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A rich and creamy Mughlai lentil dish made with toor dal, yogurt, and a blend of aromatic spices. Its royal flavor and velvety texture make it a perfect centerpiece for a special meal, paired with naan or rice.
For 4 servings
Cook the Dal (15-20 minutes)
Prepare the Yogurt Base (3 minutes)
Prepare the Tempering (Tadka) (8-10 minutes)
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A rich and creamy Mughlai lentil dish made with toor dal, yogurt, and a blend of aromatic spices. Its royal flavor and velvety texture make it a perfect centerpiece for a special meal, paired with naan or rice.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 292.94 calories per serving with 12.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer (8-10 minutes)
Finishing Touches (2 minutes)
To make this dal vegan, replace ghee with a neutral oil like sunflower or canola oil. Use a thick, unsweetened plant-based yogurt (like coconut or soy) and substitute fresh cream with cashew cream.
For added nutrition, you can add 1/4 cup of finely chopped carrots or green peas along with the onions during the tempering stage.
While traditionally made with toor dal, you can use a mix of toor dal and masoor dal (red lentils) for a slightly different texture. Masoor dal cooks faster, so adjust pressure cooking time accordingly.
Toor dal is an excellent source of protein, which is essential for muscle building, tissue repair, and overall body function, making this dish very satisfying.
The high fiber content in lentils aids digestion and promotes gut health. Additionally, the probiotics from the curd contribute to a healthy gut microbiome.
This dal is a good source of calcium from the curd and phosphorus and magnesium from the lentils, all of which are vital minerals for maintaining strong and healthy bones.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their natural anti-inflammatory properties, which can help reduce inflammation in the body.
One serving of Sultani Dal (approximately 1 cup or 225g) contains around 320-350 calories. The exact count can vary based on the amount of ghee and cream used.
Yes, Sultani Dal is quite healthy. It's an excellent source of plant-based protein and dietary fiber from the lentils. The yogurt provides calcium and probiotics. However, it is a rich dish due to the use of ghee and cream, so it's best enjoyed in moderation as part of a balanced diet.
Absolutely. To make it vegan, substitute ghee with oil, use a thick plant-based yogurt, and replace the dairy cream with cashew cream or coconut cream for richness.
Yogurt can curdle due to a few reasons: 1) The heat was too high when you added it. 2) You didn't stir continuously. 3) The yogurt was too sour. To prevent this, always lower the heat to a minimum, stir constantly while adding the yogurt mixture, and use fresh, full-fat yogurt stabilized with besan.
Sultani Dal pairs beautifully with Indian breads like naan, roti, or paratha. It also goes very well with steamed basmati rice or jeera rice.
While toor dal is traditional, you can experiment. A mix of toor dal and masoor dal (red lentils) works well. Using only chana dal would require a longer cooking time and result in a different texture.