Sultani Dal

Sultani Dal is from the Mughlai or Awadhi cuisine. This delicious, rich, creamy vegan dal recipe is made with tur dal and cashew cream sauce.

Course dal, Side Dish

Cuisine Awadhi, Indian

Prep Time 10

Cook Time 30

Servings people

Calories 189.85kcal

Author Priya Lakshminarayan

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.

Notes

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 or dairy-free milk to the dal if it is too thick after adding the cashew cream.

Nutrition