Name: Dal sultani recipe by Uma Sarkar at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Toor dal - 1 cup; Salt; Cumin seeds- 1.5 tsp; red chilly powder- 1 tsp; Yoghurt - 1/2 cup; Saffron strands - 8; Full cream milk - 1/2 cup; Cloves- 4; Cardamom- 4; Butter - 2 tbsp; Garlic cloves (chopped) - 6; Green chillies (chopped) - 2; Pudina - 10; Betel leaves- 2; Charcoal pieces- 2

Ingredients Serving: 4

Toor dal - 1 cup
Salt
Cumin seeds- 1.5 tsp
red chilly powder- 1 tsp
Yoghurt - 1/2 cup
Saffron strands - 8
Full cream milk - 1/2 cup
Cloves- 4
Cardamom- 4
Butter - 2 tbsp
Garlic cloves (chopped) - 6
Green chillies (chopped) - 2
Pudina - 10
Betel leaves- 2
Charcoal pieces- 2

Instructions

Soak the dal for 20 minutes. Strain and put it into a saucepan along with salt, cumin seeds and red chilly powder. Add a cup of water and bring it up to boil
Simmer for 15-20 minutes till it is cooked. Meanwhile soak saffron in one tablespoon warm milk.
Whisk yoghurt, cream and milk in a bowl together. Crush the cloves and cardamom together.
Once the dal is cooked, let it cool down. Now mash the dal into a fine paste.
Heat ghee/Butter in a pan, once hot add garlic to it. Once it is golden add green chillies and mashed dal.
Cook it on a medium flame for 2 minutes and then add the yoghurt cream mix.
Add the cloves and cardamom powder, saffron milk, pudina and cook on a low flame for 5 minutes.
Burn the charcoal on a high flame and place it on a betel leaf, put this on to the dal.
Pour ghee on top and cover it with lid and keep it aside for 10 minutes.
Remove the charcoal and give the dal a mix. Serve

Similar Recipes