Shahjahani Dal Mughlai Chickpeas Stew Cookilicious

I have Shahi Tendli, Shahi Korma, and Sultani Dal recipes on the blog that’s influenced by this cuisine. 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.

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

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.

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.