Lucknowi Dal, or Nawabi-style Toor Dal, is a luxurious and creamy lentil dish that stands out from the regular dal commonly prepared at home. Hailing from the Awadh region, which has been profoundly influenced by Mughal culinary traditions, this dish reflects the rich, royal flavors characteristic of Lucknow’s cuisine.
Culinary Heritage
Lucknow, the heart of the Awadh region, boasts a cuisine deeply rooted in Mughal cooking techniques. The city’s food is known for its opulence and intricate flavors, drawing influences from Central Asia, Punjab, Kashmir, and Hyderabad. The Nawabi style of cooking, known for its rich and aromatic dishes, is a testament to the grandeur of Lucknow’s culinary legacy.
Unique Characteristics
What sets Lucknowi Dal apart is its sumptuous texture and rich taste. This dal is made with toor dal (pigeon peas) and features a blend of spices that infuse it with a royal flavor profile. The cooking technique and the choice of spices result in a dish that is both hearty and sophisticated, perfect for impressing guests and adding a touch of elegance to any meal.
Serving Suggestions
Lucknowi Dal is best enjoyed piping hot and pairs exceptionally well with:
- Phulka: Soft, unleavened Indian flatbreads that complement the creamy texture of the dal.
- Jeera Rice: Fragrant cumin-flavored rice that balances the richness of the dal.
A bowl of this luxurious dal can transform an ordinary meal into a special occasion, providing a taste of the grandeur of Nawabi cuisine. The flavors and texture make it a comforting and indulgent dish that captures the essence of royal Indian culinary traditions.
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Lucknowi Dal / Nawabi style Toor Dal / Awadi Dal
Equipment
- Pressure cooker
- Pan
Ingredients
- 1 cup Toor dhal
- 1 No Green chilli Chopped into pieces
- 1/2 tsp Turmeric powder – 1/2 tsp
- 3 cups Water – 3 cups
- 1 tsp Sugar – 1 tsp
- 2 tsp Fresh Cream – 2 tsp
- To taste Salt – To taste
- To garnish Fresh Coriander – To garnish
For Seasoning
- 2 tsp Ghee
- 2 Nos Kashmiri red chilli / Bedigi Red chilli
- 1/4 tsp Asafoetida
- 4 Nos Garlic cloves chopped into small pieces
- 1 tsp Cumin
Instructions
- Take a cup of toor dhal or pigeon pea, add a cup of water and wash it well. Discard the water.
- Then add 3 cups of fresh water into the dhal, add chopped green chilli, turmeric powder.
- Pressure cook the dhal well. It should be in mushy consistency.Keep the dhal aside and mash it well.
- In a heavy bottomed pan or a vessel, add ghee.Then add red chilli broken into pieces, cumin seeds, asafoetida, garlic cloves and saute well.
- The raw smell of the garlic should go off.
- At this stage add the pressure cooked dhal into the pan.
- Keep it in medium flame, add required amount of salt for the recipe.
- Add sugar for the sweetness and mix well.
- Then add the fresh cream and allow to cook for two to three minutes. Fresh cream gives the richness to the gravy.
- Finally garnish it with fresh coriander leaves.
- Nawabi style toor dhal is ready. Serve it hot with Jeera rice or Phulka.
Video
Notes
INSTRUCTIONS
-
Take a cup of toor dhal or pigeon pea, add a cup of water and wash it well. Discard the water.
-
Then add 3 cups of fresh water into the dhal, add chopped green chilli, turmeric powder.
-
Pressure cook the dhal well. It should be in mushy consistency.Keep the dhal aside and mash it well.
-
In a heavy bottomed pan or a vessel, add ghee.Then add red chilli broken into pieces, cumin seeds, asafoetida, garlic cloves and saute well.
-
The raw smell of the garlic should go off.
-
At this stage add the pressure cooked dhal into the pan.
-
Keep it in medium flame, add required amount of salt for the recipe.
-
Add sugar for the sweetness and mix well.
-
Then add the fresh cream and allow to cook for two to three minutes. Fresh cream gives the richness to the gravy.
-
Finally garnish it with fresh coriander leaves.
-
Nawabi style toor dhal is ready. Serve it hot with Jeera rice or Phulka.
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Thank you !!
Yellow dal is our family favorite we make it 4 to 5 times in a week.
Also add little ginger in tadka.
Thank you so much Hema ji… Yes, I make regular toor dal with ginger. This is a Nawabi style dal, hence I didn’t add ginger.
Toor dal with cream, now that is definitely a different kind of dal. Creamy and full of flavours, would love to enjoy it with rice.
Thank you so much Mayuri ji…
Never tried arhar dal with cream..looks so comforting.. will love to have with some hot tandoori roti!!
Thank you Swathi!! Do try. You ll love it ☺
Can have bowlful of this dal anytime such a hearty and flavorful recipe, love the idea of using cream with toor dal.
Thank you Jolly…
Interesting dal recipe.Looks so royal .
Thank you Preethi
[…] A few dal recipes from my co-bloggers: Sukhi Pudine Ki Dal and Lucknowi Dal […]