Dal Lucknowi
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.
Servings 4
Equipment
- Pressure cooker
- Sauce pan
Ingredients
- 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
Tempering
- 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
Instructions
- 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.
