- Indian
- 4
-30-40 Min
- main course
- Medium
- 15 Min
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
-
Strain water from the pigeon peas grams and add to a pressure cooker.
1
-
Add water, salt, and red chilli powder.
2
-
Pressure cook the dal.
3
-
Make a fine paste with equal quantity of cloves and cardamoms.
4
-
Heat a charcoal piece on the gas burner.
5
-
In a bowl add curd, milk, and cream.
6
-
Mix well.
7
-
Mash the cooked dal using a ladle.
8
-
Add the curd mixture and the prepared paste.
9
-
Mix well.
10
-
Cook once again on a low flame until the dal is heated.
11
-
Place a betel leaf on the hot dal and place the hot charcoal on it.
12
-
Pour ghee for a smoky flavour and cover the lid for 10 minutes.
13
-
Discard the charcoal and betel leaf from the pressure cooker.
14
-
Add saffron milk and mix well.
15
-
For the tempering, melt ghee and add cumin seeds.
16
-
Add the finely chopped garlic.
17
-
Once the garlic turns golden brown, pour the tempering in the dal and mix it well.
18
-
Serve the dal in a pot.
19
-
Garnish with finely chopped green chillies and chopped mint leaves.
20
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