This is a Mughlai Dal, which is also known as Nawabi Dal. Due to the richness of cream, this Dal is true Magnificient.
- 3 cups Soaked Toor Dal/ Arhar Dal
- 4.5 cups Water
- 1 Black Cardamom
- a pinch Turmeric powder
- salt as per taste
- 1.5 inch Cinnamon sticks
- 1 cup Curd
- 300 ml Milk
- 1 cup Cream
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- 2-3 Bay leaves
- 1 cup Onions, chopped
- 2 Green chilies
- 2 Red chilies
- 1 tbsp Ginger-Garlic-Green chillies paste
- 1 tsp Amchur Powder
- 1 tsp Black Pepper Powder
- 1 tsp Cumin powder
- 1.5 tsp Kashmiri Red Chilly Powder
- 1 tbsp Kasuri Methi
- a pinch Turmeric Powder
- as per taste Salt
- 1 tbsp Ghee
- 2 tbsp Fresh Cream
Wash and Soak 3 cups of Toor Dal for an hour.
Place the dal in a pressure cooker and add 4.5 cups of water, turmeric powder, Cinnamon sticks, salt and Black Cardamom.
Pressure cook the dal on a medium flame for one whistle. Remove the dal from the heat and release the pressure.
Once the pressure has released, add milk, curd and cream to it and stir well to avoid curdling of the Dal. Curdling will make the Dal sour in taste, so be careful while adding the cream, milk and curd to the Dal.
Simmer the dal on low heat until it thickens. Turn off the flame.
Tempering the Dal
Heat 2 tbsp of ghee in a Pan.
Add cumin seeds and Bay leaves to it. Let it splutter.
Now add a cup of chopped onions. Fry it till translucent.
Add green chillies and red chillies. Mix well.
Add a tbsp of Ginger-Garlic-Green chillies Paste. Add all the spices and mix well for a few minutes.
Pour the Dal over cooked spices and Let it simmer for few seconds on low-medium flame. Turn off the flame.
Add a tbsp of ghee and Garnish with cream.
Serve hot with Steamed Rice or Phulkas.