Dal Sultani
A rich Mughlai-style lentil dish with a smooth texture, gentle spices, and a light smoky finish. Creamy without being heavy, it makes a comforting side for pulao, naan, or kebabs.
For 4 servings
- prep
Soak and drain the chana dal.
Wash the chana dal well, soak it in water for 30 minutes, then drain before cooking.
- pressure cook · ~25 min
Pressure cook the dal until soft.
1.Add soaked chana dal and 3 cups water to a pressure cooker.2.Add 1 pinch turmeric powder and half of the salt.3.Cook for 5 to 6 whistles until the dal is very soft.4.Let the pressure release naturally before opening.TIPCook the dal slightly softer than usual so it blends into a smooth, creamy finish. - mix
Blend the cooked dal lightly.
Mash or blend the cooked dal until mostly smooth but not completely pasty. Keep it thick and creamy.
- saute · ~7 min
Cook the whole spices and onion.
1.Heat ghee in a pan over medium heat.2.Add cumin seeds, black cardamom, cloves, and cinnamon.3.Let them sizzle for 20 to 30 seconds until fragrant.4.Add chopped onion and cook until soft and light golden. - saute · ~2 min
Add the aromatics and ground spices.
1.Add ginger-garlic paste and slit green chili.2.Cook for 1 minute until the raw smell fades.3.Add coriander powder, garam masala, and the remaining salt.4.Mix well and cook for 30 seconds.TIPKeep the heat low once the powdered spices go in so they do not burn. - simmer · ~10 min
Simmer the dal with milk and cream.
1.Pour the mashed dal into the pan and mix well.2.Add warm milk and stir until smooth.3.Simmer on low heat for 8 to 10 minutes, stirring often.4.Stir in fresh cream during the last 2 minutes.TIPDo not boil hard after adding milk and cream or the texture can turn grainy. - other · ~2 min
Give the dal a smoky finish.
1.Heat the charcoal over an open flame until red hot.2.Place a small steel bowl in the center of the dal pot.3.Set the hot charcoal in the bowl and cover the pot right away.4.Let the smoke infuse the dal for 2 minutes, then remove the bowl and charcoal.TIPA short smoke is enough here; too much will overpower the gentle Mughlai flavors. - serve
Serve the Dal Sultani hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the chana dal a little softer than regular dal so it blends into the signature velvety Sultani texture.
- 2Blend only until mostly smooth; leaving a little body keeps the dal from turning gluey or pasty.
- 3Warm the milk before adding it so the simmer stays gentle and the dairy mixes in smoothly.
- 4Keep the heat low after adding coriander powder and garam masala, since these spices scorch quickly in ghee.
- 5Stir often during the final simmer because thick mashed dal can catch at the bottom of the pan.
- 6Smoke the dal for just about 2 minutes; longer dhungar can dominate the mild cream-and-spice balance.
- 7If the dal thickens on standing, loosen it with a splash of hot water or warm milk before serving.
Adapt it for your goals.
Low-oil
Use less ghee and finish with only a spoon of cream for a lighter version that still keeps the smoky dal character.
spicierSpicier
Add an extra green chili or a pinch more garam masala if you want the rich dal to have a sharper heat.
no smokeNo-smoke
Skip the charcoal step for an easier everyday dal; the black cardamom still gives a subtle smoky depth.
veganVegan
Replace ghee with oil and swap milk and cream for unsweetened cashew milk and cashew cream for a dairy-free Mughlai-style finish.
Why this is on our healthy list.
Protein-Rich Lentil Base
Chana dal brings plant protein and makes this rich-tasting dish more filling and satisfying.
Fiber From Chana Dal
Split chickpeas add fiber, which helps give the creamy dal substance beyond the milk and cream.
Digestive Spice Support
Cumin, ginger, garlic, cloves, and coriander contribute aroma while traditionally helping make lentil dishes feel easier to digest.
Frequently asked questions
Yes. Simmer the soaked chana dal in a pot until very soft, adding more water as needed, then mash or blend as directed.
