How to make Sultani Dal - Addition of saffron and betel leaf makes it a Mughlai experience

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Saffron (kesar) (केसर)

Cuisine : UttarPradesh

Course : Dals and Kadhis

Sultani Dal

It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

For more recipes related to Sultani Dal checkout Keoti Dal, Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam . You can also find more Dals and Kadhis recipes like Mysore Rasam, Schezchow Kadhi, Methi aur Arbi ki Kadhi, Methi Dal.

Sultani Dal Recipe Card

Sultani Dal
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sultani Dal Recipe

  • Split pigeon pea (toor dal/arhar dal) 1 cup

  • Saffron (kesar) a few strands

  • Milk 2 cup

  • Fresh cream 1/2 cup

  • Yogurt 1 cup

  • Cloves 6

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Paan leaves 1

  • Coal 1 piece

  • Ghee 1 tablespoon

  • Cumin seeds 1 tablespoon

  • Garlic slivered 8 cloves

  • Green chillies finely chopped 2

  • Fresh mint leaves finely chopped 5-6

Method

Step 1

Soak dal for ten minutes. Dissolve saffron in two tablespoons of hot milk.

Step 2

Mix milk, fresh cream and yogurt and pass through a muslin cloth. Keep in a cool place.

Step 3

Grind cloves and green cardamoms together. Boil dal with salt and red chilli powder and four cups of water. (The quantity of water should be such that there is no surplus of it after the dal is done).

Step 4

Cover and cook on low heat till dal is done. Drain off any water that remains. Mash dal thoroughly with the back of the spoon to a smooth consistency.

Step 5

Place the betel leaf on the dal and put a small piece of live charcoal on it. Pour one teaspoon of ghee and immediately cover and keep for ten minutes for dhungar.

Step 6

Remove charcoal and add the strained cream mixture, clove-cardamom paste, dissolved saffron and blend well.

Step 7

Cover and simmer on very low heat for five minutes or to desired consistency. Heat the remaining ghee in a pan, add cumin seeds and slivered garlic.

Step 8

As it turns to a pink colour, immerse in the utensil containing the dal and cover immediately.

Step 9

Stir lightly and serve hot garnished with the chopped green chillies and mint leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.