Dal-e-Khaas with Kesar Pulao

Instructions

1. 1

   Soak and Cook Dals

   • Wash urad dal and chana dal thoroughly. Soak them together in ample water for at least 2 hours, or up to 4 hours.
   • Drain the soaking water. In a pressure cooker, combine the soaked dals, 3 cups of fresh water, 0.5 tsp salt, turmeric powder, and ginger-garlic paste.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, about 15-20 minutes, until the dals are completely soft and mushy.
   • Let the pressure release naturally. Open the cooker and whisk the dal vigorously to achieve a smooth, creamy consistency.
2. 2

   Prepare Richness Pastes

   • While the dal cooks, soak the cashews and almonds in warm water for 20 minutes to soften them.
   • Drain the nuts and grind them into a very smooth paste, adding a tablespoon or two of water as needed to facilitate blending.
   • In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
3. 3

   Create the Masala Base

   • Heat 2 tbsp of ghee in a heavy-bottomed pan (kadai) over medium heat.
   • Add the cumin seeds and bay leaf. Let them sizzle for 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 6-8 minutes until it turns a deep golden brown.
   • Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and ghee begins to separate from the masala.
4. 4

   Combine and Simmer

   • Add the coriander powder and Kashmiri red chili powder to the pan. Sauté for 1 minute.
   • Pour the cooked, mashed dal into the masala. Mix thoroughly to combine.
   • Stir in the prepared nut paste. Add 1 cup of warm water (or more) to adjust to your desired consistency.
   • Bring the dal to a gentle boil. Add the remaining 1 tsp of salt and the garam masala.
   • Reduce the heat to low. Stir in the fresh cream, saffron-infused milk, and crushed kasuri methi.
   • Let the dal simmer gently for 8-10 minutes, stirring occasionally, allowing the flavors to meld into a rich, cohesive curry.
5. 5

   Prepare Final Tempering (Tadka)

   • In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
   • Add the ginger juliennes and slit green chilies. Sauté for 30-40 seconds until aromatic and lightly browned.
   • Immediately pour this sizzling tempering over the simmering dal. Stir gently.
6. 6

   Garnish and Serve

   • Garnish the Dal-e-Khaas with chopped coriander leaves and crispy fried onions (birista).
   • Serve hot with naan, roti, or jeera rice for a complete royal meal.