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Sultani Dal

Addition of saffron and betel leaf makes it a Mughlai experience This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsSplit pigeon pea (toor dal/arhar dal), Saffron (kesar)
CuisineUttar Pradesh
CourseDals and Kadhis
Prep Time26-30 minutes
Cook time26-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients list for Sultani Dal

  • 1 cup Split pigeon pea (toor dal/arhar dal)
  • a few strands Saffron (kesar)
  • 2 cup Milk
  • 1/2 cup Fresh cream
  • 1 cup Yogurt
  • 6 Cloves

Method

  1. Soak dal for ten minutes. Dissolve saffron in two tablespoons of hot milk.
  2. Mix milk, fresh cream and yogurt and pass through a muslin cloth. Keep in a cool place.
  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).
  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.
  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.
  6. Remove charcoal and add the strained cream mixture, clove-cardamom paste, dissolved saffron and blend well.
  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.
  8. As it turns to a pink colour, immerse in the utensil containing the dal and cover immediately.
  9. Stir lightly and serve hot garnished with the chopped green chillies and mint leaves.

Nutrition Info

Calories1512
Carbohydrates148.4
Protein69.3
Fat71.5
Other FiberFiber- 21.9gm
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