Sultani Dal

Name: Sultani Dal
Cuisine: Indian
Ingredients: 1 cup tuvar dal (split pigeon pea lentil), soaked for 30 minutes; 1 tbsp butter; 1 tbsp oil; 1 tsp cumin seeds; 2 tsp garlic, chopped; 1 onion, chopped; 10 green cardamoms; 10 cloves; 2-3 green chilies, slit; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; to taste salt; 3/4 cup yogurt, beaten; 1/2 cup milk; 1/4 cup cream; pinch saffron mixed with 2 tbsp. milk/water; 2 betel leaves; 1 small charcoal; 1 dry red chilli; 1 tbsp coriander leaves, chopped; 1 tsp ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dussehra - This is a Mughlai style dal very popular in many North Indian restaurants. It is a rich and creamy lentil preparation, where Tuvar dal / pigeon pea lentil is cooked along with yoghurt, milk and cream for a smooth texture. The addition of cardamoms, cloves and saffron takes you to another level.

A small leave charcoal is used to give a smoky flavour to the dal. Then a tempering of cumin seeds, dry red chilli and garlic is poured over the final product for a distinct aromat flavour. This delicious dish can be had with any Indian bread or Biryani.

Bethica Das @kitchen_flavours

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Ingredients

1 cuptuvar dal (split pigeon pea lentil), soaked for 30 minutes
1 tbspbutter
1 tbspoil
1 tspcumin seeds
2 tspgarlic, chopped
1onion, chopped
10green cardamoms
10cloves
2-3green chilies, slit
1/4 tspturmeric powder
1/2 tspred chilli powder
to tastesalt
3/4 cupyogurt, beaten
1/2 cupmilk
1/4 cupcream
pinchsaffron mixed with 2 tbsp. milk/water
2betel leaves
1small charcoal
1dry red chilli
1 tbspcoriander leaves, chopped
1 tspghee

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Steps

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.