Awadhi cuisine, renowned for its rich and aromatic flavors, boasts a treasure trove of culinary delights. Among them, Sultani Dal reigns supreme, a regal preparation befitting its name. This creamy, decadent lentil dish isn't just a meal; it's an experience, a journey into the heart of Lucknow's culinary heritage. The luxurious texture and complex layering of spices create a symphony of taste that lingers long after the last spoonful. Imagine the fragrant steam rising, the velvety smooth lentils coating your palate, a taste of true royal indulgence.
Sultani Dal is more than just a recipe; it's a testament to the meticulous craftsmanship of Awadhi chefs. The slow cooking process, the careful selection of ingredients, and the precise blending of spices all contribute to its unparalleled richness. This recipe reveals the secrets behind this iconic dish, guiding you step-by-step through the creation of your own majestic Sultani Dal. Prepare to be amazed by the depth of flavor and the effortless elegance of this royal culinary masterpiece.
Tools Needed
- Cooker
- Pan
Ingredients
- Arhar Dal (Pigeon Pea Dal)
- Gram Dal (Split Chickpea Dal)
- Ghee (Clarified Butter)
- Mustard Oil
- Water
- Cardamom
- Mace
- Cinnamon
- Cloves
- Black Pepper
- Bay Leaves
- Cumin Seeds
- Shahi Jeera (Royal Cumin)
- Ginger-Garlic Paste
- Turmeric Powder
- Coriander Powder
- Cumin Powder
- Red Chili Powder
- Curd (Yogurt)
- Cashews: 10-12
- Salt
- Green Chili
- Asafoetida
- Brown Onions
Step-by-Step Instructions
Step 1. Preparing the Dal Base
- Wash and fry arhar dal and gram dal in ghee until golden brown. Some prefer mustard oil, but ghee yields a better flavor.
- Add water and a bundle of whole spices (cardamom, mace, cinnamon, cloves, black pepper, bay leaves) to the cooked dal in the cooker. Cook until the dal is well-dissolved and pasty (3-4 whistles).
Step 2. Creating the Flavourful Tadka
- Heat ghee in a pan. Add cumin seeds (and Shahi Jeera if available).
- Add ginger-garlic paste, a little water, and cook until the water evaporates.
- Add turmeric powder, coriander powder, cumin powder, and red chili powder to the tadka.
- Stir in curd. This is unique to Dal Sultani.
- Once the curd mixture is cooked, add cashew paste (made from boiled cashews).
- Season with salt. Add green chilies for freshness.
- Cook the tadka for 4-5 minutes until the oil separates. Remove the spice bundle from the dal.
Step 3. Combining and Simmering
- Add the tadka to the cooked dal and simmer for 5-7 minutes.
Step 4. Final Seasoning and Garnish
- Heat ghee, add garlic, asafoetida, and red chili powder.
- Add the chhaka to the dal. Garnish with brown onions.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Fry the dals well for a smoky flavor.
- Using ghee enhances the richness of the dish.
- The final seasoning ('chhaka') adds a beautiful final touch.
Nutrition
- Calories: 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 20-25g
FAQs
1. Can I use red lentils instead of black lentils for Sultani Dal?
While black lentils are traditional and give the best creamy texture, you can experiment with red lentils. However, the final consistency might be slightly thinner and the color different.
2. How can I make my Sultani Dal even creamier?
For extra creaminess, you can add a tablespoon or two of heavy cream or cashew cream at the end of cooking. Blending a small portion of the cooked dal before serving also helps create a smoother texture.
So there you have it – your very own pot of regal Sultani Dal. This rich and creamy dish is sure to impress your family and friends, transporting them to the heart of Awadhi culinary tradition. Enjoy the fruits of your labor, and savor the exquisite taste of royalty!