Shahi Daal Recipe | Masala Mornings | Shireen Anwar | Desi Food

Boil both the lentils together in 1 cup water till tender but not mushy.

Heat ¼ cup oil in a handi, add crushed ginger garlic, chopped green chilies, and chopped tomato, fry well.

Add all the dry spices and cream, mix well.

Add boiled lentils with 2 ounce butter.

For temper, heat ¼ cup pure clarified butter in a fry pan, add ginger and garlic sliced, and cook until golden.

Pour the temper on top of the daal with cubes of butter and serve garnished with chopped coriander and green chilies.

Equipment Needed

Spice Level:

Dietary