How to make Dal Lucknowi - Dal delicatedly spiced and enriched with milk.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split pigeon peas, Dried red chillies (सूखी लाल मिर्च )

Cuisine : Uttar Pradesh

Course : Dals and Kadhis

Dal Lucknowi Recipe Card

Dal Lucknowi
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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Dal Lucknowi checkout Dal Dhokli, Amti, Sambhar, Sambhar . You can also find more Dals and Kadhis recipes like Gujarati Kadhi, Ma Chole Di Dal, Egg Dal Tadka, Raw Mango Rasam.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dal Lucknowi Recipe

  • Split pigeon peas (toor dal/arhar dal),soaked 1 cup

  • Dried red chillies to taste

  • Green chillies Chopped 2

  • Turmeric powder 1/2 teaspoon

  • Oil 2 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Dried red chillies broken 4

  • Garlic chopped 4 cloves

  • Milk 1 cup

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Pressure cook the dal with salt, green chillies, turmeric powder and two cups of water till pressure is released twice (two whistles).

Step 2

Heat the oil in a non stick pan. Add the asafoetida, cumin seeds, red chillies and garlic and sauté till fragrant.

Step 3

Add to the boiling dal and mix well. Add one cup of water and milk and continue to simmer for two to three minutes.

Step 4

Adjust salt, garnish with fresh coriander and serve hot.