Dal Lucknowi is a Nawabi style of dal recipe from the city of Lucknow or ancient Awadh in Uttar Pradesh.
Dal Lucknowi gets its origin from the land of Nawabs and has got a smooth and creamy texture. It is traditionally prepared with toor daal and the main ingredient that differentiates from other dal preparation is the addition of milk.
In Uttar Pradesh households, a simple meal with dal lucknowi, sabzi, roti and rice is almost an everyday affair.
Dal Lucknowi in my home is usually accompanied by bhindi ki sabzi, aloo palak, aloo gobhi and many other dry veg recipes as side dish.
For tempering
1. In a pressure cooker, add toor dal, turmeric, hing, green chillies, salt and 2 cups of water. Pressure cook on high flame for 2 whistles. Switch off the flame and keep as it is for the pressure to be released by itself.
2. Once the pressure is released, remove the lid and add little water if required, bring to boil on low flame.
3. In the meantime, prepare the tempering by heating oil and spluttering the cumin seeds. Add dried red chillies and garlic pods, saute till fragrant - be careful not to burn the garlic.
4. Add this tempering over the boiling dal and close the lid immediately for the flavors to get infused.
5. Open the lid after few minutes and add the milk. Give a stir and simmer for few minutes.
6. Yummy Dal Lucknowi is ready, garnish with fresh coriander leaves and enjoy with roti, phulka and rice!
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| Lucknowi Dal |
In Uttar Pradesh households, a simple meal with dal lucknowi, sabzi, roti and rice is almost an everyday affair.
Dal Lucknowi in my home is usually accompanied by bhindi ki sabzi, aloo palak, aloo gobhi and many other dry veg recipes as side dish.
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| Lucknowi Dal |
Dal Lucknowi Recipe
Author: Razina | Cuisine: Indian | Recipe Type: Main
Prep Time: 30 minutes | Cook Time: 20 minutes | Yield: 4 servings
Ingredients
- 1 cup toor dal (arhar), washed and soaked for 30 minutes
- 1/2 teaspoon turmeric powder
- a pinch of hing or asafoetida
- 2-3 green chillies, slit
- salt, as required
- 1/2 cup milk
For tempering
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 2-3 dried red chillies, deseeded
- 3-4 garlic pods
- coriander leaves for garnishing
Directions for making dal lucknowi recipe
1. In a pressure cooker, add toor dal, turmeric, hing, green chillies, salt and 2 cups of water. Pressure cook on high flame for 2 whistles. Switch off the flame and keep as it is for the pressure to be released by itself.
2. Once the pressure is released, remove the lid and add little water if required, bring to boil on low flame.
3. In the meantime, prepare the tempering by heating oil and spluttering the cumin seeds. Add dried red chillies and garlic pods, saute till fragrant - be careful not to burn the garlic.
4. Add this tempering over the boiling dal and close the lid immediately for the flavors to get infused.
5. Open the lid after few minutes and add the milk. Give a stir and simmer for few minutes.
6. Yummy Dal Lucknowi is ready, garnish with fresh coriander leaves and enjoy with roti, phulka and rice!
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!