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.
Course Appetizer, Main Course, Soup
Cuisine Indian
Keyword How to cook mashed toor dal, How to make dal for lunch
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.
Video
Notes
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.