Sultani Dal

Ingredients:

• 50 grams arhar dal (Split yellow pigeon peas)
• 25 grams kalai / biuli dal (urad / black gram dal)
• 25 grams chana dal / bengal gram dal
• 1 large onion (peel and chopped)
• 6 cloves of garlic (peel and chopped)
• 1” ginger (peel and grated)
• 2 green chilies (chopped)
• 50 grams sour curd / yogurt
• 1 tbsp. fresh cream
• ¼ tsp. red chili powder
• ¼ tsp. shahi garam masala powder
• ½ tsp. turmeric powder
• 2 tsp. cumin seeds
• 1 tsp. fennel seeds
• Saffron a little
• 3 tsp. sugar
• Salt to taste
• 1 tbsp. ghee (clarified butter)
• ½ tbsp. coriander leaves (chopped)
• 1 tsp. mint leaves (finely chopped)
• 450 + 75 ml water

For tempering:

• 2 dry red chilies
• ¼ tsp. cumin seeds

Making Procedure:

Wash 3 types of dal and boil with 450 ml water into a pressure cooker. In the meanwhile roast cumin seeds & fennel seeds in a dry tawa and grind them.

Heat ghee in a pan and temper with dry red chilies and cumin seeds. Add chopped onion and fry it till some of the onion edges are light brown in color.

Then add ginger-garlic and fry it for a minute on medium heat. Add curd, chopped green chilies, roasted and grinded cumin and fennel seeds, red chili powder, turmeric powder, salt, and sugar.

Stir and fry for 2 minutes on low to medium heat.

Now add the boiled dal along with water. Stir well and bring it to boil. When start boiling add mint leaves, coriander leaves and shahi garam masala.

Reduce the flame and cook it for 3 minutes on low heat. Then add saffron and fresh cream and cook it for another 2 minutes.

Remove from heat. Garnish with a few fresh chopped coriander leaves and cream.

Serve Sultani Dal with plain rice or roti.

Note: Serve dal hot or warm as you prefer.