Dal Sultani, Saffron Sheermal and Masala Fried Eggs

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

• 4 pcs eggs (large)
• 2 tbsp oil
• 1 pcs onion (small, finely chopped)
• 1 pcs tomato (small, finely chopped)
• 1 pcs green chili (finely chopped)
• 1 tsp ginger-garlic paste
• 0.25 tsp turmeric powder
• 0.5 tsp red chili powder (or to taste)
• 0.25 tsp garam masala
• 0.5 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Sauté the aromatics

   • Heat oil in a non-stick pan over medium heat.
   • Add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
2. 2

   Cook the masala base

   • Add the ginger-garlic paste and green chili. Cook for about a minute until the raw smell disappears.
   • Add the chopped tomato and cook for 3-4 minutes, stirring occasionally, until it turns soft and mushy.
   • Stir in the turmeric powder, red chili powder, and salt. Mix well and cook the masala for another minute until the oil starts to separate slightly.
3. 3

   Cook the eggs

   • Spread the cooked masala mixture evenly across the bottom of the pan.
   • Using a spoon, create four small wells or depressions in the masala base.
   • Carefully crack one egg into each well, trying not to break the yolk.
4. 4