Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sultani_smoky_& creamy_dal additional_of_saffron and betel_leaf. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Homechef Sayan will teach you to cook restro style food at home. This dish is completely new & innovative. Try to buy baby goat for this dish with small pieces.
Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have sultani_smoky_& creamy_dal additional_of_saffron and betel_leaf using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf:
- Take 1 cup ▪️Split pigeon pea (toor dal/arhar dal)
- Prepare ▪️Saffron (kesar) a few strands
- Make ready 2 cup ▪️Milk
- Prepare 1/4 cup ▪️Fresh cream
- Get 1/4 cup ▪️Yogurt
- Take 6 ▪️Cloves
- Prepare to taste ▪️Salt
- Get 1 teaspoon ▪️Red chilli powder
- Get ▪️Paan leaves 1
- Prepare 1 piece ▪️Coal
- Prepare 1 tablespoon ▪️Ghee
- Make ready 1 tablespoon ▪️Cumin seeds
- Take cloves ▪️Garlic slivered8
- Make ready ▪️Green chillies finely chopped2
- Take ▪️Fresh mint leaves finely chopped5-6
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Instructions to make Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf:
- 🔸Step 1 - Soak dal for ten minutes. Dissolve saffron in two tablespoons of hot milk.
- 🔸Step 2 - Mix milk, fresh cream and yogurt and pass through a muslin cloth. Keep in a cool place.
- 🔸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).
- 🔸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.
- 🔸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. - 🔸
- 🔸Step 6 - Remove charcoal and add the strained cream mixture, clove-cardamom paste, dissolved saffron and blend well.
- 🔸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.
- 🔸Step 8 - As it turns to a pink colour, immerse in the utensil containing the dal and cover immediately.
- 🔸Step 9 - Stir lightly and serve hot garnished with the chopped green chillies and mint leaves..zeera rice
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