Sultani Dal

Name: Sultani Dal
Cuisine: Indian
Ingredients: 1 cup soaked toovar (arhar) dal; 1/2 cup milk; 1/2 cup curds (dahi); 1/2 cup cream; 1 tsp cumin seeds (jeera); 4-6 cloves (laung / lavang); 1/2 tsp chilli powder; a few saffron (kesar) strands, dissolved in 1 tbsp water; 4-5 cardamoms; 5-6 cloves (laung / lavang); 2 chopped green chillies; 1 tbsp chopped mint leaves (phudina); 3 tbsp ghee; to taste salt; 1 charcoal

Chef Tripti Saxena @cook_9959630

Ghaziabad

#ingredientdal

Chef Tripti Saxena @cook_9959630

Saved

Ingredients

1 cupsoaked toovar (arhar) dal
1/2 cupmilk
1/2 cupcurds (dahi)
1/2 cupcream
1 tspcumin seeds (jeera)
4-6 cloves(laung / lavang)
1/2 tspchilli powder
a fewsaffron (kesar) strands, dissolved in 1 tbsp water
4-5cardamoms
5-6 cloves(laung / lavang)
2chopped green chillies
1 tbspchopped mint leaves (phudina)
3 tbspghee
to tastesalt
1charcoal

Saved

Steps

1

Combine the milk, cream and curd in a bowl, mix well and keep aside. Grind the cardamoms and cloves and keep aside.
Boil the dal along with salt and chilli powder in 2 1/2 cups of water till soft and mash well.
2

Place a small container on the dal and keep a leave charcoal in it. Pour 1 tsp. Ghee over it and immediately cover it for 10 minutes.
Mix together the cream mix, clove paste and saffron. Remove the cover, add this paste to the dal and simmer on low flame for 3-4 minutes.
3

Heat the remaining ghee and temper with the cummin seeds and garlic. Add to the dal and mix well.
Serve hot, garnished with green chillies and mint leaves.