Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf
Sultani_Smoky_& Creamy_Dal Additional_of_Saffron and Betel_Leaf

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sultani_smoky_& creamy_dal additional_of_saffron and betel_leaf. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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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.

To begin with this particular recipe, we must prepare a few components. You can cook 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:
  1. Prepare 1 cup ▪️Split pigeon pea (toor dal/arhar dal)
  2. Take ▪️Saffron (kesar) a few strands
  3. Make ready 2 cup ▪️Milk
  4. Prepare 1/4 cup ▪️Fresh cream
  5. Take 1/4 cup ▪️Yogurt
  6. Make ready 6 ▪️Cloves
  7. Prepare to taste ▪️Salt
  8. Prepare 1 teaspoon ▪️Red chilli powder
  9. Make ready ▪️Paan leaves 1
  10. Make ready 1 piece ▪️Coal
  11. Get 1 tablespoon ▪️Ghee
  12. Take 1 tablespoon ▪️Cumin seeds
  13. Prepare cloves ▪️Garlic slivered8
  14. Make ready ▪️Green chillies finely chopped2
  15. Take ▪️Fresh mint leaves finely chopped5-6

The sultani was an Ottoman gold coin. The sultani is the classic Ottoman gold coin also known generically as altın ("gold").

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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