Dec 13, 2013

Dal Lucknowi

 Dal Lucknowi – Recipe from Sanjeev Kapoor’s Dal & Kadhi Cookery Book !!!

Dal spiced and enriched with milk. Best with rotis / rice ..

Cooking Time: 30 minutes
Servings: 4
Preparation Time: 20-30 minutes


Split pigeon pea (toor dal/arhar dal),soaked - 1 cup / 200 ml / 8 oz ( Indian standard measuring cup)

Salt  to taste (or 3/4th teaspoon)

Green chillies, chopped -   2

Turmeric powder - 1/2 teaspoon

Oil - 2 teaspoon

Asafoetida  (hing)– a  pinch

Cumin seeds (jeera) - 1 teaspoon

Dried red chillies, broken -  4

Garlic, chopped   - 4 cloves

Milk - 1 cup

Fresh coriander leaves, chopped - 2 tablespoons


Pressure cook the dal with salt, green chillies, turmeric powder and two cups of water till pressure is released twice (two whistles). Heat the oil in a non stick pan. Add the asafoetida, cumin seeds, red chillies and garlic and sauté till fragrant. Add to the boiling dal and mix well. Add one cup of water and milk and continue to simmer for two to three minutes. Adjust salt, garnish with fresh coriander and serve hot.

1 comment:

Unknown said...

one of my favorite dals.. looks yummy!!