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Recipes >> Daal, Lentils, Beans, Lobia Recipes > Shahjahani Dhal

Shahjahani Dhal

Shahjahani Dhal
Prep Time
20 Mins
Cook Time

35 Mins
Serves

4
Set the dhal or peas to boil, when parboiled, take off the heat. Heat the ghee in a saucepan and when it has begun to smoke, fry the garam masala (cardamoms, cloves, cinnamon) for 1/2 minute.
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Source:  KhanaPakana.com
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Ingredients

  • Split peas 1 or gram dhal 1 lb
  • Ghee 3 tbsp
  • Cardamoms 4
  • Cloves 6
  • Cinnamon 1-inch sticks 2
  • Onions medium 2
  • Coconut 1
  • Cream 2 1/2 pint
  • Green chilies 4
  • Salt and sugar to taste
  • 1- Split peas are dried green peas sold as a variety of dhal
  • 2- kheer prepared rice pudding, is often added instead of cream.

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Cooking Directions

  1. Set the dhal or peas to boil, when parboiled, take off the heat.

  2. Heat the ghee in a saucepan and when it has begun to smoke, fry the garam masala (cardamoms, cloves, cinnamon) for 1/2 minute.

  3. Add the thinly sliced onions and fry to a golden brown.

  4. Add the dhal, cover and cook for about 10 minutes.

  5. Meanwhile, grate half the coconut and extract the milk by boiling in a little water.

  6. Strain this milk and mix with the dhal.

  7. When the coconut milk has almost evaporated add the cream, sugar and salt.

  8. Chop the other half of the coconut into small cubes, fry slightly and add to the dhal.

  9. Put in the sliced green chilies and keep stirring till the dhal has a dry, thickish consistency. Serve hot.

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