Sultaani Daal

BM # 15   Day 4

Today is the fourth day and I have picked up yet another recipe from the Awadhi Thaali.
Sultaani Daal is a very rich daal.The nawabs actually never had simple daals..they always had some kind of meat in them. Perhaps this was one of the dishes for the vegetarians. I had this recipe in my book marked recipes since a long time but somehow was very hesitant in trying it. The ingredients would put me off!!..use of cream, curd and milk……I knew my hubby , the health freak that he is ….would not touch it. I was finding a chance to make this daal and along with it the Awadhi Thaali. Fortunately my son in law decided to visit us from Chennai..and I knew this was the best opportunity. The men were so busy talking and eating that my hubby didn’t ask the recipe…which he must know if it is new!!All they said ..awsome food…but I wanted the right view of daal..so..how is the daal?..was my question. excellent!!..and since the dinner was over I revealed the ingredients!!...and I knew in a while he would say.Bahut heavy ho gaya….but  for a change he said how about adding it to the restaurant menu?..and my day was made.

coming to the recipe.....
250 gms ...............arhar daal / pigeon pea
6 cloves............... garlic
1green .................chilly
1..............................betel leaf / bay leaf
½ tsp......................cuminseed
Few strands saffron dissolved in milk
1/4tsp................... red chilly pwd
½ tsp ....................garam masala
salt to taste
125gms ...............curd
250 ml.................. cream
½ cup................... milk
1peice live coal

Boil the daal till mushy.
Blend well with a blender till you get a smooth consistency.
Whisk curd and mix cream and milk.
Place a betel leaf in a pan.
Place a live coal on this.
Pour a teaspoon of ghee on this.
Cover immediately and switch off the gas.
After five minutes remove the coal with a pair of tongs.
Add the cream mixture.
Add the mashed daal.
Add the green chilly,red chilly ,salt and garam masala.
Cook for 8-10 minutes.
Temper it with chopped garlic and cuminseeds.
Garnish with mint leaves.

I served this in the Awadhi Thaali

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

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