Dal sultani | How to make Dal sultani

By Uma Sarkar  |  17th Jan 2017  |  
4 from 1 review Rate It!
  • Photo of Dal sultani by Uma Sarkar at BetterButter
Dal sultaniby Uma Sarkar
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About Dal sultani Recipe

This recipe is from the book "india on my platter" by Saransh Goila.

Dal sultani is an authentic dish which is perfect to serve on all occasions. The Dal sultani is delicious and has an amazing aroma. Dal sultani by Uma Sarkar will help you to prepare the perfect Dal sultani in your kitchen at home. Dal sultani needs 20 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dal sultani. This makes it easy to learn how to make the delicious Dal sultani. In case you have any questions on how to make the Dal sultani you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Uma Sarkar. Dal sultani will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Dal sultani

Ingredients to make Dal sultani

  • Toor dal - 1 cup
  • salt
  • cumin seeds- 1.5 tsp
  • red chilly powder- 1 tsp
  • yoghurt - 1/2 cup
  • saffron strands - 8
  • Full cream milk - 1/2 cup
  • cloves- 4
  • cardamom- 4
  • butter - 2 tbsp
  • Garlic cloves (chopped) - 6
  • green chillies (chopped) - 2
  • pudina - 10
  • Betel leaves- 2
  • Charcoal pieces- 2

How to make Dal sultani

  1. Soak the dal for 20 minutes. Strain and put it into a saucepan along with salt, cumin seeds and red chilly powder. Add a cup of water and bring it up to boil
  2. Simmer for 15-20 minutes till it is cooked. Meanwhile soak saffron in one tablespoon warm milk.
  3. Whisk yoghurt, cream and milk in a bowl together. Crush the cloves and cardamom together.
  4. Once the dal is cooked, let it cool down. Now mash the dal into a fine paste.
  5. Heat ghee/Butter in a pan, once hot add garlic to it. Once it is golden add green chillies and mashed dal.
  6. Cook it on a medium flame for 2 minutes and then add the yoghurt cream mix.
  7. Add the cloves and cardamom powder, saffron milk, pudina and cook on a low flame for 5 minutes.
  8. Burn the charcoal on a high flame and place it on a betel leaf, put this on to the dal.
  9. Pour ghee on top and cover it with lid and keep it aside for 10 minutes.
  10. Remove the charcoal and give the dal a mix. Serve

Reviews for Dal sultani (1)

Andrea Srivastava3 years ago

hmm so yum!

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