Recipe: Perfect Sultani Dal

Sultani Dal.

You can have Sultani Dal using 21 ingredients and 7 steps. Here is how you cook that.

Ingredients of Sultani Dal

1. It’s 1 cup of tuvar dal (split pigeon pea lentil), soaked for 30 minutes.
2. You need 1 tbsp of butter.
3. Prepare 1 tbsp of oil.
4. You need 1 tsp of cumin seeds.
5. Prepare 2 tsp of garlic, chopped.
6. Prepare 1 of onion, chopped.
7. Prepare 10 of green cardamoms.
8. It’s 10 of cloves.
9. You need 2-3 of green chilies, slit.
10. It’s 1/4 tsp of turmeric powder.
11. Prepare 1/2 tsp of red chilli powder.
12. Prepare to taste of salt.
13. Prepare 3/4 cup of yogurt, beaten.
14. You need 1/2 cup of milk.
15. It’s 1/4 cup of cream.
16. Prepare pinch of saffron mixed with 2 tbsp. milk/water.
17. It’s 2 of betel leaves.
18. Prepare 1 of small charcoal.
19. Prepare 1 of dry red chilli.
20. It’s 1 tbsp of coriander leaves, chopped.
21. It’s 1 tsp of ghee.

Sultani Dal step by step

1. Dry roast the cardamoms and cloves for a few seconds. When cool, grind it and keep aside. Keep the charcoal on the open flame and let it burn till it turns red..
2. Pressure cook the lentils in 2 cups water, turmeric powder and red chilli powder for 4-5 whistle. Blend well with a hand blender till it is well mashed..
3. Heat butter and oil in a pan. Temper with 1/2 tsp. cumin seeds and saute till it stops crackling, Add 1 tsp. garlic and saute till it changes colour..
4. Add the onion and fry till light brown. Add the cooked dal, salt, yoghurt, milk and green chilies. Bring it to a boil and add the cardamom powder, saffron and cream. Mix to combine well..
5. Now place the betel leaves on the cooked dal and place the leave charcoal on it. Pour a tsp. of oil over it and immediately cover with a lid for 10 minutes. This is how you will get a good smokey flavour..
6. Remove the betel leaves and the charcoal. Heat ghee in a pan and temper with the remaining cumin seeds and dry red chilli. After it stops crackling, add the remaining garlic and saute till it changes colour..
7. Pour this tempering on the dal and serve, garnished with coriander leaves and a drizzle of some cream..