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Sultani Dal

Sultani Dal
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Sultani Dal Recipe, How To Make Sultani Dal Recipe

How to makeSultani Dal?How to cookSultani Dal?Learn the recipeSultani Dalby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Sultani Dal

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Prep time
mins
Cook time
mins
Total time
0 mins
Sultani Dal
Author : Vahchef
Main Ingredient : Dall
Servings : 0 persons
Published date : November 15, 2016


Ingredients used in Sultani Dal
• Arhar dal - 500 grams.
• Milk - 500 ml.
• Cream or balai - 125 grams.
• Curd - 250 grams.
• Garlic - 8 clove.
• Cumin - 1 tablespoons.
• Saffron - 1 teaspoons.
• Chilli powder - 1/4 teaspoons.
• Salt - to taste.
• Pure ghee - 25 grams.
• Green chillies - 2 numbers.
• Betel leaf - 1 numbers.
• Live charcoal - 1 piece.
• Cardamoms - 10 numbers.
• Mint leaves few - springs.
• Cloves - 6 numbers.
Method:
Pick, wash and soak the dal for 10 minutes. Strain the milk, cream and curd through a muslin and keep in a cool place. Grind the cloves and cardamoms to a paste. Finely chop the green chillies and mint leaves. Cut fine slivers of garlic for baghar. In a patili or a saucepan boil the dal with salt, chilli powder and approximately 4-5 cups of water. (The quantity of water should be such that there is no surplus of it after the dal is done). Cover and cook on slow flame till the grains are done. Drain off surplus water. Next, mash the dal thoroughly with a heavy ladle to a smooth consistency. Place a betel leaf on the dal and put a small piece of live charcoal on it. Pour one teaspoon of pure ghee and immediately cover and keep for 10 minutes for dhungar. Add the strained cream mixture and the clove-cardamom paste and saffron dissolved in a tablespoon of hot milk and blend well. Then cover and simmer on a very slow flame for 5 minutes or to desired consistency. For the baghar , heat the remaining ghee in a small metal bowl or a ladle, add the cumin seeds and chopped garlic. As it turns to a pink colour, immerse in the utensil containing the dal and cover immediately. Stir lightly and serve hot garnished with the chopped green chillies and mint leaves.





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