How to make Kashmiri Dal -

Fennel powder, dried ginger powder and Kashmiri garam masala powder give this dal a Kashmiri touch.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal Gram, Skinless Split Green Gram

Cuisine : Kashmiri

Course : Dals and Kadhis

For more recipes related to Kashmiri Dal checkout Cholar Dal , Rajasthani Panchmel Dal, Cholar Dal, Sindhi Dal . You can also find more Dals and Kadhis recipes like Dal Makhani Vegetable Kadhi Sambhar Amsul Saar

Kashmiri Dal

Kashmiri Dal Recipe Card


Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kashmiri Dal Recipe

  • Split Bengal Gram soaked 1/2 cup

  • Skinless Split Green Gram soaked 1/2 cup

  • Mustard oil 4 tablespoons

  • Turnips (shalgam) peeled 2

  • Onions,chopped 2 medium

  • Kashmiri red chillies dried 2

  • Kashmiri red chilli powder 1 teaspoon

  • Fennel seed (saunf) powder 1 teaspoon

  • Ginger,dried powder 1/2 teaspoon

  • Salt to taste

  • kashmiri masala powder garam 1/2 teaspoon


Step 1

Heat mustard oil in a pressure cooker till it smokes. Cut turnips into medium cubes.

Step 2

Add onions to the pressure cooker and sauté. Break Kashmiri red chillies and add.

Step 3

Add Kashmiri red chilli powder, turnips, fennel powder and dried ginger powder and mix well. Add chana dal, moong dal, salt, ver and 2 cups water and mix.

Step 4

Cover the cooker with lid and cook under pressure till 2 whistles are given out. Let it stand for 15-20 minutes before opening the lid. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.