Sultani Dal is from the Mughlai or Awadhi cuisine and is made with milk and cream. This is a delicious, rich, creamy vegan version of the dal recipe made with tur dal and cashew cream sauce.
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What Dal is this
Sultani Dal is actually a royal dal from the kitchens of the Nawabs of Uttar Pradesh. This Dal is part of the Mughlai/Awadhi cuisine.
It's a special recipe because it's made with tur dal cooked with milk, cream, and yogurt with a tantalizing tadka on top. It has a very distinct flavor.
This dal is rich and creamy in texture and is considered to be 'Shahi' because of its tantalizing aroma and taste. Hence it was deemed fit for the kings back then.
Sultani Dal was reserved for special family occasions and was a celebrated dish. It's one of those recipes that's passed down from generation to generation.
North Indian cuisine
I love exploring different recipes from the northern regions of India. They are so much different than the South Indian food I grew up eating.
Some of the recipes from up North that I have made and loved are Sweet Paneer Gujiya Shells, Matar ka Nimona, Steamed Bafauri, Shahjahani Dal, Himachali Chana Madra, and Dal Shorba.
We love eating all kinds of Dal at home and I love to try out different variations of it. When I came across this unique Dal recipe made with tur dal, I had to make it!
Why make this
- A vegan and gluten-free version of the traditional dal recipe
- Very easy to make
- It's a royal dal from the Mughlai cuisine
- Needs basic pantry essentials
- This recipe doesn't call for tomatoes
- Great way to consume lentils
Ingredients needed 🧾
Lentils - You just need one kind of Dal for this recipe - Tur/Toor dal. Also known as arhar dal or split pigeon peas, they can be found in Indian grocery stores or on Amazon.
Basic ingredients that go in this Dal - onion, garlic, ginger, green chillies, and lemon juice.
Herbs and spices - cilantro, dried red chillies, cumin seeds, turmeric powder, and chilly powder are used here.
Cashews - You need raw, unsalted cashews. Since this is a vegan recipe, cashews are used to make the cream.
Dal masala is an optional ingredient. However, it's a good addition if you have one. You can find it in Indian grocery stores or on Amazon.
Some also like to add a teaspoon of saffron soaked in ¼th cup of warm milk (vegan or regular) to finish as the final step in the recipe.
I use homemade vegan ghee in this Dal recipe. But you can also use any cooking oil or vegan butter.
Besides all these ingredients, you will also need a Pressure cooker (I use this), blender, and tadka pan to make this vegan Dal.
How to make it 🔪
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- Boil tur dal with turmeric powder, dal masala (if adding), and salt in a pressure cooker. Once it's cooked, let the steam out, then open the cooker.
- Meanwhile, make the cashew cream sauce by adding cashews, olive oil, lemon juice, garlic, and salt in a high-speed blender.
- Blend it until completely smooth and creamy by adding half of the water.
- Mix the cashew cream with the remaining water and then pour this diluted cashew cream over the cooked dal that's still in the cooker. Whisk it all together.
- Heat ghee in a tadka pan and temper cumin seeds. Fry garlic, ginger, and green chillies till the raw smell goes away.
- Now fry onions till they turn translucent.
- Add the dried red chillies and chilly powder. Fry for 15 seconds.
- Pour this tadka immediately over the dal. Garnish with cilantro. Check and add salt if needed.
Serving suggestions 🍽
Serve this vegan Mughlai Dal with plain rice or any flatbread like naan, roti, paratha, puri, chapati, bhakhri, or gluten-free crepes.
Dal Rice or Dal Chawal is the most loved combo of them all! Since this is a recipe from the royal kitchens of India, serve it on special festive occasions.
It's perfect for the holidays like Rakshabandhan, Janmashtami, Diwali, Ganesh Chaturthi, Holi, Thanksgiving, Christmas, July 4th, or for New Year's party.
It can also be served on any special occasion like baby showers, birthdays, anniversaries, parties, Valentine's day, game nights, or date nights.
But yes, you can totally have this Awadhi-style Dal on a weeknight too! Why save it for some big day?
In fact, a complete traditional Indian meal consists of Dal, flatbread of choice, rice, gravy and/or stir-fry, pickle, yogurt/raita, salad, and papad.
They are all served in small individual bowls on a large plate and this kind of setup is called a Thali.
Top recipe tips 💭
If you want, you can also add a mix of lentils to make this Mughlai Dal instead of using just tur dal. Instead of regular onions, you can also add fried onions.
Cook in the traditional Pressure cooker for 25 minutes or give it 3 whistles. Once cooked, add more warm water/dairy-free milk to the dal if it is too thick after adding the cashew cream.
Recipe FAQs 📖
Instead of cooking the lentils in the regular pressure cooker, you can also cook them in the Instant Pot.
Follow my Dal Tadka recipe for cook time. Then add the cashew cream to it. Prepare the tadka separately and then add it to the cooked tur dal.
This Sultani Dal stays good in the fridge for 4-5 days. Just remember that it will thicken as it cools due to the cashew cream.
Dilute it with water and reheat for a couple of minutes to get the desired consistency. Adjust salt accordingly. It also freezes well up to 3-4 months.
If you get bored of eating the same Dal the next day, leftovers can also be used to make Dal Pancakes. They are yummy!
Cashew cream sauce is used here for those who don't consume dairy. But if you do, then add 2 tablespoons of yogurt and 2 tablespoons of fresh cream instead.
Also, instead of water, add half a cup of whole milk. This is how the recipe is made traditionally. So if you want to make an authentic Sultani Dal, make it this way.
You need to use unsalted, raw (not roasted) cashews. There is no need to soak them prior if your blender is high-speed.
If not, then soaking for 4 hours is recommended. This will ensure the cashew cream is smooth and not grainy.
If you made more than the required amount for this recipe, you can store the remaining in the fridge.
This cashew cream sauce will stay good for up to 4-5 days. Give it a stir if it separates a bit. Its texture becomes more gritty when thawed, so freezing may not work here.
More Dal recipes
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Recipe 📖
Sultani Dal
Equipment
Ingredients
To cook the dal
- 1.5 cups tur dal
- 1 teaspoon turmeric powder
- 1 teaspoon Dal masala optional
To prepare the cashew cream
- 4 tablespoon cashews
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 clove garlic
- ¼ teaspoon salt
- ½ cup water
For the tadka
- 1 tablespoon vegan ghee
- 1 teaspoon cumin seeds
- 3 cloves garlic
- 1 inch ginger
- 2-3 green chillies
- 1 onion
- 2 dried red chillies
- 1 teaspoon chilly powder
- 2 tablespoon Cilantro
Instructions
To cook the dal
- Boil tur dal with turmeric powder, dal masala (if adding) and salt in a pressure cooker. Once it's cooked, let the steam out, then open the cooker.
To prepare the cashew cream
- Meanwhile, make the cashew cream sauce by adding cashews, olive oil, lemon juice, garlic, and salt in a high-speed blender.
- Blend it until completely smooth and creamy by adding half of the water.
- Mix the cream with the remaining water and then pour this diluted cashew cream over the cooked dal that's still in the cooker. Whisk it all together.
For the tadka
- Heat ghee in a tadka pan and temper cumin seeds. Fry garlic, ginger and green chillies till the raw smell goes away.
- Now fry onions till they turn translucent.
- Add the dried red chillies and chilly powder. Fry for 15 seconds.
- Pour this tadka immediately over the dal. Garnish with cilantro. Check and add salt if needed.
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We'll email this recipe to you, so that you can look at it later!
Shahida Vakil says
Wow, this looks and delicious!
Priya says
thank you so much
Saleem rashid says
Hi dear !
Its amazing so good like you.
I'm lov'n it.
Thank you for such a delicious recipe.
Madhvi says
Thank you for the recipe. Did you not cook the dal after adding milk, yogurt and cream? Wouldn't those ingredients curdle when cooked?
Priya says
The trick to add and whisk immediately. No I did not cook after that as the dal was still hot. Also use the 3 at room temperature not straight from the fridge. Hope this helps. 🙂
Jess says
This sounds tasty!! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, and tips!
http://www.facebook.com/groups/pluckyrecipecraftstips
Thanks for joining Cooking and Crafting with J & J!
Amy says
This looks wonderful, Priya!! I love Indian food, and this looks divine. Would you have any recommendations as to where to purchase some of the Indian ingredients for those who live in places with no Indian communities? I live close enough to a bigger city to be able to make the drive once in a while, but other's may not have that option. Is there any online options for them?
Thank you so much for sharing at the Monday Mish Mash!
*Hugs*
Susannah says
Oh wow! That soup sound so good!!!
Rebecca Vendetti says
This looks SO good that I want to make it right now! On my 'to try' list. 🙂
Lisa | Garlic + Zest says
This is the most beautiful Dal! Absolutely stunning! What a fun date, too! I'm going to have to institute that with my guy!
Molly Kumar says
The Dal looks so tempting and such gorgeous color. Date Day's are just so much fun, loved your idea of pottery n painting 🙂
Jolina - The Unlikely Baker says
Just looking at those photos is making me hungry! We love Indian food though our attempts at making it at home is hit and miss. Won't stop us from trying this though 🙂 Just lovely! (And that looks like a pretty awesome pottery class too!)
Joscelyn | Wifemamafoodie says
Wow, this looks and sounds delicious! I have been wanting to make pottery for the longest time! So cool that you were able to make several!!! I'll have to see if there's a place like that here in the town we live in 🙂
Catherine says
I love exotic dishes like this. Sounds absolutely wonderful, I know I would just love this. Beautiful dish too!
Rashida says
Hi dear,
I like making variety of Dal,so it was perfect time you posted recipe.
I'll try it soon, but would you pls specifically tell us the quantity of 1.Milk 2.cream and 3.Yoghurt in 2Cup dal. 1tbsp will be enough?
Btw,I've the same bucket which I've used for Masoor dal post.
Chef@Cookilicious says
Thank you. I have just updated the proportions in the recipe..had missed it. Thanks for pointing out.
Elaine @ foodbod says
The pottery date sounds fab!!!! And the dal looks gorgoeus 🙂