Shahjahani Dal | Royal Chickpeas Stew

a small kadhai filled with Shahjahani Dal and a spoon in it

Shahjahani Dal | Royal Chickpeas Stew

Shahjahani Dal is a unique recipe made with mashed chickpeas, coconut milk and Indian spices. This is one chickpea stew fit for the king. A rich and creamy dal recipe that is royal in every way. An ancient Indian vegetarian stew that is lip smacking and hearty!

Course Main Course, Soup

Cuisine Indian, Mughlai

Prep Time 10

Cook Time 15

Servings people

Calories 321.32kcal

Author Priya Lakshminarayan

Equipment

Instant Pot

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.

Notes

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.

Nutrition