One day my daughter felt like I am over exerting myself in the kitchen, and she kept asking me to try and keep the cooking as simple as possible. I landed on this Sultani Dal recipe as it sounds extremely delicious, but it is super easy and simple. There is literally just 10-15 minutes of work for this, at the most.
You can prepare variety of recipes with lentils, dal being one of them. Dal is a staple dish in Indian cooking. And the types of preparing dal varies from region to region throughout the country. Dal is one of the best accompaniments for rice and chapathi. There is very less that can go wrong with a simple meal of dal chawal. It is a comfort food for a lot of us. Even though dal we often prepare dal at home, we have the habit of also ordering it in restaurants because they have a way of making every meal feel fulfilled.
I always draw inspiration from Sanjeev Kapoor Khazana , this being one of them. This recipe originated during the Mughlai period.
- 1 Cup Toor dal
- 1/4 Cup Curd
- 1/2 Cup Milk
- 1 tbsp Ghee
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric Powder
- 2 Green chilly
- 1 inch Ginger
- 1 Onion Medium sized, finely chopped
- 1 Red chilly
- 1/2 tsp Red chilly powder
- Salt To taste
- In a pressure cooker, take toor dal, 1/2 tsp turmeric powder and 2 cups of water and cook for 3 whistles.
- In a kadai, take the cooked dal and mash it well. To this, add curd. Do this on medium flame.
- Add milk and the required amount of salt. Mix them well and allow the mixture to boil.
- In the meantime, in a separate kadai, heat ghee.
- Add cumin seeds and allow it to splutter.
- Once it splutters, add ginger and green chilly and saute for a minute.
- Add onions and saute for a minute.
- Add red chilly and saute till onion becomes translucent.
- Once the onions are translucent, switch off the stove and add red chilly powder, mix well and let it rest for a minute
- Add this onion tempering to the dal curd mixture and cook for a minute. Before serving, add a pinch of kasuri methi and mix it well.