Sultani Dal (Spicy Pulses)

Posted on October 17, 2020

Sultani Dal (Spicy pulses)



  1. Wash the dal and soak it for 10 minutes.
  2. Strain the milk, cream and curd through a muslin cloth and keep in a cool place.
  3. Grind the cloves and cardamoms to a paste. 
  4. Cut fine slivers of garlic for "baghar". 
  5. Boil the dal in a pressure cooker with salt, chili powder and cups of water. (The quantity of water should be such that there is no surplus of it after the dal is done). 
  6. Cover and cook on slow flame till the dal is done. 
  7. Drain off extra water and mash the dal thoroughly with a heavy ladle to a smooth consistency. 
  8. Place a betel leaf on the dal and put a small piece of live charcoal on it. 
  9. Pour 1 teaspoon of pure ghee and immediately cover and keep for 10 minutes for
  10. Add the strained cream  and the clove-cardamom paste, saffron mixture
    and blend well.
  11. Then cover and simmer on a very slow flame for 5 minutes or to desired consistency. 
  12. For the "baghar", heat the remaining ghee in a small metal bowl
    , saut√© the cumin seeds and chopped garlic, as it turns to a pink colour, immerse in the utensil containing the dal and cover immediately. 
  13. Stir lightly and turn off the gas.
  14. Garnished with the chopped green chilies and mint leaves and serve hot
    with Plain

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