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Thursday, October 15, 2020

Dal Sultani/ Lucknowi Dal

Dal Sultani is one of the staple food prepared during the time of Muga empire. It is made from Arhar/Toor dal simmered with milk, cream and yogurt which makes it a rich dish.

Flavored with some whole spice paste.

There are very few ingredients needed to prepare it. But yes effort is there which makes it delicious. 

This Dal also known as Lucknowi Dal.

Some time ago I saw this recipe on TV show and quickly I thought to make it. 

I make it for myself I as don't want wait for any occasion to make it.  

The ingredients that are needed for this recipe always available in your kitchen. 

For Dal Sultani we need Arhar dal which also known as Toor dal.

For richness we need fresh cream you can also use fresh Malai .

For flavoring - clove, mace, green cardamom.

If you are a health conscious person, use coconut cream or coconut milk or low fat milk.

Preparation Time:-10 minutes 

Cooking Time:- 25 minutes 

Serves:- 4

Author:- Hem Lata Srivastava 


2 cup Arhar/toor dal 

Salt as per taste

Red chili powder 1 tsp

Turmeric powder 1 tsp

Chopped ginger 1 tbsp

Chopped green chili 1 tsp

Chopped garlic 1 tbsp

Chopped onion 2 tbsp

Cumin seeds 1 tsp

Curd 1/2 cup

Fresh cream 2 tbsp

Milk 1/2 cup

Dry red chili 2 no.

Cloves 4 no.

Green cardamom  2 no.

Coriander leaves 

For Dhungar :-

Betal leave 1 piece 

Charcoal 1 piece 

Recipe Procedure:-

Wash and soak the Dal for 5 minutes.

Now add it in pressure cooker with 2 cup water, after a boil discard all the dirt which comes on the top.

Add salt, red chili powder and turmeric.

Cook the Dal on high for one whistle then simmer the gas and cook it for 5 minutes. Switch off the gas and let the pressure release.

Meanwhile mix milk, curd, saffron and cream and pass it through a muslin cloth then keep aside. Make a fine paste with cloves and green cardamom.

Open the lid, drain off any water that remains.  Mash the dal and mix the paste and curd mixture with the dal.

Heat ghee in a tadka pan, add cumin seeds and as the change the color add ginger, garlic, green chili and onion then saute till onion get slightly brown.

Reserve some for garnishing, add the tadka to the cooked dal and mix it well.

Now burn the charcoal piece and place a betel leaf on to the dal put the burnt charcoal piece on betel leaf and pour 1 tsp ghee then instantly cover itand leave it for 5 minute.

Garnish with coriander leaves and some reserve tadka. Serve hot with Rumali Roti or some boiled rice along with salad.


Add spices as per your taste or choice.

You can use fresh malai besides fresh cream.

I always discard the dirt but you can avoid that step.

You can use spice powder besides paste.

I always add red chili powder when I cook the dal as it gives it a nice aroma and color. 

The consistency of the dal should be thick .

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