Lucknowi dal is a special dal recipe from the heartland of ancient Awadh. This special Awadhi recipe has the fragrance of Lucknowi spices. Like everything else in Lucknow, the special Lucknowi dal too has its own characteristic flavour. Although it is a lot like dal tadka, the Lucknowi dal is still a distinct dal recipe that tastes different and is cooked very differently.
The main element of difference in this Awadhi recipe is the addition of milk to the dal. The Lucknowi dal is traditionally made with Toor dal so do not try any changes here. It is a dal recipe that can be prepared very quickly so try it the next time you are in a hurry.
Preparation Time: 20 minutes
- Toor dal- 1.5 cups (soaked in water for an hour)
- Asfoetida or Hing- ½tsp
- Turmeric Powder- ½tsp
- Green chillies- 3 (slit)
- Garlic pods- 4 (chopped finely)
- Dry red chillies- 2
- Ghee- 2tbsp
- Cumin seeds- 1tsp
- Milk- ½ cup
- Coriander leaves- ½ cup (chopped)
- Salt- as per taste
1. Cook the dal in a pressure cooker adding salt, turmeric powder, hing and green chillies. Let it cook for the duration of 2 whistles.
2. Cook the dal with just about two and a half cups of water. This is because too much water will dilute the taste and too little will leave the dal half cooked. The water should cover 3/4 of your ring finger if you dip it in.
3. Meanwhile chop and prepare the spices for seasoning the dal.
4. When the dal is cooked, give it sitting time for 5 times so that all the steam is released.
5. Pour the dal in a pan and add a little water if required. Let it come to boil on a low flame.
6. Heat ghee in another small pan. Season it with dry red chillies, cumin seeds and finally the garlic pods.
7. Add the garlic in the end so that they don't get burnt by the blistering heat.
8. Pour this seasoning into the bubbling dal and cover it immediately to stop the escaping fumes.
9. 2 minutes later remove the lid and add milk to the dal. Adding milk softens the flavour of the spices and gives the dal a smooth taste.
Garnish dal Lucknowi with chopped coriander leaves and serve with roti or pulao.