Dal Sultani
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.
For 4 servings
7 steps. 40 minutes total.
- 1
Step 1
- a.Soak the Dal
- b.Rinse the toor dal under running water until the water runs clear.
- c.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
Step 2
- a.Pressure Cook the Dal
- b.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.
- c.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.
- d.Allow the pressure to release naturally. Open the cooker, remove and discard the bay leaf and cinnamon stick.
- e.Whisk the dal vigorously until it is smooth and creamy. Set aside.
- 3
Step 3
- a.Prepare the Masala Base
- b.Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
- c.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.
- d.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Combine and Simmer
- b.Reduce the heat to low. Add the Kashmiri red chili powder and stir for 10 seconds.
- c.Immediately add the whisked curd, stirring continuously and vigorously for 1 minute to prevent it from splitting.
- d.Pour the cooked, whisked dal into the pan. Mix everything together well.
- e.Stir in the milk and about 1/2 cup of water to achieve your desired consistency. Add the remaining salt and the sugar.
- f.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
Step 5
- a.Finish the Dal
- b.Stir in the heavy cream, garam masala, and fresh lemon juice. Mix gently to combine.
- c.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
Step 6
- a.Prepare the Final Tempering (Tadka)
- b.In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
- c.Add the cumin seeds and let them sizzle and pop.
- d.Add the broken dried red chilies and sauté for about 20-30 seconds until they darken slightly and become aromatic.
- e.Immediately pour this hot, fragrant tempering over the prepared dal.
- 7
Step 7
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Serve Dal Sultani hot with naan, roti, or jeera rice for a truly royal meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, do not skip soaking the dal.
- 2The flavor of this dal heavily relies on well-browned onions. Be patient and sauté them until they are deep golden.
- 3Always use full-fat milk and curd at room temperature and add the curd on low heat while stirring constantly to prevent curdling.
- 4Never boil the dal after adding cream, as it can split and ruin the texture.
- 5For an even richer flavor, you can add a tablespoon of cashew paste along with the ginger-garlic paste.
Adapt it for your goals.
Vegan
To make a vegan version, replace ghee with a neutral oil or vegan butter. Use a plant-based yogurt (like coconut or soy) and substitute dairy milk and cream with full-fat coconut milk or cashew cream.
Richer VersionRicher Version
For an extra decadent dal, increase the amount of cream to 1/4 cup and add a paste of 10-12 soaked and ground cashews to the masala base.
Lentil VariationLentil Variation
You can make this recipe with a mix of toor dal and masoor dal (red lentils) in a 1:1 ratio. Masoor dal cooks faster and adds to the creamy consistency.
Why this is on our healthy list.
Excellent Source of Protein
Toor dal is a fantastic source of plant-based protein, which is essential for muscle repair, cell generation, and providing sustained energy.
Promotes Digestive Health
The high dietary fiber content in lentils aids in digestion, helps prevent constipation, and supports a healthy gut microbiome.
Supports Bone Strength
The inclusion of milk, curd, and cream provides a good amount of calcium, which is crucial for maintaining strong and healthy bones and teeth.
Frequently asked questions
One serving of Dal Sultani contains approximately 380-420 calories, depending on the exact amounts of ghee and cream used. It's a rich dish meant for special occasions.