Dal Sultani

M
Dal Sultani – pachakam.com

Dal Sultani

It is a shahi dal from the kitchens of the nawabs of uttar pradesh. Rich and creamy in texture. Goes well with both rice/pulao or chapattis
Prep Time 55 mins
Total Time 55 mins
Cuisine North Indian
Servings 4 people

Ingredients
  

For the tadka:

Instructions
 

  • Wash and soak Toor dal and keep aside for 30 minutes.
    Dal Sultani – pachakam.com
  • Dissolve saffron in two tablespoons of hot milk or water.
    Dal Sultani – pachakam.com
  • Add red chili powder, haldi powder and salt and pressure cook for 4-5 whistles and then mash the dal.
    Dal Sultani – pachakam.com
  • Place a pan leaf on the dal.
    Dal Sultani – pachakam.com
  • Place a piece of coal on the gas and heat till it turns red. Now place the burning coal on the paan leaf and pour the ghee on it. Quickly cover the pan with a lid. You can use the same vessel/cooker in which the dal as been boiled.
    Dal Sultani – pachakam.com
  • Dal Sultani – pachakam.com
  • Grind cardamoms and cloves to a fine paste by adding a little water or you can use the ready powder.
    Dal Sultani – pachakam.com
  • In a bowl, mix the milk, curd, and cream together well.
    Dal Sultani – pachakam.com
  • As the smoke in the pan subsides, take of the lid and add the cardamom and clove paste and the dissolved saffron.
    Dal Sultani – pachakam.com
  • Add the milk, curd and cream mixture and cook for 4- 5 minutes.
    Dal Sultani – pachakam.com
  • Remove from the gas.
  • For the tadka: Heat ghee in a pan. Add cumin seeds and chopped garlic and fry till it turns golden brown in color.
    Dal Sultani – pachakam.com
  • Pour the tadka on the dal and quickly cover the pan with a lid.
    Dal Sultani – pachakam.com
  • Garnish with green chilies, mint and coriander leaves.
    Dal Sultani – pachakam.com
  • Serve Daal Sultani with steamed basmati rice, paratha, naan.
    Dal Sultani – pachakam.com
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