You might not know it but we are currently in the middle of the British Dal Festival. To celebrate all things pulses why not try this recipe for Sultani Dal, a classic Indian dish, that goes as well with hot chapatis as it does with plain boiled rice.

  • 20 mins
  • 4
  • Medium


  • 1 cup soaked toovar (arhar) dal
  • 1/2 cup milk
  • 1/2 cup curds (dahi)
  • 1/2 cup cream
  • 1 tsp cumin seeds (jeera)
  • 5 cloves (laung / lavang)
  • 2 chopped green chilies
  • 1 tbsp chopped mint leaves
  • 3 tbsp ghee
  • salt to taste
  • 1 charcoal


Combine the milk, cream and curd in a bowl, mix well and keep aside. Grind the cardamoms and cloves and keep aside.

Boil the dal along with salt and chilli powder in 2 1/2 cups of water until soft and mash well.

Place a small container on the dal and keep a live charcoal in it. Pour 1 tsp of ghee over it and immediately cover it for 10 minutes.

Mix together the cream mix, clove paste and saffron. Remove the cover, add this paste to the dal and simmer on low flame for 3-4 minutes.

Heat the remaining ghee and temper with the cumin seeds and garlic. Add to the dal and mix well.

Serve hot, garnished with green chillies and mint leaves.

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