SULTANI DAL

U NEED:

Toover dal: 1/2 cup
Masoor dal: 1/4 cup
Pan/Betel leaves: 1(medium size)
Red chillies: 2
Ginger julliene: 2 tsp
curd: 2 tablsp
Cream: 2 tablsp
Kitchen king powder: 1 tsp
Chilli powder: 1/2 tsp
Minced green chillies: 1 tsp
Salt to taste
Turmeric powder: 1/2 tsp
Coriander leaves: 2tsp
Ghee: 2 tablsp
Bay leaf: 1
Onion: 1/4 cup chopped fine

Method:
1. Wash both the dals together.Pressure cook with turmeric powder till well done.Mash the cooked dal well.Add the betel leaf and cover with a lid.Set aside.
2.Heat 1 tablsp ghee. When hot add broken red chillies ,bay leaf and sauté.Add minced green chillies and half of ginger julienne and continue sauté.
3.Add finely chopped onion and stir well.Add kitchen king masala and continue stirring,sprinkling a little water to prevent the masala from sticking to the kadai.
4.Mix the curd and cream together and beat lightly. Remove the lid from the dal.Remove the betel leaf.Churn the dal once again and add to the cooking onion.Stir.Add salt.Add 1/2 cup water and simmer.After 5 mins add the beaten curd cream mix and stir well.Simmer gently.
5.Now add finely chopped coriander leaves.Stir once.Transfer the dal to a serving bowl.
6. Heat ghee in another kadai.When hot add the red chilli powder and 1/2 tsp sugar.Off the gas.stir the ghee well and pour over the dal.Cover the dal with a lid.
7.Serve the dal garnished with the balance ginger julienne and serve with hot rotis or parathas.