Is Chana Dal Sultani healthy?

It's a mix. Chana dal itself is very healthy, providing excellent plant-based protein, fiber, and essential minerals. However, the 'Sultani' preparation is rich due to the use of ghee, full-fat milk, and cream, making it higher in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet, especially on special occasions.

Can I make this dal without a pressure cooker?

Yes, you can. Cook the soaked dal in a deep pot with a lid. It will take significantly longer, about 60-75 minutes, for the dal to become tender. You may need to add more water during the cooking process.

Why did my curd curdle in the gravy?

Curd curdles due to high heat or a sudden temperature change. To prevent this, always lower the heat to the minimum before adding the curd, make sure the curd is well-whisked and at room temperature, and stir continuously and quickly as you pour it in.

Can I use any other dal for this recipe?

While Chana Dal is traditional for this specific recipe, you could try it with Toor Dal (Arhar Dal). The cooking time for Toor Dal will be shorter, and the texture will be much softer and creamier.

Home / Recipes / mughlai / Chana Dal Sultani

mughlaiMediumvegetariangluten freenut freesoy free

Chana Dal Sultani

POPULARITY

0.0/5

TASTE SCORE

8/10

A taste of royalty in every spoonful. This Mughlai lentil curry features tender split chickpeas simmered in a luxurious, creamy gravy with milk, yogurt, and aromatic spices. Perfect for special occasions.

PREP

15m

COOK

40m

SERVES

1 CUP

401 cal

SERVINGS

INSTRUCTIONS

4 steps. 40 minutes total.

4 STEPS

1
Step 1
- a.Pressure Cook the Dal
- b.Drain the soaked chana dal. In a pressure cooker, combine the dal, 3 cups of fresh water, 0.5 tsp salt, and turmeric powder.
- c.Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15-20 minutes, until the dal is tender but still holds its shape.
- d.Allow the pressure to release naturally. Once safe to open, gently mash about one-third of the dal with the back of a spoon to create a creamy base while leaving the rest whole for texture. Set aside.
2
Step 2
- a.Prepare the Royal Masala
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter.
- c.Add the bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30-40 seconds until the spices release their aroma.
- d.Add the finely chopped onion and sauté for 7-9 minutes, stirring occasionally, until it turns a deep golden brown.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- f.Reduce the heat to low. Add the red chili powder and coriander powder, and stir for 20 seconds to prevent burning.
3
Step 3
- a.Combine and Simmer
- b.Pour the cooked dal into the masala pan. Mix everything well and bring the mixture to a gentle simmer over medium heat.
- c.Turn the heat to the lowest setting. Slowly pour in the whisked curd, stirring continuously and vigorously to prevent it from curdling.
- d.Once the curd is fully incorporated, pour in the room-temperature milk and mix well. Let the dal simmer gently on low heat for 5-7 minutes, allowing the flavors to meld together.
- e.Stir in the fresh cream and cook for just 2 more minutes. Do not let the dal come to a rolling boil after adding the cream.
4
Step 4
- a.Finish and Garnish
- b.Add the remaining 0.75 tsp salt (or to taste), garam masala, and crushed kasuri methi.
- c.Stir gently to combine and then turn off the heat.
- d.Let the dal rest for 5 minutes for the flavors to settle.
- e.Transfer to a serving bowl, garnish with fresh chopped coriander leaves, and serve hot with naan, roti, or jeera rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking the dal is non-negotiable for a soft texture and reduced cooking time.
2
To prevent curdling, ensure the curd is at room temperature and the heat is on the absolute lowest setting when you add it.
3
For an even richer, more royal flavor, add a paste of 8-10 soaked and ground cashews along with the milk.
4
This dal thickens significantly as it cools. Adjust consistency with a splash of warm milk or water when reheating.
5
For a smoky 'dhungar' flavor, place a small steel bowl in the center of the finished dal. Add a piece of hot charcoal, pour a few drops of ghee over it, and immediately cover the pan for 2-3 minutes.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan Version

Replace ghee with coconut oil or another neutral oil. Substitute curd with a plant-based yogurt (like cashew or coconut yogurt), and use full-fat coconut milk or cashew cream instead of dairy milk and cream.

Spicier Version

Increase the amount of green chilies to 3-4 and red chili powder to 1 tsp. You can also add a pinch of black pepper powder along with the garam masala.

With Vegetables

Add 1/2 cup of finely chopped carrots or bottle gourd (lauki) to the pressure cooker along with the dal for added nutrition and texture.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Plant-Based Protein

Chana dal is an excellent source of vegetarian protein, which is crucial for muscle repair, building tissues, and overall body function.

gut

Supports Digestive Health

The high fiber content in chana dal aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.

minerals

Good Source of Minerals

This dal provides essential minerals like manganese, folate, and iron, which are vital for energy production, red blood cell formation, and bone health.

QUESTIONS?

Frequently asked questions

One serving of Chana Dal Sultani contains approximately 420-450 calories. This is an estimate and can vary based on the specific ingredients used, especially the fat content of the milk, curd, and cream.

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