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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
Soak the Dal
Pressure Cook the Dal
Prepare the Masala Base
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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.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 350.91 calories per serving with 12.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish the Dal
Prepare the Final Tempering (Tadka)
Garnish and Serve
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.
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.
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.
Toor dal is a fantastic source of plant-based protein, which is essential for muscle repair, cell generation, and providing sustained energy.
The high dietary fiber content in lentils aids in digestion, helps prevent constipation, and supports a healthy gut microbiome.
The inclusion of milk, curd, and cream provides a good amount of calcium, which is crucial for maintaining strong and healthy bones and teeth.
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.
Dal Sultani is moderately healthy. It is an excellent source of plant-based protein and dietary fiber from the lentils. However, the generous use of ghee, milk, and cream makes it high in saturated fats and calories, so it should be enjoyed in moderation as part of a balanced diet.
Absolutely. Cook the soaked dal in a heavy-bottomed pot with a lid. It will take longer, approximately 45-60 minutes, for the dal to become completely soft. You may need to add more water during the cooking process.
The primary difference is the lentils used. Dal Sultani is made with Toor Dal (pigeon peas) and has a lighter, creamier base with milk and yogurt. Dal Makhani is made with whole black lentils (urad dal) and kidney beans (rajma), and is typically richer, heavier, and smokier in flavor.
Store leftover Dal Sultani in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling; simply add a splash of hot water or milk while reheating to restore its original consistency.