Sultani Dal. Learn how to make Sultani Dal At Home By Chef Smita Deo only on Get Curried. Try this new variation of Dal, which is filled with rich ingredients and enjoy. How to make Sultani Dal-Addition of saffron and betel leaf makes it a Mughlai experience.

It is a shahi dal from the kitchens of the nawabs of uttar pradesh. Goes well with both rice/pulao or chapattis. It can also be cooked with moong dal. You can Have Sultani Dal using 21 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sultani Dal

What You needis 1 cup of tuvar dal (split pigeon pea lentil), soaked for 30 minutes.
Lets Go Prepare 1 tbsp of butter.
What You needis 1 tbsp of oil.
What You needis 1 tsp of cumin seeds.
It's 2 tsp of garlic, chopped.
What You needis 1 of onion, chopped.
What You needis 10 of green cardamoms.
It's 10 of cloves.
It's 2-3 of green chilies, slit.
What You needis 1/4 tsp of turmeric powder.
It's 1/2 tsp of red chilli powder.
It's to taste of salt.
It's 3/4 cup of yogurt, beaten.
It's 1/2 cup of milk.
It's 1/4 cup of cream.
What You needis pinch of saffron mixed with 2 tbsp. milk/water.
What You needis 2 of betel leaves.
What You needis 1 of small charcoal.
It's 1 of dry red chilli.
Lets Go Prepare 1 tbsp of coriander leaves, chopped.
What You needis 1 tsp of ghee.

Place a small container on the dal and keep a live charcoal in it. The 'Sultani Dal' is a rich variation of Arhar, concocted by a very famous rakabdar of Lucknow, Pir Ali, fit to be served on the dastarkhwan of the kings. Photo "Sultani Dal from India" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The image is available for download in high..

Sultani Dal step by step

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..
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..
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..
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..
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..
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..
Pour this tempering on the dal and serve, garnished with coriander leaves and a drizzle of some cream..

Sultani Dal At Home By Chef Smita only on Get Curried. Try this new variation of Dal, which is Saute them for a minute. Add Dal to the gravy, mix it well and add salt to it. In a bowl add curd, beat it. Dal (also spelled daal; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require pre-soaking.