Lucknowi Dal / Nawabi style Toor dal/ Awadi Dal

 

Lucknowi dhal or Nawabi style toor dhal that is rich & creamy dhal that is quite different from the regular dhal we make at home. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Punjab, Kashmir and Hyderabad. The city is also known for its Nawabi foods. The flavours give a good royal feel when you serve your guests. A bowl of piping hot dhal with Phulka or Jeera rice will make your day.

Check my other recipes – Moong Dhal, Chinna Vengaya Sambar, Sundakkai Arachuvitta Vathakuzhambu.

INGREDIENTS

Toor dhal – 1 cup

Green chilli – 1 (Chopped into pieces)

Turmeric powder – 1/2 tsp

Water – 3 cups

Sugar – 1 tsp

Fresh Cream – 2 tsp

Salt – To taste

Fresh Coriander – To garnish

For Seasoning

Ghee – 2 tsp

Kashmiri red chilli / Bedigi Red chilli –  2

Asafoetida – 1/4 tsp

Garlic cloves – 4 (chopped into small pieces)

Cumin – 1 tsp

  • 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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10 Responses

  1. Yellow dal is our family favorite we make it 4 to 5 times in a week.
    Also add little ginger in tadka.

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