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शाही दाल तड़का | Shahi Dal Tadka Recipe
Enjoy rich and flavourful Shahi Dal Tadka made with Toor Dal, Green Moong Dal, aromatic spices and a delicious nutty tadka. Perfect with rice or roti.
30-35 minutes
2-4
Ingredients
For Cooking Dal
- 2-3 heaped tbsp Ghee, घी
- 1 tsp Cumin seeds, जीरा
- 4-5 no. Fenugreek seeds, मेथी दाना
- 1 ½ cups Toor Dal (washed), तूर दाल
- 2 cups Green Moong Dal (washed), हरी मूंग दाल
- 3 no. Garlic cloves (crushed), लहसुन
- Salt to taste, नमक स्वादअनुसार
- A pinch of Asafoetida, हींग
- ½ tsp Turmeric powder, हल्दी पाउडर
- Water as required, पानी
For Paste
- 10-12 no. Garlic cloves, लहसुन
- 2 inch Ginger (peeled & roughly sliced), अदरक
- 2 tbsp Tender Coriander stems (roughly chopped), धनिया के डंठल
- 2 tbsp Mustard oil, सरसों का तेल
- 2-3 no. Green chillies (less spicy & roughly chopped), हरी मिर्च
- 1 heaped tbsp Coriander seeds, धनिये के बीज
- 2 no. Cloves, लौंग
- 1 no. Few Black Cardamom seeds, बड़ी इलायची के दाने
- 1 tsp Cumin seeds, जीरा
- 2 tsp Black Peppercorns, काली मिर्च के दाने
- 1-2 tbsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
For Curd Mixture
- 1 cup Curd (beaten), दही
- Prepared paste, तैयार किया हुआ पेस्ट
For Punjabi Style Dal Tadka
- 2-3 heaped tbsp Ghee, घी
- Prepared Curd Mixture, तैयार किया हुआ दही का मिश्रण
- 1 cup Water, पानी
- Cooked Dal, पकी हुई दाल
- 1-2 cups Hot water, गर्म पानी
- Salt to taste, नमक स्वादअनुसार
- ¼ cup Ghee, घी
- Prepared Tadka, तैयार किया हुआ तड़का
For Frying Chillies
- 2-3 tbsp Oil, तेल
- 4-5 no. Dry Kashmiri Red Chillies, सूखी कश्मीरी लाल मिर्च
For Tadka
- Remaining excess oil, बचा हुआ तेल
- 1 tsp Cumin seeds, जीरा
- 2 medium Onions (chopped), प्याज
- A pinch of Asafoetida, हींग
- Salt to taste, नमक स्वादअनुसार
- 2 tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
- 7-8 no. each Almonds & Cashew Nuts (chopped), बादाम और काजू
- 7-8 no. Raisins (chopped), किशमिश
- Little Water, पानी
For Garnish
- Prepared tadka, तैयार किया हुआ तड़का
- Fried Chillies, तली हुई मिर्च
- Coriander sprig, धनिया पत्ता
Process
For Cooking Dal
- In a pressure cooker, add ghee, once it is hot, add cumin seeds, and fenugreek seeds let them splutter well.
- Add toor dal, green moong dal, garlic cloves, salt to taste, a pinch of asafoetida, turmeric powder and water. Mix well.
- Cover it with the lid and cook for 3-4 whistles or until dal is cooked.
- Keep it aside for further use.
For Paste
- In a bowl, add garlic cloves, ginger, tender coriander stem, mustard oil, green chillies, coriander seeds.
- Add cloves, black cardamom seeds, cumin seeds, black peppercorns, degi red chilli powder.
- Transfer the mixture into a mixer grinder jar and grind it into the smooth fine paste.
For Curd Mixture
- In a bowl, add curd and prepared paste. Mix well.
- Keep it aside for further use.
For Frying Chillies
- In a pan, add oil, once it’s hot, add dry kashmiri red chillies and fry them until their texture is on it.
- Transfer it into the absorbent sheet and keep it aside for further use.
For Tadka
- In a pan, add remaining excess oil, once it’s hot, add cumin seeds, onions, a pinch of asafoetida, salt to taste and saute for 2-3 minutes.
- Add degi red chilli powder, almonds, cashewnuts, raisins and cook for a minute.
- Add little water and give it a quick boil.
- Turn off the flames and keep it aside for further use.
For Punjabi Style Dal tadka
- In a handi, add ghee, once it is hot, add prepared curd mixture and cook until the masala is cooked or oil separates from the masala.
- Add water, cooked dal, hot water, salt to taste, ghee and let it simmer for 12-15 minutes.
- Finish it with prepared tadka, give it a good mix and give it a quick boil.
- Transfer it into the serving bowl or dish and garnish it with prepared tadka, fried chillies and coriander sprig.
- Serve hot with roti and steam rice.
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