Go Back
–+ servings
Sultani Dal or Lucknowi Dal is a nawabi lentil recipe that is of Mughal origin. The dal is cooked along with rich ingredients which gives it a truly royal feel. Here is how to make it.

Sultani Dal Recipe

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 369kcal
Author: Neha Mathur
Sultani Dal or Lucknowi Dal is a nawabi lentil recipe that is of Mughal origin. The dal is cooked along with rich ingredients which gives it a truly royal feel. Here is how to make it.
Print Recipe
US Customary - Metric

Equipment

Ingredients

  • 1 cup yellow pigeon peas (tuvar dal)
  • ½ teaspoon turmeric powder
  • 300 mili liter milk
  • 2 tablespoon heavy cream
  • 2 tablespoon plain yogurt
  • 3 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon chopped ginger
  • 2 teaspoon chopped garlic
  • 2 teaspoon chopped green chili
  • 2-3 whole dry red chilies
  • ½ cup chopped onion
  • 1 teaspoon red chili powder

Instructions

  • Wash 1 cup of tuvar dal (yellow pigeon peas lentil) a few times with water until the water runs clear. Add it to a pressure cooker along with salt to taste, ½ teaspoon turmeric powder and 2 cups of water.
  • Cook the dal on high heat for one whistle and then simmer the heat to low and cook for another 2 whistles.
  • Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker and whisk the dal using a wire whisk.
  • Add 300 ml milk, 2 tbsp yogurt, and 2 tablespoon heavy cream to the cooker and mix everything well.
  • Cook on low heat until it thickens a bit.
  • Heat 3 tablespoon ghee in a small pan.
  • Once the ghee is hot, add 1 teaspoon cumin seeds. Fry for 20 seconds. Add 1 teaspoon chopped ginger, 2 teaspoon chopped garlic, and 2 teaspoon chopped green chilies and fry for a few seconds.
  • Add ½ cup chopped onion and 2-3 dry red chilies and fry on medium-high heat till onions are slightly browned. Keep stirring at regular intervals.
  • Switch off the heat and add 1 teaspoon red chili powder to the pan. If the heat is not switched off, red chili powder will burn and will give a very bad taste.
  • Pour this tadka immediately over the dal. We don’t want the chili powder to burn. Mix well and serve hot.

Notes

You can give a coal dhungar to the dal for a smoky flavor.

Nutrition

Calories: 369kcal | Carbohydrates: 38g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 72mg | Potassium: 695mg | Fiber: 15g | Sugar: 7g | Vitamin A: 665IU | Vitamin C: 37mg | Calcium: 132mg | Iron: 4.5mg