Sultani Dal | Awadhi Dal | Lucknowi Dal | How to make Sultani Dal | Awadhi Dal | Lucknowi Dal

By SHREYA TIWARI  |  12th Apr 2017  |  
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  • Sultani Dal | Awadhi Dal | Lucknowi Dal, How to make Sultani Dal | Awadhi Dal | Lucknowi Dal
Sultani Dal | Awadhi Dal | Lucknowi Dalby SHREYA TIWARI
  • Prep Time

    20

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

35

0





About Sultani Dal | Awadhi Dal | Lucknowi Dal

Awadhi cuisine belongs to the royal city of Lucknow in Uttar Pradesh. The cuisine boasts of rich flavours, use of milk, cream, yogurt and the delicious aroma which comes from the use of saffron, cardamom and other whole spices in most preparations.

Sultani Dal | Awadhi Dal | Lucknowi Dal is a popular aromatic and delicious dish. You can try making this amazing Sultani Dal | Awadhi Dal | Lucknowi Dal in your kitchen. This recipe requires 20 minutes for preparation and 25 minutes to cook. The Sultani Dal | Awadhi Dal | Lucknowi Dal by SHREYA TIWARI has detailed steps with pictures so you can easily learn how to cook Sultani Dal | Awadhi Dal | Lucknowi Dal at home without any difficulty. Sultani Dal | Awadhi Dal | Lucknowi Dal is enjoyed by everyone and can be served on special occasions. The flavours of the Sultani Dal | Awadhi Dal | Lucknowi Dal would satiate your taste buds. You must try making Sultani Dal | Awadhi Dal | Lucknowi Dal this weekend. Share your Sultani Dal | Awadhi Dal | Lucknowi Dal cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like SHREYA TIWARI for inputs. In case you have any queries for Sultani Dal | Awadhi Dal | Lucknowi Dal you can comment on the recipe page to connect with the SHREYA TIWARI. You can also rate the Sultani Dal | Awadhi Dal | Lucknowi Dal and give feedback.

Sultani Dal | Awadhi Dal | Lucknowi Dal

Ingredients to make Sultani Dal | Awadhi Dal | Lucknowi Dal

  • 1/2 cup tur dal (split pigeon peas)
  • 2 cup water
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1″ cinnamon stick (dalchini)
  • 2 nos. bay leaves (tej pata)
  • 2-3 nos. cloves (laung)
  • 2 nos. green cardamom (choti Elaichi)
  • 1 tsp Ginger garlic paste
  • 1/4 cup fresh yogurt (dahi)
  • 1/4 cup Milk
  • 5-6 strands of Kesar (saffron)
  • Chopped coriander to garnish
  • For the tempering: 2 tbsp ghee (clarified butter)
  • For the tempering: 1/2 tsp jeera dana (cumin seeds)
  • For the tempering: 1 tsp chopped green chillies
  • For the tempering: a generous pinch of asafoetida (hing)

How to make Sultani Dal | Awadhi Dal | Lucknowi Dal

  1. Wash the dal and soak it in 2 cups of water for 15 mins.
  2. In a pressure cooker, add the water and the soaked dal. Season with salt, red chilli powder, turmeric, cardamom, cinnamon, cloves, bay leaves and ginger garlic paste.
  3. Mix them all well. Turn on the flame and let the dal and the spices come to a slow boil (take about 10 mins). Put the lid on the pressure cooker and cook it for 2-3 whistles.
  4. Let the steam release slowly on it’s own from the cooker.
  5. In the mean while, soak Kesar in 1 tsp of milk and let it rest.
  6. Also, whisk curd until smooth and add the remaining milk to it. Whisk again to make a smooth paste. Set it aside.
  7. Open the pressure cooker, remove all the whole spices. Now, add the saffron (Kesar) infused milk to the dal. Mix them well and mash the dal with the back of your spoon as you mix.
  8. Now, let the dal cool down a bit for 5 mins. Then, add the whisked milk and curd paste. Mix it well with the dal. Boil the dal for another 4-5 mins on low flame. Turn off the flame.
  9. Prepare the tempering: Heat ghee in a pan, add jeera, hing and chopped chillies and let all splutter for 1 min.
  10. Add this tempering to the dal, garnish with chopped coriander and serve piping hot with plain rice, Tehri (North Indian mixed veg rice) or with Laccha Parathas. Add a squirt of lime juice for that extra tang with the spiciness of the green.

My Tip:

Serve it with some soft Phulkas and a side of fresh salad.

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