Sultani Dal
by BETHICA DAS

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. It can also be cooked with moong dal.

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Sultani Dal recipe - How to make Sultani Dal

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 to 6 cloves (laung / lavang)
1/2 tsp chilli powder
a few saffron (kesar) strands , dissolved in 1 tbsp water
4 to 5 cardamoms
5 to 6 cloves (laung / lavang)
2 chopped green chillies
1 tbsp chopped mint leaves (phudina)
3 tbsp ghee
salt to taste
1 charcoal

Method

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.
Place a small container on the dal and keep a live 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.
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.