Boti Kebab, Saffron Sheermal and Dal Sultani

Ingredients

• 2 cup All-Purpose Flour (Also known as Maida)
• 0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
• 4 tbsp Ghee (Melted and divided)
• 2 tbsp Sugar (Use granulated sugar)
• 0.25 tsp Saffron Strands (A generous pinch)
• 1 tsp Instant Yeast
• 0.5 tsp Salt
• 0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1. 1

   Bloom Saffron & Activate Yeast (10 minutes)

   • In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
   • In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2. 2

   Prepare the Dough (15 minutes)

   • In a large mixing bowl, whisk together the all-purpose flour and salt.
   • Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
   • Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
   • Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
   • Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3. 3

   Proof the Dough (60-90 minutes)

   • Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Sheermals (10 minutes)

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
   • Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5. 5

   Cook the Sheermals (15 minutes)

   • Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
   • Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
   • Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
   • Remove from the pan and repeat the process for the remaining dough portions.
6. 6

   Glaze and Serve (2 minutes)

   • As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
   • Serve warm with rich curries like korma, nihari, or enjoy on its own.

Ingredients

• 1 cup Toor Dal (Also known as Arhar Dal. Rinse well before soaking.)
• 3.5 cup Water (3 cups for pressure cooking and 0.5 cup for adjusting consistency)
• 3 tbsp Ghee (Divided use)
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 1 pcs Onion (Large, finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 0.75 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 3 tbsp Curd (Full-fat, whisked until smooth)
• 1 cup Whole Milk (At room temperature)
• 1.25 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Balances the flavors)
• 3 tbsp Heavy Cream
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 pcs Dried Red Chilies (Broken in half)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Soak the Dal

   • Rinse the toor dal under running water until the water runs clear.
   • Soak the dal in ample water for at least 30-60 minutes. This step is crucial for a creamy texture. Drain the water completely before cooking.
2. 2

   Pressure Cook the Dal

   • In a pressure cooker, combine the soaked and drained dal, 3 cups of water, 1 tsp of salt, turmeric powder, bay leaf, and the cinnamon stick.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker, remove and discard the bay leaf and cinnamon stick.
   • Whisk the dal vigorously until it is smooth and creamy. Set aside.
3. 3

   Prepare the Masala Base

   • Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté until it turns a deep golden brown. This will take about 8-10 minutes and is essential for the dal's signature sweet, rich flavor.