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 

Ingredients:-

1. 2 cup Arhar/toor dal 
2. Salt as per taste
3. Red chili powder 1 tsp
4. Turmeric powder 1 tsp
5. Chopped ginger 1 tbsp
6. Chopped green chili 1 tsp
7. Chopped garlic 1 tbsp
8. Chopped onion 2 tbsp
9. Cumin seeds 1 tsp
10. Curd 1/2 cup
11. Fresh cream 2 tbsp
12. Milk 1/2 cup
13. Dry red chili 2 no.
14. Cloves 4 no.
15. Green cardamom  2 no.
16. Coriander leaves 

For Dhungar :-

1. Betal leave 1 piece 
2. Charcoal 1 piece 

Recipe Procedure:-

1. Wash and soak the Dal for 5 minutes.
2. Now add it in pressure cooker with 2 cup water, after a boil discard all the dirt which comes on the top.
3. Add salt, red chili powder and turmeric.
4. 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.
5. 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.
6. Open the lid, drain off any water that remains.  Mash the dal and mix the paste and curd mixture with the dal.
7. 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.
8. Reserve some for garnishing, add the tadka to the cooked dal and mix it well.
9. 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.
10. Garnish with coriander leaves and some reserve tadka. Serve hot with Rumali Roti or some boiled rice along with salad.

Notes:-

1. Add spices as per your taste or choice.
2. You can use fresh malai besides fresh cream.
3. I always discard the dirt but you can avoid that step.
4. You can use spice powder besides paste.
5. I always add red chili powder when I cook the dal as it gives it a nice aroma and color. 
6. The consistency of the dal should be thick .

Kyunti ki dal/ क्यूँटी की दाल

In our family we make kyunti ki dal with the mixture of chana dal and urad chilka dal.  This dal is to be soaked before cooking. Post soaking, just add salt and cook.
Temper with garlic heeng and dry red chili.
In summers we sometimes add fresh raw mango.
Other days we add dry mango slice to give it nice sour taste.  Kyunti dal best goes with chapati along with "algaja" and red chili pickle.
Some people make it with tuar dal but we always use chana dal to give it to creamy texture  I never add turmeric powder. Add Just simple salt and red chili powder.

Dal :- Chana and Urad chilka

What is algaja :- Algaja is a simple onion salad. thinly slice the onion and add lemon juice, salt, black salt, roasted cumin powder, black pepper powder, chopped green chili and chopped coriander leaves.

Preparation Time:- 15 minutes
Cooking Time:- 20 minutes
Serves:- 4

Ingredients -

• 1 cup urad chilka dal
• 1 cup chana dal
• 1 tsp red chili powder
• Salt to taste
• 1 tsp mustard oil 
• 8 garlic clove
• 2 whole red chili
• 2 to 3 sliced fresh raw mango
• 1tsp heeng
• 1 tbsp ghee
• 1/2 tsp red chili powder

Recipe procedure:-

• wash and soak the dal for 15 minutes.
• Transfer the dal in pressure cookar along  with 2 glass of water and put on gas .
• After a boil  discard the dirt on the top, and add salt, mustard oil and red chili powder,  cover and cook. 
• After a whistle lower the heat and cook for 10 minutes.  Switch off the gas. 
• Once it cools open the lid and add mango slices then mix well and cook again for 5to 8 minutes. 
• For tadka - 
• Heat ghee in a pan add chopped garlic and fry until garlic gets little crisp & golden, add heeng and broken red chili. 
• Switch off the gas then add pinch of red chili powder. 
• Reserve some tadka for garnishing and mix the remaining tadka to cooked dal. 
• Serve hot with chapati or rice  along with "algaja" and red chili pickle.

Note-

• Ensure that the dal has thick consistency. 
• You can add turmeric as per your choice. 
• If you don't have fresh mango add dry mango slice which is easily available in grocery stores. 
• You can also add lemon juice besides mango slice.
• Mustard oil gives it nice aroma and speeds up the cooking process.

Bathua Urad Dal/ Sagpaita/ सग्पैता / उरद और बथुए की दाल

Sagpaita is a dish from Uttar Pradesh which is made with pulses and bathua or spinach. People often make it with green moong dal or chana dal. But at our home it is made with bathua ka saag and black urad dal and is given tadka by garlic, heeng and dry whole red chili.
Usually Sagpaita is serve with boiled rice but in our family we served it with besan or bajara chapati and roasted tomato chutney.
Bathua saag is always made with black urad dal or moong dal because inherent property of dhuli urad is cooling in nature.
It is mostly made during winters as bathua is only available in this season. You can also make it by adding spinach or both saag. But with urad dal, bathua combination is mostly preferred.
These days, desi tomatoes are available which can be roasted and can be made into salad by adding onions and green chillies or serve with simple onion and fresh green chili pickle.

preparation time-- 25 minutes
cooking time--15 mintues
serves-- 4

                                                

Ingredients:-

1. Kali urad kid al 2 cup
2. Bathua saag   100 gram
3. Salt as per taste 
4. Red chilli powder 1 tsp
5. Whole red chilli 4 no
6. Garlic cloves 8 to 10
7. Ginger 1 piece finely chopped 
8. heeng 1/2 tsp
9. Green chilli 2 no finely chopped
10. Desi ghee 2 tbsp

Method :-

1. wash and soak the dal for 5 minutes, Clean, wash and finely cut the bathua.
2. Now add dal and water let it come to a boil then discard the dirt of dal, add chopped bathua, red chili,salt, chopped ginger and chopped green chili, cook the dal for 15 minutes or till tender.
3. Heat the ghee in tadka pan add heeng, fry the garlic when the garlic become golden and crisp add broken whole red chili pour the tadka onto the dal. switch off the gas. 
4. Serve with bajra or normal chapati with salad or pickle.

सामिग्री :-

1. उरद की छिलके वाली दाल २ कप 
2. बथुए का साग १०० ग्राम 
3. नमक स्वादानुसार 
4. लाल मिर्च पाउडर १ छोटा चम्मच 
5. सूखी लाल मिर्च ४ नग 
6. लहसुन की कलियाँ ८ से १० 
7. हींग १ छोटा चम्मच 
8. अदरक १ पीस बारीक कटा 
9. हरी मिर्च १ चम्मच बारीक कटी 
10. देशी घी २ बड़े चम्मच

बनाने की विधि :-

1. दाल को साफ़ कर लें और धोकर ५ मिनट के लिए भिगो दें, बथुए को साफ़ करके अच्छी तरह से धो लें. 
2. अब दाल को पानी डालकर एक उबाल आने दें फिर इसकी गन्दगी को ऊपर से निकाल दें, इसमें नमक, हरी मिर्च, लाल मिर्च पाउडर, बथुआ और अदरक डालकर कम से कम १५ मिनट या फिर दाल के गल जाने तक पका लें. 
3. तड़के पैन में घी गरम कर लें इसमें हींग डालें फिर लहसुन को गुलाबी और कुरकुरा होने तक भूने कर लाल मिर्च तोड़कर डालें तड़के को दाल के ऊपर डालें।  गैस बंद करें। 
4. अब गर्मागरम दाल को चपाती, बाजरे की रोटी, सलाद अचार के साथ सर्व करें । 

moong dal ki chat

Dal Moradabadi is a popular, creamy, and mildly flavored street food from Moradabad, Uttar Pradesh. It is made with slow-cooked yellow moong dal and topped with spices, butter, ginger, and crispy papdi.

The dal is cooked using only salt (without turmeric) until it becomes completely soft and develops a smooth, paste-like texture. As soon as the dal is ready, I add desi ghee on top so that a dry layer (skin) doesn’t form on the surface.

It is served with roasted and ground cumin powder, dry-roasted yellow chili powder, lemon juice, green chutney, chopped green chilies, papdi, chopped onions (optional), and butter.

I also add my homemade special spice mix.

Nowadays, people also add tomatoes and sweet tamarind chutney on top. Some people even cook it with turmeric, which is actually not traditionally used.

History of Dal Moradabadi 

The history of Dal Moradabadi is linked to Murad Bakhsh, the third son of the Mughal emperor Shah Jahan, who founded the city of Moradabad in 1625. Murad Bakhsh was fond of vegetarian food, and Dal Moradabadi was one of his favorite dishes, served to him in various styles. This dal is prepared by cooking moong lentils on a slow flame until they achieve a smooth and creamy texture.

One of the reasons for the popularity of Dal Moradabadi is its simplicity and taste, which makes it a favorite street food. It is served with various toppings such as ghee, chaat masala, green chutney, and lemon juice. It became so popular on the streets of Moradabad that it is now enjoyed in different parts of North India.

Another unique feature of Moradabadi Dal is that it is traditionally served in small portions, allowing people to enjoy it with tangy and flavorful toppings. This dal is not only a popular street food but also an important part of Moradabad’s culture and history.

 My experience 

Let me tell you—at our home, it’s a must to cook this dal at least two Sundays every month. We enjoy it with crispy bread and crunchy fried potatoes.

I also have two stories related to this dal. The first one is from when I got married and came to Moradabad. After a few days, my brother-in-law asked me to cook moong dal, and I made a regular dal. When he saw it, he laughed—I didn’t understand why, but my father-in-law did. He said, “How will she know about this dal unless you make her taste it?” Back then, there was no Google 🤩. Then Papaji brought the dal for me to taste, and after that I learned to make Dal Moradabadi. And now, people really relish it with great enthusiasm!

The second story is about my sister’s daughter. She was going to Delhi for a trip, so I made this dal for breakfast. When she saw the pot, she said, “Mausi, we won’t eat anything.” I told her, “I’ve made it for the journey—just have a little before you leave.” I served both of them a very small bowl of dal, and then… not one, not two—both of them ended up having three bowls each!

Preparation Time:- 1 hour (for soaking)
Cooking Time:- 25 to 30 minutes 
Serves:- 4 person 
Author:- Hem Lata Srivastava 

Equipment:- 
pateela or cooker 
Laddle 

Ingredients:-

• 3 cups moong dhuli dal (split yellow lentils)
• Salt, to taste
• For Serving
• Roasted cumin powder
• Lemon juice
• Finely chopped onion
• Butter
• Roasted Yellow chili powder
• Whole dry yellow chilies
• 2 tbsp desi ghee (clarified butter)

For Topping:-

• Chopped onion 
• Chopped green chilli 
• Chopped coriander 
• Butter 
• Papdi

Recipe Procedure:-

• Wash and soak the dal for 10 minutes.
• Boil the dal with 6 cups of water. Once it comes to a boil, remove the impurities (foam) from the top. Cook until it becomes thick and creamy (ghuti hui consistency).
• Heat ghee in a pan and fry the whole dry  chilies. Set aside.
• Switch off the flame and transfer the dal to a serving bowl.
• Sprinkle roasted cumin powder, red chili powder, chopped onion, and lemon juice on top. Add the fried red chilies.
• Add a dollop of butter and serve hot.

Notes:-

• Yellow chili has its own distinct taste and aroma.
• If you can’t find yellow chili, you can use dried red chilies instead.
• Traditionally, it used to be served with slightly sweet, biscuit-like bread, but nowadays it is served with papdi.