Awadhi Sultani Dal

This dal has a royal history of Awadh.

Serves 4 People

1 cup Tur dal

1 cup milk

1/2 cup Cream

1/2 cup yogurt

3-4 cloves of Garlic

1 tsp jeera

1/2 tsp kesar

1/2 red chili powder

1/4 turmeric powder

2 green chili

3-4 dry red chili

3 tsp Ghee

3-4 green cardamons

3 cloves

Salt to taste

1 piece of aluminum foil

1 piece of red hot coal


Wash and soak the tur dal for 10 minutes Pressure cook dal with red chili powder, tumeric powder and salt until dal is cooked.
In a bowl take milk, cream and yogurt and mix well.Make paste of cardamons and cloves and keep it aside.
When the pressure of cooker is released open and drain the extra water if any. Then with back of spoon mash the dal, it should be of thick consistency.
Now place the piece of aluminum foil on top of dal and gently place the red hot coal on it, then pour a tbsp of ghee on the coal and immediately close the lid of pressure cooker atleast for 15-20 minutes.
After 15 minutes ope the pressure cooker and carefully remove the coal and aluminum foil from the dal.
Now add the cream, milk and yogurt mixture, cardomons and clove paste and kesar to dal and mix well. Let it simmer for on low heat for 5 minutes.
For tadka heat remaining ghee in the pan and add jeera, dry red chili, 1/4 tsp red chili powder and chopped garlic.
Pour the tadka over the dal and cover the dal with lid.
Garnish the dal with slit green chilies. Serve hot with chapati or rice.

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