Introduction

I remember the first time I made Awadhi Sultani Dal at home. The aroma of roasted lentils filled my kitchen, and the rich, creamy texture made it feel like a royal dish. This dal is not just food; it is a taste of history.

Many people think dal is simple, but Sultani Dal is different. It is cooked in ghee, roasted to golden brown, and then boiled with whole spices. The taste is smoky, creamy, and full of flavors. Let’s learn how to make it!

 

Portion, Preparation, and Cooking Time

Servings: 6-7 pax

Preparation Time: 5 mins

Cooking Time: 60 mins

 

Ingredients of Dal Tadka

For Masala Potli:

• Cloves - 8-9 pcs
• Cinnamon - ½ inch
• Bayleaf - 2 pcs
• Green Cardamom - 4 pcs

For Dal:

• Ghee - 1 tbsp
• Tur dal (washed & soaked) - 1 cup
• Chana dal - ½ cup
• Water - as required
• Salt - 1 tsp
• Masala potli

For First Tadka:

• Ghee - 3 tbsp
• Jeera - 1 tsp
• Ginger & Garlic Paste - 1 tbsp
• Turmeric Powder - ½ tsp
• Coriander Powder - ½ tsp
• Jeera Powder - ½ tsp
• Red Chilli Powder - ¼ tsp
• Curd - 1½ cup
• Cashew Paste - ½ cup
• Salt - ½ tsp
• Green Chilli (slit) - 2 pcs
• Cooked Dal

For Second Tadka:

• Ghee - 2 tbsp
• Garlic (chopped) - 1 tbsp
• Hing - ½ tsp
• Red Chilli Powder - ½ tsp

For Garnish:

• Brown Onion Paste
• Barista (crispy fried onions) - ½ cup

 

Instructions of Dal Tadka

Step 1: Preparing the Masala Potli

Take a small muslin cloth and place cloves, cinnamon, bay leaves, and green cardamom inside. Tie it securely to prevent the spices from mixing directly with the dal.

 

Step 2: Cooking the Dal

Heat ghee in a pressure cooker. Add soaked lentils and sauté until golden brown. Pour water, add salt, and place the masala potli in. Cook until lentils are soft and mushy. Remove and discard the spice potli, then mash the dal slightly.

 

Step 3: Preparing the First Tadka

Heat ghee in a pan, add jeera, and let it splutter. Sauté ginger-garlic paste until golden brown. Add turmeric, coriander, jeera powder, and red chilli powder, stirring quickly. Slowly pour in whisked curd and cashew paste. Stir well, then add green chillies and salt. Mix in the cooked dal and let it simmer.

 

Step 4: Preparing the Second Tadka

Heat ghee in a small pan. Add chopped garlic and sauté until golden brown. Mix in hing and red chilli powder. Pour this tempering over the dal.

 

Step 5: Final Garnish and Serving

Stir in brown onion paste for extra richness. Garnish with crispy fried onions. Serve hot with naan, roti, or jeera rice.

 

About the Recipe

Awadhi Sultani Dal is a rich and flavorful dal made using arhar dal (toor dal) and chana dal. The unique thing about this dal is that it is first roasted in ghee before cooking. This gives it a deep, nutty flavor.

The dal is boiled with a special spice bundle that includes cardamom, mace, cinnamon, cloves, black pepper, and bay leaf. This adds a subtle aroma that makes it truly royal.

Once the dal is cooked, we prepare a tempering (tadka) using ghee, cumin, ginger-garlic paste, and powdered spices. But the secret ingredient in this recipe is curd! Yes, curd is added to the tempering, which gives the dal a creamy texture and a slight tang.

Finally, we add a paste of soaked and blended cashews, which makes it even richer. Before serving, a last tempering with garlic, hing, and red chili powder is added for extra flavor.

 

Cooking Tips

• Always roast the lentils in ghee before cooking. This gives a deep flavor.
• Boil the dal with whole spices tied in a cloth (potli). This way, you get the flavor without having to remove the spices later.
• Cook the ginger-garlic paste properly until the raw smell goes away.
• Use fresh curd and mix it well to avoid curdling.
• Cashew paste makes the dal richer. Soak cashews in warm water before blending.
• For the best taste, give a final tempering (tadka) of garlic, hing, and red chili powder.
• Garnish with fried onions (birista) for an authentic royal touch.

 

Pairing Guide

This dal is rich and creamy, so it pairs well with simple breads and rice.

• Serve it with hot naan or tandoori roti.
• Basmati rice with ghee makes a perfect combination.
• A side of pickles and papad adds a nice crunch.
• A cool cucumber raita balances the rich flavors of the dal.

 

Frequently Asked Questions

1. What makes Awadhi Sultani Dal special?

Awadhi Sultani Dal is different because it is first roasted in ghee, cooked with whole spices, and finished with curd and cashew paste. It is a rich, creamy, and flavorful dal.

2. Can I use mustard oil instead of ghee?

Yes, but ghee gives a better flavor. Mustard oil has a strong aroma that some people may not like.

3. Why do we add curd in the dal?

Curd makes the dal creamy and adds a slight tang, which balances the flavors.

4. What can I use instead of cashew paste?

You can use almond paste or fresh cream, but cashew paste gives the best richness.

5. How long does it take to cook this dal?

Since we roast the dal first, it takes about 3-4 whistles in a pressure cooker to become soft and creamy.

6. Can I make this dal without a pressure cooker?

Yes, but it will take longer. You need to boil the dal in a pot for at least 40-50 minutes until it becomes soft.

7. What if I don’t have a spice bundle (potli)?

You can add the whole spices directly, but you will have to remove them later before serving.

8. Can I add vegetables to this dal?

This dal is traditionally made without vegetables, but you can add tomatoes or spinach for extra nutrition.

9. What is the final tempering (tadka) for?

The last tadka of garlic, hing, and red chili powder adds an extra layer of flavor and makes the dal look beautiful.

10. Can I store this dal?

Yes, you can store it in the fridge for up to 2 days. Reheat it with a little water before serving.