Make Awadhi Sultani Dal at Home | Rich & Creamy Royal Recipe | घर पर बनाएं नवाबी अवधी सुल्तानी दाल
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Want to make a rich and creamy Awadhi Sultani Dal at home? This royal lentil dish from the kitchens of Nawabs is made with tur dal (pigeon peas), milk, cream, and aromatic spices. Perfect for special occasions, this dal pairs beautifully with rice or naan. Watch the full recipe and try it today!
Portion servings: 6-7 pax
Preparation time: 05 mins
Cooking time: 60 mins
Ingredients:
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 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
2nd takda
Ghee 2 tbsp
Garlic chopped 1 tbsp
Hing ½ tsp
Red chilli powder ½ tsp
Barista ½ cup
Brown onion paste
Method:
Step 1: Preparing the Masala Potli
Take a small muslin cloth and place whole spices like cloves, cinnamon, bay leaves, and green cardamom in the center.
Tie it securely into a pouch to prevent the spices from mixing directly with the dal. Keep aside.
Step 2: Cooking the Dal
Heat ghee in a pressure cooker or a deep pot.
Add washed and soaked lentils. Cook them in ghee until they turn golden brown and release a nutty aroma.
Pour in enough water, add salt, and drop in the prepared masala potli.
Cover and cook until the lentils become soft and mushy. If using a pressure cooker, let it whistle a few times.
Once cooked, remove the spice potli and discard it. Lightly mash the dal to get a creamy texture.
Step 3: Preparing the First Tadka
Heat ghee in a pan and add cumin seeds, letting them splutter.
Add ginger-garlic paste and sauté until it turns fragrant and golden brown.
Reduce the flame and mix in ground spices, stirring quickly to prevent burning.
Slowly add whisked curd, stirring continuously to prevent curdling.
Stir in cashew paste and cook until the mixture thickens, turns golden brown, and gives a nutty aroma.
Add slit green chillies and a little salt.
Pour the cooked dal into this mixture and stir well. Let it simmer for a few minutes to blend the flavors.
Step 4: Preparing the Second Tadka
Heat ghee in a small pan.
Add chopped garlic and sauté until golden brown and aromatic.
Sprinkle in hing and red chilli powder. Stir quickly and pour this sizzling tempering over the dal.
Step 5: Final Garnish and Serving
Stir in brown onion paste for added richness.
Garnish with crispy fried onions for texture and flavor.
Serve hot with naan, roti, or jeera rice.
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