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Most times when I decide to try out a recipe the picture has to catch my eye! If it does then I go through the recipe and try to judge if it will appeal to our palates. One such was the Sultani Dal recipe that I found on the site. Though I followed it almost exactly it was only after I was updating my blog did I come across other recipes for the same. Much as this dal was really yummy, the next time I make it I would like to add the step that was missing in my recipe. (The smoked charcoal flavour in the dal) which would give it a completely different flavour. Since the recipe per say is an easy one I will make it that way soon! For now enjoy it this way!!!

This is what you’ll need

For the dal

Tuar dal: 1 cup

Turmeric: 1/2tsp

Salt to taste

Milk: 300ml

Yoghurt: 3tbsp

Cream: 2tbsp

Saffron: Few strands dissolved in 1tsbp of warm milk

Coriander leaves and green chilli for garnishing

For the Seasoning

Ghee: 3tbsp

Cumin seeds: 1tsp

Garlic: 2tsp (chopped)

Ginger: 1tsp (chopped)

Green chillies: 3 (chopped)

Whole red chillies: 2

Onion: 1/2 cup (chopped)

Chilli powder: 1tsp

Let’s get cooking

1. Wash the tuar dal and add it to a pressure cooker along with the turmeric powder, salt and 2 glasses of water.

2. Cook on high flame until one whistle and then on a lower flame for 2 whistles.

3. Once the pressure drops, open the lid, add the milk, whisked yoghurt, cream and mix well. Cook the dal again on a low flame until it thickens a little. (around 10 minutes) Add the saffron.

4. Heat the ghee in a pan. Season with the cumin seeds.

5. Add the ginger, garlic green chillies and fry for half a minute.

6. Add the onions and whole red chillies and fry until the onions are light brown.

7. Switch off the heat and add the chilli powder in the pan.

8. Pour this seasoning over the cooked dal, mix well.

9. Garnish with slit green chillies and coriander leaves. Serve hot with rice or phulkas.

Approximate preparation and cooking time: 40 minutes

Serves: 4

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