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.