Sultani Dal

Royal Lentils

SERVES 4–6

This is as royal as a dal can get! I was served this dal in Lucknow and was besotted by its richness and taste.

The kitchens of the nawabs used to have gourmet cooks called rakabdars, who prepared exquisite dishes and meals in small quantities. There were many rakabdars in a household, each specializing in a particular dish and in the presentation of dishes. Originally created by a famous rakabdar named Pir Ali who worked for the Nawab of Awadh, this dal commands a place of supreme respect in any feast.

INGREDIENTS

1 cup husked, split pigeon peas (arhar/toover dal)

1 cup whole milk

⅓ cup heavy cream

½ cup plain yogurt

4 cloves

5 pods green cardamom

1 tsp salt or to taste

¼ tsp red chilli powder

⅓ tsp saffron, dissolved in 2 tbsp hot milk

To smoke the dal

1 betel (paan) leaf

1 large piece charcoal

1 tsp clarified butter

Tempering

2 tbsp clarified butter

½ tbsp cumin seeds

5 cloves garlic, finely slivered

Garnish

2 green chillies, finely chopped

A few sprigs fresh mint leaves, finely chopped

METHOD

Wash dal and soak in water for 10 minutes. In a mixing bowl, whisk milk, cream and yogurt till well combined. Strain through a muslin cloth into a fresh bowl, cover and refrigerate. Combine cloves and cardamoms with 1 tbsp water and grind to make a smooth paste. Drain dal and put it into a large, heavy pan with salt, chilli powder and 3–4 cups of water. Cover and cook over medium-low heat till dal is cooked and most of the water is absorbed. Remove from heat, drain off any surplus water and whisk well to mash the dal completely. Place the betel leaf on the surface of the mashed dal. Heat the charcoal directly over a strong flame till red-hot. Using tongs, place the charcoal on the betel leaf. Spoon 1 tsp of clarified butter over the charcoal and as it begins to smoke, immediately cover the pan with a tight lid. Set aside for 10 minutes. Open pan and remove and discard the charcoal and leaf. Stir in the chilled cream mixture, clove–cardamom paste and saffron with the milk. Place pan over low heat, cover and simmer for about 5 minutes. Meanwhile, heat the clarified butter for the tempering in a ladle. Add cumin seeds and garlic. When garlic colours slightly, immerse the ladle into the dal and cover immediately. Stir lightly and garnish with green chillies and mint leaves. Serve hot with roti.