Dal Sultani | Royal Lentil Curry with Yogurt and Mint
(0)
45 min
Under an hour
Sezamo
Un preparat legendar din bucătăria nobiliară Awadhi (Lucknow), Dal Sultani îmbină lintea gătită fin cu un sos mătăsos de lapte și iaurt grecesc, îmbogățit cu o infuzie aromatică de unt clarifiat ghee, semințe de chimen, usturoi rumenit și frunze proaspete de mentă.
Preparation method
Cooking the lentils and preparing the rice
Rinse the lentils under cold running water until the water runs clear. Place the lentils in a large saucepan with 600 ml of water, ground turmeric, and half a teaspoon of sea salt. Simmer over medium heat for about 20-25 minutes, until the lentils are very soft and begin to break down easily.
Cook the basmati rice in salted water according to the package instructions for 10-12 minutes, then drain and keep covered in a warm place.
Incorporating the royal Awadhi sauce
Finely chop the yellow onion and finely grate the fresh ginger. Crush 2 garlic cloves, and thinly slice the remaining 2 for the final tempering.
Chef's tip
To prevent the yogurt from curdling in the hot sauce, bring it to room temperature and temper it by stirring in 2-3 tablespoons of the warm lentils before pouring it into the pot.
In traditional Awadhi cuisine, Dal Sultani gets a subtle smoky aroma (the Dhungar method): you can place a piece of glowing charcoal in a small metal bowl over the curry, drizzle a little ghee on it, and immediately cover with the lid for 2 minutes.
15 min
Under an hour
