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Dal Sultani

Pankaj Bhadouria

Add a tang to your taste with this versatile, flavourful, and creamy dal sultani.

Chef Pankaj Bhadouria's dal Sultani recipe

Cuisine

- Indian

Serves

- 4

Cooking Time

-30-40 Min

Type

- Main Course

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

FOR Dal Sultani
250 gm pigeon peas grams soaked
1 tsp red chilli powder
10 cloves
10 cardamoms
1 piece charcoal
250 gm Curd
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

HOW TO PREPARE DAL SULTANI

1

Strain water from the pigeon peas grams and add to a pressure cooker.
2

Add water, salt, and red chilli powder.
3

Pressure cook the dal.
4

Make a fine paste with equal quantity of cloves and cardamoms.
5

Heat a charcoal piece on the gas burner.
6

In a bowl add curd, milk, and cream.
7

Mix well.
8

Mash the cooked dal using a ladle.
9

Add the curd mixture and the prepared paste.
10

Mix well.
11

Cook once again on a low flame until the dal is heated.
12

Place a betel leaf on the hot dal and place the hot charcoal on it.
13

Pour ghee for a smoky flavour and cover the lid for 10 minutes.
14

Discard the charcoal and betel leaf from the pressure cooker.
15

Add saffron milk and mix well.
16

For the tempering, melt ghee and add cumin seeds.
17

Add the finely chopped garlic.
18

Once the garlic turns golden brown, pour the tempering in the dal and mix it well.
19

Serve the dal in a pot.
20

Garnish with finely chopped green chillies and chopped mint leaves.

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