Sultani Dal or Lucknowi Dal is a nawabi Lentil recipe which is of Mughal origin. The dal is cooked along with rich ingredients which gives it a truly Royal feel. Here is how to make Sultani Dal Recipe.
Having been born and brought up in Uttar Pradesh and having lived in the capital of Mughal Empire for a few years, my love for Mughlai food has no boundaries. From Kebabs, Biryani, Kormas to the rich vegetarian spread, this cuisine has something in store for everyone.
Sultani Dal is one of the dishes from the royal cuisine where the humble meal of the day has been given a majestic makeover. For preparing Sultani Dal, firstly, the dal is cooked in milk, cream, and exotic Indian spices.
Simmered in a mixture of milk, yogurt, cream and tempered with ghee infused with garlic, ginger and chilies, this dal is sure to make your lunch and dinner more regal.
Whenever we get tired of the monotonous meals, all we need is a piping hot bowl of this creamy Lucknowi Dal to bring in some fresh breeze in our day to day lives! Having said that, I have even served Sultani Dal to my guests on countless occasions.
It turned out to be a delicious delight for them as well. This dish brings in royal flavours on the table yet it does not compromise with the feeling of relishing a homely meal. Made from the most basic ingredients which we always have at our homes, it doesn’t require any extra effort or preparation.
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Sultani Dal Recipe
Sultani Dal is a nawabi Lentil recipe which is of Mughal origin. The dal is cooked along with rich ingredients which gives it a truly Royal feel.
- 1 cup Tuvar dal
- 1/2 tsp Turmeric Powder
- 300 ml Milk
- 2 tbsp Fresh Cream
- 2 tbsp Curd
- 3 tbsp Ghee
- 1 tsp Cumin Seeds
- 1 tsp Ginger Chopped
- 2 tsp Garlic Chopped
- 2 tsp Green Chilli Chopped
- 2-3 Dry Red Chillies
- 1/2 cup Onion Chopped
- 1 tsp Red Chilli Powder
Wash the lentil and add it in a pressure cooker along with salt, turmeric powder and 2 cups of water.
Cook the dal on high for one whistle and then simmer the heat and cook for another 2 whistles.
Remove the dal from heat and let the pressure release.
Once the pressure release, open the lid of the cooker and add milk in the dal.
Add yogurt and cream and mix well.
Cook the dal on low heat till it thickens a bit.
Heat ghee in a pan.
Once the ghee is hot, add cumin seeds.
Fry for 20 seconds.
Add ginger, garlic and green chilies and fry for a few seconds.
Add onion and dry red chilies and fry till onions are slightly browned.
Switch off the heat and add red chilli powder in the pan.
Pour this tadka over the dal.
Heat a piece of cola until it is red hot.
Keep an inverted vessel in the dal vessel and keep the coal piece on top of it.
Pour some ghee on the red hot coal and immediately close the lid of the dal vessel and let the smoke penetrate the dal.
Discard the coal and mix the dal well.
Garnish with fresh coriander and green chilies.
Serve hot with rice or Phulkas.
The “Sultani dal” is part of the endeavor to create a collection of recipes of Traditional Indian Cuisines in collaboration with a few bloggers who share the same passion of cooking. Find more Traditional Recipes from UP ( Lucknowi / Awadhi ) by #TheKichenDivas
Zarda by Sinamon Tales
Jaunpuri Badinjan Burani by Saffron Trails.
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