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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.
Read MoreINGREDIENTS
- 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
PREPARATION
- Drain water from the yellow lentils and transfer it to a pressure cooker. Add water, salt, and red chilli powder. Pressure cook the dal.
1
- Take an equal quantity of cloves and cardamoms and grind them into a fine paste. Heat a charcoal piece on the gas burner.
2
- In a bowl, mix yoghurt, milk, and cream.
3
- Mash the cooked dal using a ladle. Add the curd mixture, prepared paste and mix well.
4
- 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.
5
- Discard the charcoal and betel leaf from the pressure cooker. Add saffron milk and mix well.
6
- 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.
7
- Serve the dal in a pot. Garnish with finely chopped green chillies and mint leaves.
8
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