SULTANI DAAL


Creamy Sultani Daal is a regal daal recipe originating from Mughlai cuisine. It is also known as Awadhi Daal, Nawabi Daal, or Lucknowi Daal. Toor daal is simmered with cream and yogurt to create an authentic, warming, and luscious daal which is finished with saffron.

serving suggestion for sultani dal




CREAMY SULTANI DAAL


In Arabic, the word "Sultan" means King or ruler.

This daal has flavours from the royal kitchen and uses expensive spices and ingredients.

We love Gujarati Toor Daal day-to-day but this is our go-to daal recipe for special occasions. We love eating it around festivities such as Diwali or birthdays.

Sultani daal is gluten-free and despite the long list of ingredients is very easy to prepare. The use of the Instant Pot or Indian pressure cooker speeds up the process further.

Serve alongside Restaurant Style Garlic and Coriander Naan, Badami Methi Mango Paneer or Veg Paneer Makkhanwala without Onion and Garlic

No meal is complete without round and soft Gujarati Rotlis.

Fluffy Coconut and Almond Rice is a must with this daal.

Ingredients:

ingredients for sultani daal


Toor Daal - ahar daal

Cream - use double or single cream

Milk - we have used whole milk for a richer taste however, you could use semi-skimmed or skimmed milk

Yogurt - use a plain yogurt preferably higher fat as the low-fat yogurts may impart a sour taste on the daal

Saffron 

Ginger-Garlic - use crushed or pureed ginger and garlic

Green Chilli - slit green chillies

Cumin Seeds

Green Cardamom

Cloves

Bay Leaf

Cinnamon Bark

Red Chilli Powder

Turmeric Powder

Asafoetida

Ghee - we used homemade desi ghee

Coriander Leaves - to serve

Lemon wedges - to serve


Stovetop Method

This dal is easily made using the stovetop Indian pressure cooker. Please check the recipe card
below.

Vegan Sultani Daal


Vegans too can enjoy this daal by replacing dairy products with vegan products.

How to make Sultani Daal in Instant Pot

Follow these steps to make perfect Sulatani daal, exact measurements are in the recipe card below.

Add washed toor daal, whole spices and crushed ginger-garlic in stainless steel pot of the Instant Pot (pic 1)

Next, add red chilli powder and turmeric powder (pic 2)

Close the pot with the lid and cook the daal on HIGH-pressure cook for 7 minutes. After 10 minutes NPR release the pressure manually. 

Open the lid and remove the whole spices and add some water (pic 3)

Blend the daal using a hand blender, whisk yogurt, milk and cream then add into the daal (pic 4)

Now add saffron and whole spices which were removed before (pic 5)

Saute the daal for 7-8 minutes. heat ghee in small pan on stove, add cumin and hing. Once it splutters add green chillies and pour the tadka over cooked daal. Season with salt (pic 6)


step by step recipe for sultani daal

serving suggestion for nawabi daal

Storage:


You can make this Daal in advance and store for later.

It keeps in the fridge for 2/3 days

You can also freeze the daal

Best reheated on the stove rather than the microwave.


Other Dal Recipes:


Dhaba Style Dal Fry

Dal Makhani

Garlicky Moong Dal with Carrot Greens

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sultani dal, awadhi dal, toor dal recipe,
Side dish
Indian
Sultani daal | Awadhi Daal | Nawabi Daal | Lucknowi Daalhttps://www.youtube.com/watch?v=hc99HpclW08Creamy and aromatic Sulatani daal made in an Instant Pot.https://www.youtube.com/watch?v=hc99HpclW082020-07-24
Yield: 4-6 SERVINGS
Author: Hayley Dhanecha
Print
SULTANI DAAL

SULTANI DAAL

This rich and aromatic creamy daal is from the kitchens of royals in India.
Prep time: Cook time: 30 MTotal time: 30 M

Ingredients:

  • 150g pigeon peas - toor daal
  • 1 tsp. ginger and garlic puree
  • 4-5 Green Cardamom pods
  • 3-4 Cloves
  • 1-2 Bay Leaves
  • 1" cinnamon stick - Cassia Bark
  • 1/2 tsp. Turmeric
  • 1/2 tsp. Red Chilli Powder
  • Salt to taste
  • 1/4 cup whole milk
  • 1/4 cup single cream
  • 3 tbsp. yogurt
  • Saffron big pinch
  • 2 tbsp. ghee
  • 1 tbsp. Cumin Seeds
  • A pinch of asafoetida (also known as hing)
  • 2 green chillies
  • 2 tbsp. coriander.

Instructions:

Instant Pot
  1. First wash the daal under running clean water, no need to soak. 
  2. Arrange the inner stainless steel pot in the Instant Pot.
  3. Add daal, whole spices, ginger-garlic, red chilli powder and turmeric powder.
  4. Add 500-600 ml water.
  5. Close the lid and select HIGH-pressure cook for 7 minutes. 
  6. After 10 minutes NPR, release the pressure manually. 
  7. Remove the whole spices, add more water if needed.
  8. Blend the daal with a hand blender until smooth.
  9. Whisk yogurt, milk and cream then add into the daal, also add whole spices which removed before. 
  10. Add saffron. 
  11. Select SAUTE mode and cook daal 7 minutes.
  12. In a small pan, heat ghee on the stove top, add cumin and hing. Once seeds splutter add slit green chillies.
  13. Pour the vaghar into the cooked daal.
  14. Garnish the daal with the finely chopped coriander. 
Stovetop Pressure Cooker
  1. 1. First, rinse your toor daal/pigeon peas and then soak them for 20 minutes.
  2. 2. In a pressure cooker add the daal/peas along with 2 cups of clean water. Add the cardamom, cloves, cinnamon/cassia bark, bay leaves, chilli powder, turmeric powder, and the ginger and garlic puree.
  3. 3. Cook the daal till 3-4 whistle, let the cooker cool down naturally.
  4. 4. Once the daal is cooked, with the spoon remove the whole spices and blend the mix using a hand blender. 
  5. 5. Meanwhile in a bowl, mix the milk, cream and yoghurt.
  6. 6. Add the milk mixture into the daal. Add the saffron and simmer the daal for 4-5 minutes on medium heat.
  7. 7. Now for the tempering! Heat the ghee in a small pan and add the cumin seeds, hing and green chillies. Once the cumin seeds crackle, pour the tempering over the top of the daal.
  8. 8. Garnish the daal with freshly chopped coriander and serve with the lemon wedges!

Notes:

Stovetop - In a saucepan, add the daal/peas along with 2 cups of clean water. Add the cardamom, cloves, cinnamon/cassia bark, bay leaves, chilli powder, turmeric powder, and the ginger and garlic puree.
3. Simmer the daal until well cooked (it will take between 35-40 minutes). Check the water level throughout and if needed add half a cup water while cooking.
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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