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
Ingredients
- 2 cups Toor dal
- 8-10 nos green elaichi
- 6 cloves
- 1 cup milk
- 1 tbsp cream
- 4 tbsp curd
- ½ tsp red chili powder
- ½ tsp haldi/turmeric powder
- 1 paan leaf
- Few strands saffron
- Salt
For the tadka:
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp chopped garlic
- 2 green chilies finely chopped
- Finely chopped mint leaves handful
- Finely chopped coriander leaves
Instructions
- Wash and soak Toor dal and keep aside for 30 minutes.
- Dissolve saffron in two tablespoons of hot milk or water.
- Add red chili powder, haldi powder and salt and pressure cook for 4-5 whistles and then mash the dal.
- Place a pan leaf on the dal.
- 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.
- Grind cardamoms and cloves to a fine paste by adding a little water or you can use the ready powder.
- In a bowl, mix the milk, curd, and cream together well.
- As the smoke in the pan subsides, take of the lid and add the cardamom and clove paste and the dissolved saffron.
- Add the milk, curd and cream mixture and cook for 4- 5 minutes.
- 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.
- Pour the tadka on the dal and quickly cover the pan with a lid.
- Garnish with green chilies, mint and coriander leaves.
- Serve Daal Sultani with steamed basmati rice, paratha, naan.
Tried this recipe?Let us know how it was!