Uttar Pradesh

Dal sultani

Name: Dal sultani
Total time: 45 min
Yield: 4 servings
Cuisine: Awadhi
Ingredients: 1 cup toor dal (split pigeon peas); 3 cups water; 1/4 tsp turmeric (ground turmeric); 3/4 cup milk; 3 tbsp fresh cream (thickened cream, heavy cream); 1/4 cup whisked curd (plain yogurt, natural yoghurt); 2 tbsp ghee; Whole spices, cardamom, cloves, bay leaf; 1/2 tsp cumin seeds; 1 inch grated ginger; 1 slit green chilli; 1/2 tsp garam masala; Salt, to taste

Arhar dal enriched with milk, cream and curd, smoked with a hot coal. Lucknow makes even dal royal.

45 minTime

14 gProtein each

mildSpice

The royal dal2 chapters · 1 min read

Make it your way

Grandma's wayArhar, milk, cream, a whiff of smoke.

The original

330kcalsame

14 gproteinsame

8 gfibresame

45minutessame

Classic dal sultani.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)1 cup

Water3 cups

Turmeric (ground turmeric)¼ tsp

Milk¾ cup

Fresh cream (thickened cream, heavy cream)3 tbsp

Curd (plain yogurt, natural yoghurt)¼ cup, whisked

Ghee2 tbsp

Whole spicescardamom, cloves, bay leaf

Cumin seeds½ tsp

Ginger2.5 cm, grated

Green chilli1, slit

Garam masala½ tsp

Saltto taste

Method

4 steps

1Pressure cook toor dal with water, turmeric and salt for 4 whistles. Let pressure release naturally. Whisk smooth.
2Heat ghee, add whole spices, cumin, ginger and green chilli.
3Add the dal and milk and simmer 10 minutes, stirring. Lower heat and stir in the curd and cream.
4Optional dhungar: place a small steel bowl on the dal, add a red hot coal, pour a little ghee on it and cover for 2 minutes. Finish with garam masala.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Uttar Pradesh

Dal sultani

Arhar dal enriched with milk, cream and curd, smoked with a hot coal. Lucknow makes even dal royal.

45 minTime

14 gProtein each

mildSpice

The royal dal2 chapters · 1 min read

Make it your way

Grandma's wayArhar, milk, cream, a whiff of smoke.

The original

330kcalsame

14 gproteinsame

8 gfibresame

45minutessame

Classic dal sultani.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)1 cup

Water3 cups

Turmeric (ground turmeric)¼ tsp

Milk¾ cup

Fresh cream (thickened cream, heavy cream)3 tbsp

Curd (plain yogurt, natural yoghurt)¼ cup, whisked

Ghee2 tbsp

Whole spicescardamom, cloves, bay leaf

Cumin seeds½ tsp

Ginger2.5 cm, grated

Green chilli1, slit

Garam masala½ tsp

Saltto taste

Method

4 steps

1Pressure cook toor dal with water, turmeric and salt for 4 whistles. Let pressure release naturally. Whisk smooth.
2Heat ghee, add whole spices, cumin, ginger and green chilli.
3Add the dal and milk and simmer 10 minutes, stirring. Lower heat and stir in the curd and cream.
4Optional dhungar: place a small steel bowl on the dal, add a red hot coal, pour a little ghee on it and cover for 2 minutes. Finish with garam masala.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dal sultani

Make it your way

Ingredients

Method

Dal sultani

Make it your way

Ingredients

Method

Make it a meal