Sultani Dal - SK Khazana

Ingredients list for Sultani Dal - SK Khazana

• 1 1/2 cups Split pigeon peas (tuvar dal) soaked for 1-1½ hours
• 1 cup Yogurt
• 1/4 teaspoon Turmeric powder
• Salt to taste
• 1/2 teaspo Red chilli powder
• 1/4 cup Fresh cream
• 1 teaspoon Green cardamom powder
• 1/2 teaspoon Black cardamom powder
• 1/4 teaspoon Clove powder
• 1/2 Onion medium, layered separately
• 2-3 Cloves
• 2 tablespo teaspoon Ghee
• 2 pieces Coal
• 1/4 cup Milk
• 6-8 Garlic cloves
• 1-2 + for garnish Green chillies
• 1 teaspoon Cumin seeds
• 2 tablespoons Onion chopped
• A sprig of fresh mint leaves

Method

1. Heat a handi, add pigeon peas, ¼ tsp turmeric powder, salt, ½ tsp red chilli powder, and sufficient water. Mix well, cover and cook on medium heat till the dal is cooked completely.
2. Take yogurt and cream in a bowl and whisk till smooth.
3. Whisk the cooked dal with a mathni. Add green cardamom powder, black cardamom powder and clove powder and mix well.
4. Add yogurt cream mixture and mix well.
5. Place two layers of onion half in the centre of the dal. Keep the burning coal on it, place a few cloves over the coal piece and drizzle 1 tsp of ghee. Cover it with a lid and cook it for 2-3 minutes.
6. Discard the onion and coal from the dal. Add milk to adjust the consistency. Let it simmer on low heat for 5-7 minutes.
7. Slice the garlic cloves thinly. Slit the green chillies.
8. Heat remaining ghee in a non-stick tempering pan, add cumin seeds and garlic, sauté till garlic becomes golden brown. Add onion and sauté till it turns golden.
9. Add green chillies and a pinch of red chilli powder, mix well and add the tempering to the dal and mix well.
10. Transfer into a serving bowl, garnish with green chilli and mint sprig and serve hot.