A luxurious and creamy lentil dish from the royal kitchens of Mughlai cuisine. Made with pigeon peas (toor dal) and enriched with milk and cream, this dal boasts a velvety texture and a mildly spiced, aromatic flavor that is pure comfort in a bowl.
Prep15 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 cup
351cal
13gprotein
38gcarbs
Ingredients
1 cup Toor Dal (Also known as Arhar Dal. Rinse well before soaking.)
3.5 cup Water (3 cups for pressure cooking and 0.5 cup for adjusting consistency)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Creamy, protein-packed vegan Dal Sultani with crispy Warqi Paratha. Soul-satisfying and healthy!
This awadhi dish is perfect for lunch. With 955.99 calories and 19.49g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
Kashmiri Red Chili Powder
(Adjust to your spice preference)
3 tbsp Curd (Full-fat, whisked until smooth)
1 cup Whole Milk (At room temperature)
1.25 tsp Salt (Or to taste)
0.5 tsp Sugar (Balances the flavors)
3 tbsp Heavy Cream
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 pcs Dried Red Chilies (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Dal
Rinse the toor dal under running water until the water runs clear.
Soak the dal in ample water for at least 30-60 minutes. This step is crucial for a creamy texture. Drain the water completely before cooking.
2
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained dal, 3 cups of water, 1 tsp of salt, turmeric powder, bay leaf, and the cinnamon stick.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, remove and discard the bay leaf and cinnamon stick.
Whisk the dal vigorously until it is smooth and creamy. Set aside.
3
Prepare the Masala Base
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté until it turns a deep golden brown. This will take about 8-10 minutes and is essential for the dal's signature sweet, rich flavor.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Combine and Simmer
Reduce the heat to low. Add the Kashmiri red chili powder and stir for 10 seconds.
Immediately add the whisked curd, stirring continuously and vigorously for 1 minute to prevent it from splitting.
Pour the cooked, whisked dal into the pan. Mix everything together well.
Stir in the milk and about 1/2 cup of water to achieve your desired consistency. Add the remaining salt and the sugar.
Bring the dal to a gentle simmer and let it cook on low heat for 8-10 minutes, allowing the flavors to meld beautifully. Stir occasionally to prevent sticking.
5
Finish the Dal
Stir in the heavy cream, garam masala, and fresh lemon juice. Mix gently to combine.
Cook for just 1-2 more minutes on the lowest heat. It is important not to boil the dal after adding the cream. Turn off the flame.
6
Prepare the Final Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
Add the cumin seeds and let them sizzle and pop.
Add the broken dried red chilies and sauté for about 20-30 seconds until they darken slightly and become aromatic.
Immediately pour this hot, fragrant tempering over the prepared dal.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve Dal Sultani hot with naan, roti, or jeera rice for a truly royal meal.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
