Sultani Dal

• Gluten free

• Produce

  • 1 Garlic - 2 tsp
  • 1 Ginger - 1 tsp
  • 1 Green chili - 2 tsp
  • 1 Onion
  • 2 Red chili, Dry
  • 1 cup Tuvar dal \ yellow split pigeon peas

• Refrigerated

  • 2 tbsp Curd

• Baking & Spices

  • 1 tsp Red chili powder
  • 1 Salt
  • 1/2 powder tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 2 tbsp Cream, Fresh
  • 3 tbsp Ghee
  • 300 ml Milk

Found on whiskaffair.com

Description

Ingredients

• Tuvar dal \ Yellow split pigeon peas - 1 cup
• Turmeric powder - ½ tsp
• Salt to taste
• Milk - 300 ml
• Fresh cream - 2 tbsp
• Curd - 2 tbsp
• Ghee - 3 tbsp
• Cumin seeds - 1 tsp
• Ginger - 1 tsp ( chopped )
• Garlic - 2 tsp ( chopped )
• Green chili - 2 tsp ( chopped )
• Dry red chili - 2-3
• Onion - ½ cup ( chopped )
• Red chili powder - 1 tsp

Directions

• Wash the lentil and add it in a pressure cooker along with salt, turmeric powder and 2 cups of water.
• Cook the dal on high for one whistle and then simmer the heat and cook for another 2 whistles.
• Remove the dal from heat and let the pressure release.
• Once the pressure release, open the lid of the cooker and add milk in the dal.
• Add yogurt and cream and mix well.
• Cook the dal on low heat till it thickens a bit.
• Heat ghee in a pan.
• Once the ghee is hot, add cumin seeds.
• Fry for 20 seconds.
• Add ginger, garlic and green chilies and fry for a few seconds.
• Add onion and dry red chilies and fry till onions are slightly browned.
• Switch off the heat and add red chili powder in the pan.
• Pour this tadka over the dal.
• Mix well.
• Heat a piece of cola until it is red hot.
• Keep an inverted vessel in the dal vessel and keep the coal piece on top of it.
• Pour some ghee on the red hot coal and immediately close the lid of the dal vessel and let the smoke penetrate the dal.
• Discard the coal and mix the dal well.
• Garnish with fresh coriander and green chilies.
• Serve hot with rice or Phulkas.