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

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BySHREYA TIWARI
Created on 12th Apr 2017
  • Sultani Dal | Awadhi Dal | Lucknowi Dal, How to make Sultani Dal | Awadhi Dal | Lucknowi Dal
Sultani Dal | Awadhi Dal | Lucknowi Dalby SHREYA TIWARI
  • Sultani Dal | Awadhi Dal | Lucknowi Dal | How to make Sultani Dal | Awadhi Dal | Lucknowi Dal (5 likes)

  • 0 reviews
    Rate It!
  • By SHREYA TIWARI
    Created on 12th Apr 2017

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, a succulent delicacy which is famous all over the world. Sultani Dal | Awadhi Dal | Lucknowi Dal is one dish which makes its accompaniments tastier. With the overflow of flavours, Sultani Dal | Awadhi Dal | Lucknowi Dal has always been everyone's favourite. This recipe by SHREYA TIWARI is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Sultani Dal | Awadhi Dal | Lucknowi Dal, just the perfect situation when you realise that you need to know how to make the perfect Sultani Dal | Awadhi Dal | Lucknowi Dal. So, at that time you can try out this delicious recipe by SHREYA TIWARI. The recipe of Sultani Dal | Awadhi Dal | Lucknowi Dalis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Sultani Dal | Awadhi Dal | Lucknowi Dal is 25 minute. This recipe of Sultani Dal | Awadhi Dal | Lucknowi Dal is perfect to serve 2. Sultani Dal | Awadhi Dal | Lucknowi Dal is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time20mins
  • Cook Time25mins
  • Serves2People
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 chillie 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 of 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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