Dal Sultani is a rich and delectable lentil dish from the royal kitchens of the nawabs of Awadh, present-day Uttar Pradesh.
As the name – Dal Sultani – indicates, this dal is not your everyday humble dal. Rather, it is a shahi dal, with a rich and regal taste profile and hence considered suitable for the refined and discerning palate of sultans, nawabs, and aristocrats.
This toor dal recipe (arhar dal recipe or split pigeon pea) using Organic Shastra’s delicious organic toor dal is cooked with milk and cream for a smooth, creamy, and luscious texture. It is flavoured with a mélange of spices for a mouth-watering aroma, infused with smoke (dhungar) from a piece of coal for enhanced flavour, and then finished off with a tadka (tempering) of ghee with cumin and garlic.
Awadhi Style Sultani Dal is somewhat similar to Dal Makhani, one of the most well-known North Indian lentil dishes, in that both use dairy products to achieve a thick, rich, and creamy consistency.
Follow our dal preparation to learn how to make Dal Sultani at home using basic ingredients found in any kitchen and transform simple toor dal / arhar dal (split pigeon pea) into a celebrated dish worthy of being served on special occasions. This culinary makeover is quick and easy and requires little extra effort or preparation apart from the dhungar (charcoal smoking) as can be seen in our daal recipe below.
Garnish our Awadhi Dal recipe with sliced green chillies and mint leaves.
Serve Awadhi style Sultani Dal hot with plain steamed rice, jeera rice, or biryani, or with naan, roti, chapati, phulka, lachcha paratha, or bakarkhani.
Click here to see all Organic Shastra products including this organic toor dal.
You might also like some of our other Awadhi recipes:
Veg Tahiri
Badal Jaam
Yakhni Pulao
Galouti Kebab
Nargisi Kofta
Or take a look at all our Vegetarian Recipes right here!
Note: This is a sponsored post. The opinions shared by Yummefy are based on our personal experience and usage of Organic Shastra products.