Uttar Pradesh
Dal Lucknowi
- Duration: 30 minutes
- Serves: 2 to 4 people
-
Spice Level: Low
Authenticity Slice
Remember to not add in salt while boiling the dal. Always add the salt only after the dal has cooked thoroughly, as this will allow the dal to acquire a smoother texture while being boiled.
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Trivia Tadka
Dal Lucknowi, also known as ‘Sultani Dal’, comes from the land of the Nawabs. This dal has a smoother texture when compared to other dals as it contains milk, which is a rather surprising ingredient in this lentil dish.
Ingredients
- Pigeon peas (toor dal) (1 cup)
- Milk (½ cup)
- Asafoetida (hing) (a pinch)
- MTR Haldi Turmeric Powder (½ tsp)
- Garlic (lahsun), minced (3)
- Dry red chillies (sabut lal mirch) (3 to 4)
- Cumin seeds (jeera) (1 tsp)
- Green chillies (hari mirch) (2)
- Salt (to taste)
- Oil (2 tbsp)
- Coriander leaves (hara dhania), chopped (1 tbsp)
Method
- Thoroughly wash the dal and then soak it in water for about 15 minutes.
- Next, in a pressure cooker, toss in the dal, the MTR Haldi/Turmeric Powder and the green chillies along with a cup of water. Time it to 5 whistles.
- Heat oil in a kadhai and add the sabut lal mirch, hing and jeera to it. Keep sautéing for a few seconds.
- Now, add in the garlic and fry for about 30 seconds. Then, add in the cooked dal and the milk.
- Mix well and keep boiling for 2 to 3 minutes.
- Add in salt as per taste and then take off the flame.
- Garnish with hara dhania and serve hot with chappati or rice.
