Thursday, April 26, 2012

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

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20 comments:

  1. What do you do with coal? Don't you have to remove before adding the rest? Nice recipe.

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  2. Ingredients definitely sound very rich, but everything is moderation should be OK.. right?? Dal looks delicious.

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  3. Oops!..yes you do have to remove the coal...Thanks Champa for pointing out.Edited!!

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  4. must b very delicious preparation...looks very very creamy

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  5. Very creamy and rich dal. Should try this coal technique...

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  6. Yummy and Creamy dal..perfect to match with the thali..

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  7. saffron in dal.. that surely must be rich.. I love the swirl of cream on the top :)


    Kalyani
    Sizzling Tastebuds
    Event : Pickles & Preserves Fest + Giveaway
    Event : CWS - Oats

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  8. Did this coal gives a smoken smell to this dal,wats the use of using coal here Vaishali..am intrigued..Btw dal looks super creamy and rich..

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  9. The dhal looks rich and creamy..wonderful spread makes me hungry.

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  10. Nice dal ...coal must give a nice aroma to the dish. Looks awesome and my eyes are always hooked to your thaali...my my ...cant get my eyes out of it.

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  11. Wow, that is such a unusual recipe to use coal and betel leaf. Never heard of using betel leaf in cooking. I am intrigued. Love it.

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  12. Very interesting use of coal and betel leaf in dal! Super creamy and rich dal too!

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  13. The dal looks very nice. No wonder your huband suggested adding it to the restaurant menu! Great job!

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  14. Sultaani dhal looks splendid! And I don't know which I admire most-- the plate and cups in there or the food they hold. Its a gorgeous spread!

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  15. Daal looks tempting. Yummy spread.

    Vardhini
    CooksJoy

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  16. The addition of betel leaf is really interesting. Your husband's comment proves that the dish is yummy.

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  17. I am sure you would have been the happiest person after listening to hubby's comments :). Definitely a very rich and delicious dal.

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  18. dal looks perfect...i need that platter now

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