Dal Sultani
Dal sultani is cuisine of Uttar Pradesh. This irresistible mughlai recipe is with toor dal/ arhar dal. The flavor of burnt betel leaf on cooked dal, the smoke of ghee from charcoal, the rich dairy cream with those cloves and cardamom makes it a complete hit. It is best suited for chapati or naan or any bread varieties.
Cook Dal with Salt, turmeric powder, Red chilly powder and enough water to 4-5 whistles. Mash it well and keep it ready.Meanwhile, mix milk, curd and cream in a bowl & keep it ready.Grind cloves and cardamom to fine powder and keep it ready.Heat charcoal on direct Gas top for 5 minutes. Place betel leaves on top of Dal and place the charcoal on it. Pour Ghee on top of charcoal, smoke arises. Quickly close the cooker lid and let it sit for 5 minutes until smoke eases. After 5 minutes, open the lid, carefully remove the charcoal and betel leaves out and discard them. Now mix in Milk curd mixture and Cloves cardamom powder. Stir it well. Adjust Salt if needed. Meanwhile, for Tadka, Heat oil+ghee mixture, pop in cumin seeds, once it crackles, add chopped onions, garlic, red chilly, salt, chilly powder and garam masala. saute until onions turn brown. add this tadka to Dal. Add freshly chopped coriander leaves and mix well. Serve hot with chapati!!
Find below step by Step instructions with photos.
Dal Sultani
Ingredients
To Cook Dal
- 1 Cup Toor dal
- 1 tsp turmeric powder
- 2 tsp chilli powder
- Salt
Dairy Mixture
- 1 Cup Milk
- 1/4 cup curd
- 1 tbsp fresh cream
To grind to powder
- 6-8 Nos Cloves
- 2 Nos green cardamom
For Tadka/Seasoning
- 1 tsp Ghee
- 1 tsp Cumin seeds
- 1 medium sized Onion finely chopped
- 2 Pods Garlic cloves mashed with mortar
- 2 Nos dry red chillies
- 1 tsp chilli powder
- 1/2 tsp Garam Masala
- Salt To taste
To Smoke dal
- 2 Medium sized betel leaves
- 1 Medium sized Charcoal
Instructions
- Cook Dal with Salt, turmeric powder, Red chilly powder and enough water to 4-5 whistles. Mash it well and keep it ready.
- Meanwhile, mix milk, curd and cream in a bowl. keep it ready
- Grind cloves and cardamom to fine powder and keep it ready.
- Heat charcoal on direct Gas top for 5 minutes.
- Place betel leaves on top of Dal and place the charcoal on it. Pour Ghee on top of charcoal, smoke arises. Quickly close the cooker lid and let it sit for 5 minutes until smoke eases.
- After 5 minutes, open the lid, carefully remove the charcoal and betel leaves out and discard them. Now mix in Milk curd mixture and Cloves cardamom powder. Stir it well. Adjust Salt if needed.
- Meanwhile, for Tadka, Heat oil+ghee mixture, pop in cumin seeds, once it crackles, add chopped onions, garlic, red chilly, salt, chilly powder and garam masala. saute until onions turn brown. add this tadka to Dal.
- Add freshly chopped coriander leaves and mix well. serve hot with chapati!!
