Awadhi Style Sultani Dal Recipe

Awadhi Style Sultani Dal Tadka 

Lucknowi Dal Tadka

Awadhi style Sultani dal is a north Indian dal recipe with royal origins from the Mughal era.  Awadhi dal tadka is rich & creamy in texture with a smoky flavour. Dal or yellow lentils are cooked with mild spices along with milk and yougurt which gives this dal a very distinct flavour.

Makes 4 Servings

3/4 cup - Toor dal/Split pigeon peas   
3 cups - Water 
1 cup - Whole Milk 
3 tablespoons - Yogurt  
3 tablespoons - Cream 
2 1/2 tablespoons - Ghee/Clarified butter 
1 teaspoon - Cumin seeds 
1 tablespoon - Ginger , grated
1 tablespoon - Garlic  
3/4 cup - Onions(1 medium), chopped
1/2 teaspoon -  Turmeric powder 
Cayenne/Red chilli powder - per taste
1 teaspoon - Kashmiri red chilli powder/paprika 
2-3 Dry red chillies            
1-2 Green chillies             
1 teaspoon - Dried Fenugreek leaves, crushed
Salt  - To taste
2 tablespoons  - Cilantro          

*For smoke infusion : 1 small piece of charcoal and 1 cabbage leaf.

Step by step video recipe can be found here:

Method :         

For Instant pot/Electric pressure cooker :

1.  Add the dal/lentils, water, and turmeric to the electric pressure cooker insert. Pressure cook for 12 minutes and let the pressure release naturally. 

2. For Tempering: Heat a pan and add the 2 tbsp. of ghee.  Add the cumin seeds, ginger-garlic, chopped onions and sauté for 2-3 minutes. Add the green chillies, turmeric powder, Kashmiri red chllli (paprika), dry red chillies.

3. Once the pressure releases, turn on sauté mode.  Add the milk, cream, and yogurt to the cooked dal. Mix until well combined.  Add the prepared the tempering to the dal. Add the chopped cilantro. Turn off the saute mode.

4. For smoke infusion: Heat a small piece of charcoal on flame. Once it gets hot, place it on a large cabbage leaf. Pour 1/2 teaspoon of ghee and immediately put the cabbage leaf inside the pot and cover for 8-10 minutes. Carefully remove the charcoal and discard.

5.  Awadhi dal is ready to serve!

For stovetop pressure cooker :

1.  Add the  toor dal/lentils, water and turmeric to the pressure cooker. Pressure cook for 3 whistles and on simmer for 8 minutes. Let the pressure release naturally. 

2. For Tempering: Heat a pan and add the 2 tbsp. Of ghee.  Add the cumin seeds, ginger-garlic, chopped onions and sauté for 2-3 minutes.  Add the green chillies, turmeric powder, Kashmiri red chllli (paprika), dry red chillies.

3. Once the pressure releases, turn on the heat.  Add the milk, cream, and yogurt to the cooked dal.  Mix until well combined.  Add the prepared the tempering to the dal.  Add the chopped cilantro and turn off the heat.

4. For smoke infusion: Heat a small piece of charcoal on flame. Once it gets hot, place it on a large cabbage leaf. Pour 1/2 teaspoon of ghee and immediately put the cabbage leaf inside the pot and cover for 8-10 minutes. Carefully remove the charcoal and discard.

5.  Awadhi dal is ready to serve!