Shahi Daal



  • Masoor daal (Red lentil) – 1 cup
  • Moong daal (Yellow lentil) – 1/2 cup
  • Pissi laal mirchen (Red chilli powder) – 1.5 tsp
  • Namak (Salt) – 1 tsp
  • Haldi (Turmeric powder) – 1/4 tsp
  • Korma masala – 1 tsp
  • Methi dana (Fenugreek seeds) – 2_3 pinch
  • Tamater (Tomatoes) – 2_3 medium
  • Lehsan (Garlic) paste – 1 tsp
  • Garm masala (Whole spices powder) -1/4 tsp
  • Sabz dhaniya (Green coriander) – for garnish
  • Sabz mirchen (Green chillies) – for garnish


Step 1: Add 1/4 cup of Oil and Methi dana (Fenugreek seeds) to a pan and cook for 15 seconds.

Step 2: Add Tamater (Tomatoes) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), and Lehsan (Garlic) paste. Cook at medium to low flame till masala is ready.

Step 3: Add Masoor daal (Red lentil) and Moong daal (Yellow lentil) and add water according to your requirements (approximately 1.5 – 2 glasses).

Step 4: Mix, cover, and cook on low flame till daal is tender.

Step 5: Add Sabz dhaniya (Green coriander), Sabz mirchen (Green chillies) and Korma masala and mix.



  • Piyaz (Onion) – 1 small
  • Zeera (Cumin seeds) – 1 tsp
  • Pissi laal mirchen (Red chilli powder) – 1/4 tsp
  • Oil – 1/2 cup


Step 6: Add 1/2 cup of Oil and Piyaz (Onion) to a frying pan and fry at medium to low flame. Stir continuously to give an even colour (golden).

Step 7: Add Zeera (Cumin seeds) and mix. Add Pissi laal mirchen (Red chilli powder), stir, and pour on the daal immediately.

Wolla!! Delicious Shahi Daal is ready for you to enjoy. Eat with chopri roti to further enhance the flavor.