Sultani dal Recipe

Cooking Directions

• STEP 1.Rinse and soak the lentils for 30 minutes. Drain and set aside.
• STEP 2.In a pressure cooker, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and sauté for a minute. Then add chopped tomatoes and cook until they turn mushy.
• STEP 4.Add the soaked lentils, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Add water and pressure cook for 4-5 whistles or until the lentils are cooked and soft.
• STEP 6.Once the pressure is released, open the cooker and give the dal a good stir. If needed, add more water to adjust the consistency.
• STEP 7.In a separate pan, heat ghee and add cumin seeds, dried red chilies, and asafoetida. Let them splutter.
• STEP 8.Pour this tempering over the cooked dal and mix well. Simmer for a few minutes.
• STEP 9.Garnish with chopped coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• You can adjust the spice levels according to your preference.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt to the dal.

Storage and Serving

• Sultani dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal on the stovetop or in the microwave before serving.
• Serve the dal hot with steamed rice, jeera rice, or any Indian bread like naan, roti, or paratha.