Shahjahani Dal is a unique recipe from the Mughlai cuisine. This delicious Indian vegan curry/stew is made with chickpeas and coconut milk. It's indulgent and comforting! You can make it in the Instant pot or stovetop in 30 minutes.
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From the Indian Royal Kitchens
In Indian cuisine, if any dish has the word 'Shahi' (means royal) in it that means it comes from the royal kitchens. More specifically, it means that it hails from the Mughlai (Indo-Persian) cuisine. The tastes of the Mughlai cuisine ranges from extremely being mild to spicy.
The dishes in this cuisine are aromatic, rich, and indulgent because of all the dry fruits (cashews, almonds), spices, and cream that are used.
I have Shahi Tendli, Shahi Korma, and Sultani Dal recipes on the blog that's influenced by this cuisine.
Popular vegan pantry staple
In case you were wondering what that is, it's Chickpeas! They are one of the must-have pantry ingredients if you are a vegetarian or a vegan!
Get them raw or canned, you will need them for sure! I love how easy and versatile they are to cook with. Plus they are also very nutritious and delicious! Win-Win!
I have a couple of Indian chickpea curry recipes on the blog since I enjoy cooking with them and this recipe with coconut milk is one of my favorites.
Why make this
This is a very unique recipe coming from the Mughlai kitchens of India. If you are in the mood to try something indulgent, then this vegan stew recipe is for you.
- A different way of cooking chickpeas
- Is vegan and gluten-free
- Can be made in the Instant pot and on the stovetop
- Unique flavor and aroma
- Can be served as Dal or as a curry
- Chickpeas and coconut milk make a great combo
- An indulgent Mughlai dish that's loved by all
Ingredients needed 🧾
This vegan Mughlai stew recipe relies on a variety of spices that are easily available in an Indian pantry.
Chickpeas - I prefer to use canned chickpeas for this recipe. It saves on cooking time.
However, you can also use raw chickpeas and soak them overnight. Then you can pressure cook it till it's overcooked. Basically, it should mash easily.
Coconut milk - Use full-fat canned coconut milk to make this Shahjahani dal recipe. This chickpea curry gets its luscious flavor due to the coconut milk.
Avoid the carton ones as they are thinned down coconut milk. You can also use coconut cream.
Ginger, garlic, cilantro, and onions are basic to making any Indian-inspired gravy. They add lots of aroma and flavor to this Indian chickpea curry.
Spices - Bay leaf, cloves, cinnamon, cardamom powder, coriander powder, turmeric powder, chilly powder, garam masala, and cumin powder are the basic spices you will need.
Kalonji or onion seeds and shah jeera are nice-to-add spices as they give this dish its unique flavor. You can skip adding them or use regular cumin seeds instead of shah jeera.
How to make it 🔪
Instant Pot Method
- Turn on the Instant Pot on saute mode and add oil or vegan ghee. Fry bay leaf, cinnamon stick, cloves, kalonji and shah jeera for 10 seconds once the oil is hot.
- Add chopped onions, garlic and ginger and saute till the onions turn translucent.
- Then add all the spices - turmeric, chilly powder, coriander powder, cumin powder, and cardamom powder. Fry for another 15 seconds.
- Add drained and rinsed canned chickpeas. Mix.
- Then add water or vegetable stock along with salt. Turn off the saute mode, close with a lid and ensure the valve is in sealing position.
- Cook in manual/pressure mode for 10 minutes. Release pressure naturally. Open the lid and lightly mash the chickpeas with a masher.
- Add coconut milk and mix it all together. Cook for a minute on saute mode.
- Next, add the garam masala and chopped cilantro.
- Mix and cook for another minute. Then turn off the Instant Pot. Before serving, garnish with chopped onions.
Stovetop Method
- You can either use canned chickpeas or cook the raw chickpeas and keep it handy. If cooking raw chickpeas, the trick here is to over-cook them a bit. Then, using a hand blender, mash them lightly.
- Heat oil or vegan ghee in a pan and fry cumin seeds and kalonji or nigella seeds for 30 seconds. Then add minced garlic, ginger along with chopped onions. Fry till the onions turn translucent and the garlic releases a nice aroma.
- Then add dry spices like turmeric powder, coriander cumin powder, garam masala, paprika and continue to fry the masala for a minute.
- Then add bay leaf, cinnamon stick, peppercorns and cardamon powder. Fry for another 30 seconds.
- Then add the mashed chickpeas mixture to the pan along with salt. Mix and bring to a boil.
- Lastly, add coconut milk. Mix well and cook in simmer till it comes to a boil. Garnish with chopped cilantro and chopped onions.
Serving Suggestions 🍽
If you want, you can also add another tadka to vegan stew by frying some onions with chilly powder and green chilies.
Serve Shahjahani dal with any Indian flatbread like roti, naan, chapati, or any bread. It also pairs very well with steamed rice.
This Mughlai Indian chickpea curry flavored with coconut milk is loaded with rich flavors. Serve them for weekend brunches, get-togethers, potlucks, etc.
Top recipe tips 💭
If you don't have shah jeera, use cumin seeds instead. you can also skip adding them. Kalonji can also be skipped if unavailable to you.
You can also add a cardamom pod if you don't have it in powdered form.
Recipe FAQs 📖
When using canned chickpeas, always drain off the excess liquid in them. You can choose to preserve that liquid. It's called aquafaba and can be used as an egg substitute in many baking recipes.
After draining, rinse the chickpeas for a minute or two under running water. Then it's ready to use.
If you plan to use raw chickpeas, here's what you need to do. Soak them overnight. Drain the water in the morning.
Follow the instant pot recipe method mentioned above to cook them. Increase the cooking time to 30 minutes.
If you plan to make Shahjahani dal on the stovetop, then cook the chickpeas separately and use them.
You can use coconut cream or even cashew cream. If you are not vegan, then use regular fresh or heavy cream.
This vegan chickpea stew can be made ahead of time and stored in the fridge. It stays well for 3-4 days. You can also freeze it.
If freezing, don't add the coconut milk. Whenever you want to eat it, thaw the Shahjahani dal and transfer it to a pot.
Add coconut milk followed by garam masala and cilantro. Cook it for 4-5 minutes and then serve.
More chickpea curry recipes
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Recipe 📖
Shahjahani Dal | Royal Chickpeas Stew
Equipment
Ingredients
- 1 tablespoon oil
- 30 oz canned chickpeas
- 1 tsp turmeric powder
- 1 teaspoon shah jeera
- 1 tablespoon kalonji/nigella seeds
- 1 tablespoon minced ginger
- 2 tablespoon minced garlic
- 2 onions chopped
- 1 teaspoon turmeric powder
- 2 teaspoon coriander cumin powder
- 2 teaspoon garam masala
- 1 teaspoon paprika
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cloves
- 3-4 peppercorns
- ¼ teaspoon cardamon powder
- 1 can coconut milk
- 2-3 tablespoon fresh cream
- Cilantro for garnish
Instructions
Instant Pot Method
- Turn on the Instant Pot on saute mode and add oil or vegan ghee. Fry bay leaf, cinnamon stick, cloves, kalonji and shah jeera for 10 seconds once the oil is hot.
- Add chopped onions, garlic and ginger and saute till the onions turn translucent.
- Then add all the spices - turmeric, chilly powder, coriander powder, cumin powder, and cardamom powder. Fry for another 15 seconds.
- Add drained and rinsed canned chickpeas. Mix.Then add water or vegetable stock along with salt.
- Turn off the saute mode, close with a lid and ensure the valve is in sealing position.Cook in manual/pressure mode for 10 minutes. Release pressure naturally.
- Open the lid and lightly mash the chickpeas with a masher. Add coconut milk and mix it all together. Cook for a minute on saute mode.
- Next, add the garam masala and chopped cilantro. Mix and cook for another minute.
- Then turn off the Instant Pot. Before serving, garnish with chopped onions.
Stovetop Method
- You can either use canned chickpeas or cook the raw chickpeas and keep it handy. If cooking raw chickpeas, the trick here is to over-cook them a bit. Then, using a hand blender, mash them lightly.
- Heat oil or vegan ghee in a pan and fry cumin seeds and kalonji or nigella seeds for 30 seconds.
- Then add minced garlic, ginger along with chopped onions. Fry till the onions turn translucent and the garlic releases a nice aroma.
- Then add dry spices like turmeric powder, coriander cumin powder, garam masala, paprika and continue to fry the masala for a minute.
- Then add bay leaf, cinnamon stick, peppercorns and cardamon powder. Fry for another 30 seconds.
- Then add the mashed chickpeas mixture to the pan along with salt. Mix and bring to a boil.
- Lastly, add coconut milk. Mix well and cook in simmer till it comes to a boil. Garnish with chopped cilantro and chopped onions.
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Michelle Mead says
You mention cloves in the method but not the ingredients, how much cloves are used? Also how much water? And when do you add the peppercorns? Thank you!
Priya says
Thanks for pointing that out. I had missed adding that. Updated the recipe now. Add the cloves along with the peppercorns. Add 4-5 cups of water. Hope this helps. Thank you.
Tam Lee says
You mention cloves in the method but not the ingredients, how much cloves are used? Also how much water? And when do you add the peppercorns? Thank you!
Poonam kukreja says
What that masala that u have sprinkled on top of dal
Priya says
Roasted cumin powder, you can also sprinkle garam masala.