Dal Lucknowi, is a luscious tuvar dal recipe from nawabi cuisine. Cooked with milk and tempered with spices availabe in our everday pantry. It can be served with rice or enjoyed like a soup.Jump to Recipe
Addition of milk makes the dal, more fuller and creamier. The mildly tempered spices makes it a light accompaniment with rice. The day i made this dal, my elder one , took the dal in a bowl and enjoyed it like a soup.
Toor dal/Tuvar dal, the split pigeon pea, is most regularly used dal in tamil cooking, sambar/rasam is made with this dal. Plain boiled dal, mashed with salt is served along with steaming hot rice and ghee as the first course in every festive meal.
When i came across the Dal Lucknowi recipe, i was surprised by the addition of milk to the dal. But, that is what makes this dal rich and smooth.
The dal can be made little spicy by adding red chilies in the tadka. But i haven’t added it as i felt the chilies added while cooking the dal was enough.
If making for adults, i would recommed the red chilies in tadka or increase the green chilies for the punch.
Pair this scrumtious Dal lucknowi with steaming hot rice and any dry subzi, it would be the best comforting meal you can ever enjoy.
Check the Video on how to make Dal LucknowiJump to Video
If you pressure cook the directly in the cooker without another vessel inside then you can follow the instructions directly in the cooker. I usually use another bowl inside my cooker while cooking dal. Hence i have used a kadai/sauce-pan for the rest of recipe.
- Pressure cooker
- Sauce pan
- 1 cup Toor Dal/Tuvar Dal/ Split pigeon peas
- 2 nos green chilies chopped
- ¼ teaspoon turmeric powder
- ¾ teaspoon salt or to taste
- ¾ cup milk i have used full fat
- Fresh coriander leaves for garnish
- 1-2 teaspoon vegetable oil or ghee
- ¼ teaspoon mustard seeds/ kadugu
- ½ teaspoon cumin seeds /jeera
- 2 cloves garlic minced
- a sprig of curry leaf
- 2 nos broken red chilies optional, i didnt use
- Wash and soak tuvar dal/toor dal for 15 minutes. Pressure cook dal with green chillies and 2 cups of water until soft.
- Heat a kadai, add the dal and 1 cup of water to it and let it come to a boil.
- While the dal boils, heat a small tadka pan with oil, splutter mustard seeds, add minced garlic, cumin, hing and curry leaves.
- Pour this sizzling tadka over the boiling dal and let it simmer. Check the consistency if its too thick, add ¼ cup of water to it.
- After 10 minutes, add milk to the dal and let it simmer for 8-10 minutes in a medium flame.
- Once all the flavors have mingled well, garnish it with fresh coriander leaves, take it off the stove and serve it warm with rice or enjoy it like a soup.
- The dal thickens as it cools, so adjust the consistency accordingly. We prefer a mildly thick and pourable dal.
- You can also add some red chilies in the tadka and make it a bit more spicy, i didnt do it, Both my kids enjoyed it much
- If making for adults, i would recommend adding 2 red chilies or increase the green chili to 3 for a punch.
- The dal can be made ahead for parties, can be diluted and reheated just before serving. Makes a great crowd pleaser.
Checkout another recipe made of toor dal, a creamy, spicy lachko dal.