Daal Sultani - Shahi Daal

Ingredients

1 cup pigeon beans (Arhar Dal)
4 garlic cloves chopped
2 green chillies sliced
1 large onion chopped
1 onion chopped
1 betel leaf
2-3 cardamom pods
6 cloves
few sprigs of mint and cilantro leaves (chopped)
1 teaspoon cumin Seeds
1 teaspoon. saffron dissolved in 1 tbsp milk
¼ tbsp. red chilly powder
¼ tbsp turmeric powder
salt to taste
1 cup plain yogurt
1/2 cup cream
1 cup milk
2-3 tbsp butter or oil
1 piece of live coal

Method

 Cook the lentils in 2-3 cups of water in a large pan or handi. Meanwhile mix milk, cream and yogurt and keep in a cool place.Grind the cloves and cardamoms to a paste. When dal is cooked, water is evaporated otherwise strain away the water. Mash the dal. Place a betel leaf on the dal, over it cardamoms and cloves paste followed by a small piece of burning coal. Pour 1 tbsp of butter and cover with a lid for 10 minutes.
 Then remove the betel leaf and coal. Add salt to taste, red chilly powder, turmeric powder, milk yogurt mixture and saffron dissolved in a spoon of milk. Mix well and cook on low heat. In another frying pan add butter, cumin seeds and chopped onions. When onions are golden brown add garlic, and tomatoes.Pour this over the dal.Serve hot garnished with the chopped green chillies and mint leaves.

Kabargah- Kashmiri Mutton Ribs cookd in Milk and Spices, Fried in Desi Ghee

Ingredients:

• 1 kg Lamb Ribs, 3 inch x 5 inch pieces
• 2½ cups Milk
• 3 Black Cardamom (badi elaichi), crushed
• 2 Cinnamon (dalchini), 1 inch sticks
• 4 Cloves (laung)
• 2 Bay Leaves (tej patta)
• 1 tsp Garam Masala
• ¼ tsp Asafoetida (hing)
• 2 tsp Salt
• 1½ cups Ghee
• ½ cup Yoghurt (dahi)
• ½ tsp Red Chili Powder
• 5 - 6 Silver Leaves (varq)

How to make Kabargah:

• Take a pot and put lamb ribs in it along with milk, black cardamom, cinnamon sticks, cloves, bay leaves, garam masala, asafoetida, and salt. Allow it to cook till the milk is absorbed.
• Remove from the heat and place the ribs to a large plate. Keep it aside.
• Take a pan and heat ghee in it. Whisk it with yoghurt, red chilli powder, and a little salt until it turns smooth in consistency.
• Now, dip each rib into the yoghurt mixture and fry till it gets a rich brown color. Drain excess oil and transfer to a serving dish.
• Garnish it silver leaves and serve hot, as a snack or as part of the main course.