Sultani dal recipe | Dal Sultani | How to make Sultani dal | Sultani dal | Lucknowi dal |
Here's the recipe of rich creamy Sultani dal |
#sultanidalrecipe #dalsultani #lucknowidal #sultanidaal #dalrecipe #toordal #richcreamytoordal
Dals -
Paneer recipes-
Winter specials-
Latpati gobhi-
Vegetable pulao-
Sultani dal-
Ingredients-
1 cup soaked split pigeon peas (toor/arhar dal) ( soak for 45 minutes - 1 hour )
1/2 tsp turmeric powder
Salt to taste
water as required
1 tsp green cardamom powder
1/2 tsp clove powder
1 tsp black cardamom powder
1/2 cup yogurt
1/2 cup fresh cream
1/2 cup milk
For smoking-
1 tdp ghee
3-4 cloves
For tempering-
2 tbsp ghee
7-8 cloves garlic finely chopped
1 finely chopped onion
1 tsp finely chopped ginger
2-3 dried red chilies
1 green chili slit
1 tsp cumin seeds
A pinch of asafoetida
Process -
Wash the toor dal well , Soak for 45 minutes to 1 hour.
In a nonstick kadhai or handi add the soaked dal , add the turmeric powder, salt to taste, water, mix, cover, cook on a low flame till dal is nice and mushy. Once dal is cooked mash it with the help of a ladle, in a bowl add yogurt, fresh cream, milk , mix well , add it into the dal, mix well , add green cardamom powder, clove powder, black cardamom powder, mix , let the dal simmer , meanwhile on another flame heat the charcoal, place a small aluminum foil bowl on top of the dal, place the charcoal piece on it, drizzle the ghee, add cloves, cover, let the flavour infuse for 2-3 minutes. meanwhile heat the ghee in a pan, add asafoetida, cumin seeds, dried red chilies, garlic, onions, ginger, give a stir, add slit Green chili, cook till onion and garlic turn light golden in color. open the lid , remove charcoal, add the tempering, mix well, off the flame, remove the dal into a serving bowl, garnish with fresh cream, mint sprig, serve hot.
lUCKNOWI DAL TADKA
lUCKNOWI DAL TADKA
SHAHI ,NAWABI , ZAIKEDAR , LUCKNOWI EASY AUR TASTY .
ALL DISHES ARE MADE WITH LUCKNOWI CUISINE AND SHEFF SANJAY SAHANI IS BORN AND GROWN IN LUCKNOW CITY SO HAR EK DISH SE WAKIF HAI .
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