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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.


46 serving

Total time

50 minutes


  • 1 cup Toor dal
  • 3 cloves garlic (- finely minced)
  • 2 chilies (Green - slit)
  • (1.25l) fish stock
  • 1 tsp Cumin seeds
  • 2 ~ 3 Chilies (Dried Red)
  • (1.25l) fish stock
  • 2 ~ 3 tbsps Coriander leaves (- finely chopped)
  • to taste Salt


  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.
  6. View the recipe instructions at Cook's Hideout

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