch Corn Salsa Video
Serving Suggestion
Serve corn salsa with chips or crackers. It can be layered on loaded nachos or stuffed inside tacos and quesadillas. Salsa is a great side dish for a BBQ main course or a burrito bowl .
More Side Recipes
- Fresh Tomato Salsa
- Spicy Mango Dip
- Avocado Hummus
- Mango Salsa
Ingredients
- ▢ 2 Cup corn kernels (fresh)
- ▢ ½ Cup finely chopped onion
- ▢ ½ Cup finely chopped cucumber
- ▢ ½ Cup finely chopped red bell pepper or tomato
- ▢ 1 green chili (deseeded and chopped)
- ▢ Salt to taste
- ▢ Juice of one lemon
- ▢ ½ teaspoon red chili flakes
- ▢ ¼ Cup finely chopped coriander
- ▢ ¼ Cup extra virgin olive oil
Instructions
Prep Work:
- If you are using fresh and raw corn kernels boil them for 3 – 5 minutes in the salted water.
- Strain in a colander and allow to cool down completely at room temperature.
- Chop all the vegetables and herbs for the salsa. Set aside.
Prepare Salsa:
- In a mixing bowl combine the corn kernels, and vegetables.
- Add lemon juice, salt, red chili flakes, olive oil, and fresh coriander. Mix nicely, taste and adjust the seasoning accordingly.
- Keep salsa in the fridge for at least 30 minutes before serving for the flavors to develop.
- Serve Corn Salsa with nachos or as a BBQ side-dish.
Recipe Notes:
- You can either grill or boil corn kernels for this salsa recipe.
- If you are planning to use frozen or tinned corn kernels for this salsa recipe then no need to cook them. Rinse nicely with water to get rid of starch and preserving juices.
- Adjust the number of chilies according to personal taste preference.
- If stored in the refrigerator in an airtight container or mason jar, salsa lasts for a week. At room temperature, it is best to consume any salsa within 2 – 3 hours, especially during the summer season.
- Vegetables: The best part of this salsa recipe is you can add any vegetables of your choice to make it more colourful and tasty. From finely chopped avocado, bell pepper, and tomato (deseeded) to jalapeños, feel free to add vegetables of your liking to the salsa. Keep in mind that vegetables with a crunch are a great fit for this summer salsa.
Nutrition
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