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4.67 from 3 votes

Lucknawi daal

A mild and delicious dal from Awadhi cuisine.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: daal, lucknawi daal
Servings: 5 person
Author: Anjana Chaturvedi


  • 2 cups Pigeon Pea / Tuvar / Arhar ki daal
  • 2 cups Whole Milk / Doodh
  • 2 cups Water / Paani
  • 1 tbsp Green Chillies / Hari Mirch chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • To taste Salt / Namak


  • 2 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 3 Dried Red Chilli, Whole


  • Wash and soak tuvar daal in enough water for about 15 minutes.
  • Pressure cook the soaked tuvar daal with chopped green chilies,turmeric and salt for 2-3 whistles on medium heat.
  • Mix 2 cups of water with 2 cups of milk and add in the boiling daal.
  • Cook the daal on medium heat for 3-4 minutes.
  • Heat ghee in a small pan and add cumin in it.
  • When cumin start to crackle then add asafoetida and whole red chilies in it.
  • Now add the tempering in the boiling daal and remove from the flame.
  • Add chopped fresh coriander and serve hot with rice ,roti or parathas .


Note- you can use cooking oil instead of ghee for the tempering.