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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.
For 4 servings
Pressure Cook the Dal
Prepare the Royal Masala
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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.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 406.82 calories per serving with 14.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
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.
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.
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.
Chana dal is an excellent source of vegetarian protein, which is crucial for muscle repair, building tissues, and overall body function.
The high fiber content in chana dal aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
This dal provides essential minerals like manganese, folate, and iron, which are vital for energy production, red blood cell formation, and bone health.
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.
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.
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.
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.
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.