How to Prepare Appetizing Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf

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Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf

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We hope you got benefit from reading it, now let’s go back to sultani_smoky_& creamy_dal additional_of_saffron and betel_leaf recipe. To make sultani_smoky_& creamy_dal additional_of_saffron and betel_leaf you need 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf:

  1. Provide 1 cup of ▪️Split pigeon pea (toor dal/arhar dal).
  2. You need of ▪️Saffron (kesar) a few strands.
  3. You need 2 cup of ▪️Milk.
  4. Provide 1/4 cup of ▪️Fresh cream.
  5. You need 1/4 cup of ▪️Yogurt.
  6. Get 6 of ▪️Cloves.
  7. You need to taste of ▪️Salt.
  8. Use 1 teaspoon of ▪️Red chilli powder.
  9. Use of ▪️Paan leaves 1.
  10. Prepare 1 piece of ▪️Coal.
  11. Use 1 tablespoon of ▪️Ghee.
  12. Take 1 tablespoon of ▪️Cumin seeds.
  13. Use cloves of ▪️Garlic slivered8.
  14. Get of ▪️Green chillies finely chopped2.
  15. Get of ▪️Fresh mint leaves finely chopped5-6.
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Instructions to make Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf:

  1. Step 1 Soak dal for ten minutes. Dissolve saffron in two tablespoons of hot milk..
  2. Step 2 Mix milk, fresh cream and yogurt and pass through a muslin cloth. Keep in a cool place..
  3. Step 3 Grind cloves and green cardamoms together. Boil dal with salt and red chilli powder and four cups of water. (The quantity of water should be such that there is no surplus of it after the dal is done)..
  4. Step 4 Cover and cook on low heat till dal is done. Drain off any water that remains. Mash dal thoroughly with the back of the spoon to a smooth consistency..
  5. Step 5 Place the betel leaf on the dal and put a small piece of leave charcoal on it. Pour one teaspoon of ghee and immediately cover and keep for ten minutes for dhungar. .
  6. Step 6 Remove charcoal and add the strained cream mixture, clove-cardamom paste, dissolved saffron and blend well..
  7. Step 7 Cover and simmer on very low heat for five minutes or to desired consistency. Heat the remaining ghee in a pan, add cumin seeds and slivered garlic..
  8. Step 8 As it turns to a pink colour, immerse in the utensil containing the dal and cover immediately..
  9. Step 9 Stir lightly and serve hot garnished with the chopped green chillies and mint leaves..zeera rice.
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