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Indian

Jain Shahi Cashew Dal

Jain shahi cashew dal is a mild no-onion no-garlic mung dal enriched with cashew paste, milk, saffron and white pepper.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Jain Shahi Cashew Dal

1 hr 10 mintotal

50 min hands-on20 min hands-off

Prep 20 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Low
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

Allow 20 minutes of inactive soaking for the cashews while the saffron blooms in warm milk.

Method

  1. In a pressure cooker, boil the washed split yellow mung beans with salt and enough water for 3 whistles until completely soft and mushy. Whisk the dal thoroughly.

  2. Drain the soaked cashews and blend them in a small mixer jar with a little water to form a silky, fine paste.

  3. Heat ghee in a thick-bottomed pan or kadai over low-medium heat.

  4. Add the cumin seeds and lightly crushed green cardamom pods. Sauté for a few seconds until the spices release their sweet aroma into the ghee.

  5. Pour the cashew paste into the ghee. Stir continuously on low heat for 2-3 minutes to cook out the raw nut flavor without letting the paste turn brown.

    2–3 min

  6. Add the boiled and whisked moong dal to the pan. Mix well with the cashew base.

  7. Stir in the saffron-infused milk and white pepper powder. If the dal feels too thick, adjust the consistency with a little warm milk rather than water.

  8. Simmer the dal on very low heat for 4-5 minutes, stirring so it does not stick to the bottom.

    4–5 min

  9. Turn off the heat. Serve hot, garnished with a few extra saffron strands if desired.

How to tell it's done

The dal should be thick, smooth and pale gold, with gentle sweetness from cashews and saffron.

Getting it right

Tip

Use white pepper instead of red chilli so the dal stays pale. Keep the heat low after adding milk and cashew paste.

What to serve it with

Serve with soft phulkas, laccha paratha or jeera pulao.

Common mistakes

The cashew paste browns or turns gritty.
Cook it on low heat and keep stirring. Browning the paste makes this pale Jain dal taste roasted instead of delicate.

Storing and reheating

Refrigerate Jain shahi cashew dal in a covered container for up to 3 days. Reheat gently until hot without boiling hard; freezing is not recommended because the milk and cashew base can separate.