Sultani Dal
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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup yellow pigeon peas (tuvar dal)
- 1/2 tsp turmeric powder
- 300 mili liter milk
- 2 tbsp heavy cream
- 2 tbsp plain yogurt
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp chopped ginger
- 2 tsp chopped garlic
- 2 tsp chopped green chili
- 2-3 whole dry red chilies
- 1/2 cup chopped onion
- 1 tsp red chili powder
Instructions
- 1
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 tsp turmeric powder and 2 cups of water.
- 2
Cook the dal on high heat for one whistle and then simmer the heat to low and cook for another 2 whistles.
- 3
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.
- 4
Add 300 ml milk, 2 tbsp yogurt, and 2 tbsp heavy cream to the cooker and mix everything well.
- 5
Cook on low heat until it thickens a bit.
- 6
Heat 3 tbsp ghee in a small pan.
- 7
Once the ghee is hot, add 1 tsp cumin seeds. Fry for 20 seconds. Add 1 tsp chopped ginger, 2 tsp chopped garlic, and 2 tsp chopped green chilies and fry for a few seconds.
- 8
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.
- 9
Switch off the heat and add 1 tsp 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.
- 10
Pour this tadka immediately over the dal. We don’t want the chili powder to burn. Mix well and serve hot.