A rich and creamy Mughlai lentil dish made with toor dal, yogurt, and a blend of aromatic spices. Its royal flavor and velvety texture make it a perfect centerpiece for a special meal, paired with naan or rice.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
293cal
13gprotein
34gcarbs
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
3 cup Water (For pressure cooking the dal)
0.5 tsp Turmeric Powder
1 tsp Salt (Divided, or to taste)
1 cup Curd (Use full-fat and whisked until smooth)
1 tbsp Besan (Chickpea flour, acts as a stabilizer)
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal (15-20 minutes)
Rinse the toor dal under running water until the water runs clear. Soak it in fresh water for at least 30 minutes.
Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of water, turmeric powder, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
Allow the pressure to release naturally. Open the cooker and use a whisk or an immersion blender to mash the dal until it's smooth and creamy. Set aside.
2
Prepare the Yogurt Base (3 minutes)
In a medium bowl, add the whisked curd.
Add besan, Kashmiri red chili powder, coriander powder, and garam masala to the curd.
Whisk vigorously until the mixture is completely smooth and free of lumps. This step is crucial to prevent the curd from splitting when cooked.
3
Prepare the Tempering (Tadka) (8-10 minutes)
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the cumin seeds, hing, and dried red chilies. Sauté for 30-40 seconds until the seeds splutter and become aromatic.
Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it turns a deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Combine and Simmer (8-10 minutes)
Reduce the heat to the lowest setting. Slowly pour the prepared yogurt mixture into the pan, stirring continuously and briskly.
Continue to stir and cook the yogurt masala on low heat for 2-3 minutes until it thickens slightly and you see ghee separating at the edges.
Carefully pour this entire tempering mixture into the pressure cooker with the cooked dal.
Add the remaining 0.5 tsp of salt and the crushed kasuri methi. Stir well to combine.
Bring the dal to a gentle simmer over low heat. Let it cook for 5-7 minutes, allowing the flavors to meld. Do not boil vigorously. Adjust consistency with a little hot water if it's too thick.
5
Finishing Touches (2 minutes)
Turn off the heat. Gently stir in the fresh cream for a final touch of richness and a velvety texture.
Garnish with freshly chopped coriander leaves.
Serve the Sultani Dal hot with naan, roti, or steamed basmati rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
