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As the name suggests, this Sultani Dal is lushed with cream, milk and curd.

The engagement of Toor Dal with heaps of milk and its product has made it creamy, velvety, and silky. The Dal is also known as Lucknawi Dal because it got its popularity in Lucknow.

The combination of the richness of cream with Dal has made it truly Royal.

This delectable lentil dish is the invention of the Imperial kitchen of Mughals.

This is a Shahi Dal and is a perceived Palate of Emperors of India.

Let’s see, how to make it.

About the Recipe

Firstly, the Dal is soaked and then Pressure cooked it for one whistle.

The dal is cooked in the richness of cream and Milk and aromatic Indian Spices. The Dal is infused with loads of cream and bounds with the flavour of Ginger-Garlic.

The Dal is very much similar to Indian Dal Recipe of Dal Makhani, except it is made with Toor Dal.

This Dal will lead you to some ancient Era of Kings.

Enjoy your Majestic Lunch with a bowl of finger-licking Sultani Dal.

Serving Suggestion

This Dal is so flavourful that I can eat this Dal without any Rice or Bread.

The Dal is thick in texture, so goes wonderfully with any Indian Breads like Phulkas, Naan, Missi Roti etc.

If you are someone who loves to eat Rice in your Meal, you can combine this Dal with Steamed Rice or Jeera Rice too.

Step by Step Recipe

Wash and Soak 3 cups of Toor Dal for an hour. Place the dal in a pressure cooker and add 4.5 cups of water, turmeric powder, Cinnamon sticks, salt and Black Cardamom. Pressure cook the dal on a medium flame for one whistle. Remove the dal from the heat and release the pressure.

Once the pressure has released, add milk, curd and cream to it and stir well to avoid curdling of the Dal. Curdling will make the Dal sour in taste, so be careful while adding the cream, milk and curd to the Dal. Simmer the dal on low heat until it thickens. Turn off the flame.

For Tempering

Heat 2 tbsp of ghee in a Pan. Add cumin seeds and Bay leaves to it. Let it splutter.

Now add a cup of chopped onions. Fry it till translucent. Add green chillies and red chillies. Mix well. Add a tbsp of Ginger-Garlic-Green chillies Paste.

Add all the spices and mix well for a few minutes. Pour the Dal over cooked spices and Let it simmer for few seconds on low-medium flame. Turn off the flame. Add a tbsp of ghee and Garnish with cream.

Recipe Card

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5 from 3 votes

Sultani Dal

This is a Mughlai Dal, which is also known as Nawabi Dal. Due to the richness of cream, this Dal is true Magnificient.
Course Main Course
Cuisine Indian
Keyword Dal Recipes, Lucknawi Dal, Mughlai Dal, Nawabi Dal, Sultani Dal
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Pooja Mahto

Ingredients

  • 3 cups Soaked Toor Dal/ Arhar Dal
  • 4.5 cups Water
  • 1 Black Cardamom
  • a pinch Turmeric powder
  • salt as per taste
  • 1.5 inch Cinnamon sticks
  • 1 cup Curd
  • 300 ml Milk
  • 1 cup Cream

For Tempering

  • 2 tbsp Ghee
  • 1 tsp Cumin seeds
  • 2-3 Bay leaves
  • 1 cup Onions, chopped
  • 2 Green chilies
  • 2 Red chilies
  • 1 tbsp Ginger-Garlic-Green chillies paste
  • 1 tsp Amchur Powder
  • 1 tsp Black Pepper Powder
  • 1 tsp Cumin powder
  • 1.5 tsp Kashmiri Red Chilly Powder
  • 1 tbsp Kasuri Methi
  • a pinch Turmeric Powder
  • as per taste Salt

Garnish

  • 1 tbsp Ghee
  • 2 tbsp Fresh Cream

Instructions

  • Wash and Soak 3 cups of Toor Dal for an hour.
  • Place the dal in a pressure cooker and add 4.5 cups of water, turmeric powder, Cinnamon sticks, salt and Black Cardamom.
  • Pressure cook the dal on a medium flame for one whistle. Remove the dal from the heat and release the pressure.
  • Once the pressure has released, add milk, curd and cream to it and stir well to avoid curdling of the Dal. Curdling will make the Dal sour in taste, so be careful while adding the cream, milk and curd to the Dal.
  • Simmer the dal on low heat until it thickens. Turn off the flame.

Tempering the Dal

  • Heat 2 tbsp of ghee in a Pan.
  • Add cumin seeds and Bay leaves to it. Let it splutter.
  • Now add a cup of chopped onions. Fry it till translucent.
  • Add green chillies and red chillies. Mix well.
  • Add a tbsp of Ginger-Garlic-Green chillies Paste. Add all the spices and mix well for a few minutes.
  • Pour the Dal over cooked spices and Let it simmer for few seconds on low-medium flame. Turn off the flame.
  • Add a tbsp of ghee and Garnish with cream.
  • Serve hot with Steamed Rice or Phulkas.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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