Cashew Dal Recipe

Name: Cashew Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup roasted cashews (preferably unsalted); 2 cups milk; 2 cups Urad Dal, without skins (black gram); 1 cup masoor dal (red lentils); 1/2 cinnamon stick; 5 green cardamom pods; 3 whole cloves; 2 mace, 'leaves'; 2 large red onions, peeled and chopped finely; 1 tablespoon fresh ginger, peeled and chopped finely; 5 small green chilies, chopped finely; 1 large tomatoes, peeled seeded and roughly chopped; ghee (I use about 1/4 cup, you can use less if you like); 1 tablespoon garam masala; 1 tablespoon fennel seed, powder; 1 tablespoon chili powder; 1 teaspoon turmeric; 1/2 cup cream; salt

Servings: persons

2/3 cup roasted cashews (preferably unsalted)
2 cups milk
2 cups Urad Dal, without skins (black gram)
1 cup masoor dal (red lentils)
1/2 cinnamon stick
5 green cardamom pods
3 whole cloves
2 mace, 'leaves'
2 large red onions, peeled and chopped finely
1 tablespoon fresh ginger, peeled and chopped finely
5 small green chilies, chopped finely
1 large tomatoes, peeled seeded and roughly chopped
ghee (I use about 1/4 cup, you can use less if you like)
1 tablespoon garam masala
1 tablespoon fennel seed, powder
1 tablespoon chili powder
1 teaspoon turmeric
1/2 cup cream
salt

1
Boil cashews in milk on a medium heat (or the milk might scorch) until they are fairly soft, then blend them with the milk until a thick paste is formed (you may need a bit extra milk, it should look like greyish peanut butter). Keep aside.
2
Boil dals until soft but not a paste (you can use a pressure cooker if you have one) with the whole spices. Remove and discard spices but do not drain water.
3
Heat ghee and fry onions until soft and starting to brown, add chillies, tomato, and ginger and fry until the oil rises out of the mixture. Add cashew paste and fry for a couple of minutes more to blend everything together. Add turmeric.
4
Heat a small frying pan and dry fry the ground spices until they smell quite strong (almost a little burnt), then add to the fried onion/cashew paste.
5
Add the fried paste to the boiled dal and stir through on a low heat. Add salt and cream and heat through.
6
Serve with rice or chappati.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2/3 cup roasted cashews (preferably unsalted), 2 cups milk, 2 cups Urad Dal, without skins (black gram), 1 cup masoor dal (red lentils), and more.

Yes, Cashew Dal falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Dal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions