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Blogging Marathon# 45: Week 2/ Day 1
Theme: North Indian Side dishes
Dish: Lucknowi Dal

We are starting our second week of Blogging Marathon# 45 today. My theme for this week is ‘North Indian Side Dishes‘ and I have 3 delicious sides planned for the next 3 days.

First up is Lucknowi Dal. Dal is a quintessential dish on almost all Indian menus. Dal/ lentils are one of the best sources of protein for vegetarians and I always plan at least protein based dish for all my meals.

As I was looking for some North Indian dal recipes, I found this interesting and different dal on Farrukh’s blog. It is a no-onion, no-tomato recipe, but has one very unusual ingredient in it, Milk. I was initially skeptical how this dal would taste, but it tasted really good. I didn’t really taste the milk, but it added a nice creaminess to the dish. My kids and even my husband really liked this dal. I will be making this dal often especially when I’m running out of tomatoes and onions.

North Indian Dal

This dal comes together in no time if you use your pressure cooker to cook the dal. After that all it needs is a flavorful tadka/ tempering and a quick simmer along with milk. It is a simple everyday dal, but it is special enough to serve to company as well.

Recipe adapted from here.

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Lucknowi Dal Yum
First up is Lucknowi Dal. Dal is a quintessential dish on almost all Indian menus. Dal/ lentils are one of the best sources of protein for vegetarians. t is a no-onion, no-tomato recipe, but has one very unusual ingredient in it, Milk.
Lucknowi Dal
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Toor dal
  • 3 cloves Garlic - finely minced
  • 2 Chilies Green - slit
  • ½ cup Milk
  • 1 tsp Cumin seeds
  • 2 ~ 3 chilies Dried Red
  • ½ tsp Turmeric
  • 2 ~ 3 tbsps Coriander leaves - finely chopped
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Toor dal
  • 3 cloves Garlic - finely minced
  • 2 Chilies Green - slit
  • ½ cup Milk
  • 1 tsp Cumin seeds
  • 2 ~ 3 chilies Dried Red
  • ½ tsp Turmeric
  • 2 ~ 3 tbsps Coriander leaves - finely chopped
  • to taste Salt
Lucknowi Dal
Instructions
  1. Pressure cook dal along with green chilies, turmeric, salt and enough water. I cook for about 4~5 whistles for a perfectly cooked dal (number of whistles may vary depending on your pressure cooker). Make sure not to add too much water.
  2. Once the dal is cooked and the pressure releases, open the lid and simmer the dal for 2~3 minutes.
  3. Heat 2tbsp ghee in a small saucepan; add cumin seeds, garlic and red chilies. Once the garlic turns golden, add it to the simmering dal. Cover the dal to precent the flavor fo tadka to escape.
  4. After a minute, uncover and add the milk. Simmer for 2~3 minutes.
  5. Garnish with chopped cilantro and serve warm with rice or roti.
Recipe Notes

North Indian Dal

Lets check what my fellow marathoners have cooked today for BM# 45.

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13 thoughts on “Lucknowi Dal”

  1. We liked it too when I made it for Indian States’ BM. I too was skeptical initially because of the milk but the dish turns creamier.

  2. I saw this recipe before with milk but was reluctant to try it. but this looks really good – maybe i will try soon

  3. I saw this recipe before with milk but was reluctant to try it. but this looks really good – maybe i will try soon

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