Dal Sultani By Pankaj Bhadouria

Dal Sultani

As the name suggests, this is not your day-to-day dal, this is a royal dish. This dal is cooked in milk, cream, and exotic spices and simmered to get the right taste and texture.
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Cooking Time

30-40 Min

Meal Type


Preparation Time

15 Min




  • For Dal Sultani
  • 250 gm soaked yellow lentils
  • 1 tsp red chilli powder
  • 10 cloves
  • 10 cardamoms
  • 1 piece charcoal
  • 250 gm yoghurt
  • 250 ml milk
  • 125 gm cream
  • 1 betel leaf
  • 25 gm ghee
  • 1 tsp saffron milk
  • water
  • salt
  • For tempering
  • 2 tbsp ghee
  • 1 tbsp cumin seeds
  • 2 tsp chopped garlic
  • For garnish
  • chopped green chillies
  • mint leaves


  1. 1

    Drain water from the yellow lentils and transfer it to a pressure cooker. Add water, salt, and red chilli powder. Pressure cook the dal.
  2. 2

    Take an equal quantity of cloves and cardamoms and grind them into a fine paste. Heat a charcoal piece on the gas burner.
  3. 3

    In a bowl, mix yoghurt, milk, and cream.
  4. 4

    Mash the cooked dal using a ladle. Add the curd mixture, prepared paste and mix well.
  5. 5

    Place a betel leaf on the hot dal and place the hot charcoal on it. Pour ghee for a smoky flavour and cover the lid for 10 minutes.
  6. 6

    Discard the charcoal and betel leaf from the pressure cooker. Add saffron milk and mix well.
  7. 7

    For the tempering, melt ghee in a pan and add cumin seeds, finely chopped garlic and saute. Pour the tempering in the dal and mix well.
  8. 8

    Serve the dal in a pot. Garnish with finely chopped green chillies and mint leaves.

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