How to make Sultani Dal - SK Khazana -
Not an everyday dal, this is a creamy and regal dal that is made during special occasions
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon peas (tuvar dal), Yogurt (दही)
Cuisine : Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Simple Palak Dal Holi species Lemon Rasam Aam Kadhi (Fajeto)
Sultani Dal - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sultani Dal - SK Khazana Recipe
Split pigeon peas (tuvar dal) soaked for 1-1½ hours 1 1/2 cups
Yogurt 1 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Red chilli powder 1/2 teaspo
Fresh cream 1/4 cup
Green cardamom powder 1 teaspoon
Black cardamom powder 1/2 teaspoon
Clove powder 1/4 teaspoon
Onion medium, layered separately 1/2
Cloves 2-3
Ghee 2 tablespo teaspoon
Coal 2 pieces
Milk 1/4 cup
Garlic cloves 6-8
Green chillies 1-2 + for garnish
Cumin seeds 1 teaspoon
Onion chopped 2 tablespoons
A sprig of fresh mint leaves
Method
Step 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.
Step 2
Take yogurt and cream in a bowl and whisk till smooth.
Step 3
Whisk the cooked dal with a mathni. Add green cardamom powder, black cardamom powder and clove powder and mix well.
Step 4
Add yogurt cream mixture and mix well.
Step 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.
Step 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.
Step 7
Slice the garlic cloves thinly. Slit the green chillies.
Step 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.
Step 9
Add green chillies and a pinch of red chilli powder, mix well and add the tempering to the dal and mix well.
Step 10
Transfer into a serving bowl, garnish with green chilli and mint sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
