Dal from Uttar Pradesh

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Uttar Pradesh, is to the north of central India. Lucknow is its capital.  It has been always a very versatile region. It has been ruled by various kings like Guptas, Mauryans, Kushans and Mughal emperors. There are several temples and places of pilgrimage along with the iconic Taj Mahal – which is one of the seven wonders of the world located in Agra.

There are many festivals, but Diwali is special to Uttar Pradesh.  Diwali is celebrated throughout the country to honor the day of Ram’s return after defeating King Ravana. People light diyas (candle) and burst fire crackers, to light up the whole country, symbolizing the spiritual victory of “light over darkness, good over evil, and knowledge over ignorance”.

But for the people of Uttar Pradesh, it is a very special day.  It is Ram returning home – to Ayodhya. Ayodhya is a small city situated on the banks of the holy river Saryu in Uttar Pradesh. Diwali festival falls normally between the month of October or November.

Uttar Pradesh shares international border with Nepal in the north.

It shares borders with the Indian states of Bihar and Jharkhand in the east.

Chhattisgarh and Madhya Pradesh in the south.

Rajasthan, Delhi and Haryana in the west and Himachal Pradesh in the north.

Pulse farming in Uttar Pradesh.

Uttar Pradesh is an agricultural state.  It is the fourth largest Pulse producing state in India. It is blessed with the Gangetic valley which spread from west to east providing the state with extremely fertile alluvial soil.  The southern part of the state, falls on Deccan plateau with black fertile soil which is again good for pulses.  The state is aiming to increase the productions of Toor (pigeon pea), moong (green gram) and urad (black gram).

Food:

Rice and dal are their staple food.  They are one of the leading states in consuming dal.  An important observation of one of my friends from Uttar Pradesh is that Eastern Uttar Pradesh prefers more of rice and Toor dal while the Western, wheat and Urad dal. In yester years tempering was quite simple which would be just a pinch of asafoetida (hing), few cumin seeds and green chilies and everybody would say “there is nothing like grandma’s cooking”.

Uttar Pradesh has a fascinating culinary history of many different cultures who influenced their present cuisine.  The Mughal gave them the rich spicy, aromatic, and flavorful dishes.

Today, we will cook Lucknowi dal, which is also known as Sultani dal.  It is an authentic Nawabi dish that originated during the Mughal period.

Lucknowi Dal

It is a simple dal. Normally eaten with paratha or biryani.  The dal blended with cream and butter giving a smooth creamy texture and the spices added a unique aroma to the dish.  This dal dish should be added to your bucket list. 

You need:

For the dal

125 gm Toor dal,

1-2 green chilies (according to your taste)

½ tsp turmeric powder,

Salt to taste

1 tbsp of curd

1 tbsp of cream

¼ cup of milk

For tempering

1tbsp refined oil/ghee (clarified butter)

¼ tsp turmeric powder

¼ tsp red chili powder

½ tsp cumin seeds

1 dried red chili

1 tbs chopped ginger

1 tbsp chopped garlic

½ medium size onion

2 dried red chilies

1 cube cold butter (optional)

Method:

  1. Wash the dal 3-4 times, till the water is almost clear. 
  2. Soak the dal for about 4-5 minutes.

3. Wash and remove the stems from the chilies. 

4. Peel and wash the onion, ginger and garlic and finely chop them.

5. Place the dal in the pressure cooker. 

6. Add the green chili, salt and turmeric powder. 

7. Add a cup of water and cook till the first whistle, after which lower the heat to it minimum and cook further for 3 minutes. 

8. Allow the cooker to cool by itself.

9. When the pressure cooker cools down, open the lid and mash the dal well.

10. Beat up the curd and cream a little for easy mixing.

11. Place the cooker over heat and bring the dal to simmer.

12. Add the curd and mix well. 

13. Add the cream and mix well. 

14. Add the milk and stir in well. 

15. Allow it to simmer for few minutes stirring from time to time.

16. In the meantime, heat a pan with the oil (I am using refined oil) Ghee gives a better flavor. When it is hot lower the heat to its lowest.

17. Add the cumin seeds.  Stir fry for a few seconds. 

18. Add the dried red chilies and fry until they turn dark red.

19. Add the onion and saute for a while. 

20. Then add the ginger and garlic and fry till the mixture turns slightly golden brown.

21. Switch of the heat.

22. Add ¼ tsp of turmeric powder and ½ tsp of red chili powder and stir it well.

23. Keep 1 tbsp of the fried mixture for garnishing.

24. Add the remaining spices to the simmering dal. 

25. Switch off the heat and mix the spice thoroughly. 

26. Add a blob of cold butter. Stir into the dal until it melts completely.  This will give the dal a creamy taste.

27. Garnish the dal and serve hot.

Happy Cooking !

Coming up next …………………Dal from Northern India.

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10 thoughts on “Dal from Uttar Pradesh”

  1. would live to make this version of Thur dal …heavyily with laden with Ghee and Cream Indira…

    and enjoy the Nawabi Dal of Lucknow 🙂

    happy Cooking…

    Indira once n a while you must add in a few Sweet Dishes of North East too !!

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