With every simmering pot of πππ’π₯ππ§π πππ₯, a piece of history comes alive where food wasnβt just cooked but carefully crafted with love and legacy.
This dal carries the warmth of slow-cooked traditions, infused with aromatic spices and the essence of a bygone era. Thick, hearty, and rich in flavour, itβs a tribute to kitchens that tell stories with every meal. Originating from the royal kitchens of πππ’π₯ππ§π πππ₯πππ, a historic gem in ππππ‘π²π ππ«ππππ¬π‘ , this dish embodies the grandeur of culinary heritage.
A taste of nostalgia, a bowl of heritage this is more than just dal; itβs a journey back in time.
| Course | Main |
| Servings | 4 persons |
| Preparation Time | 10 minutes + soak time |
| Cook time | 30 minutes |
Ingredients for the Sailana Dal
|
|
| 1-2 | Bay leaves |
| 2 tsp | Cumin seeds |
| 2 Nos | Cloves, whole |
| 2 Nos | Cinnamon sticks |
| 2 Nos | Black elaichi |
| 7-8 | Garlic cloves |
| 2 big | Onion, sliced |
| 1Β½” piece | Ginger, crushed |
| 3-4 tbs | Ghee |
| 2 | Green chili, chopped |
| 1 tbsp | Red Chilli powder |
| Β½ tsp | Turmeric powder |
| 1 tbsp | Coriander powder |
| 1 cup | Arhar dal (toor) |
| 1Β½ tbsp. | Sugar |
| Salt to taste | |
| 1 full No. | Lemon juice (Indian sized) |
| 2 cups | Water |
Instructions for the Sailana Dal |
|
| 1 | Wash and soak the dal for 2-3 hours. Drain and keep aside. |
| 2 |
Heat ghee in a cooker. SautΓ© the bay leaves, cinnamon, elaichi, cloves. |
| 3 |
Add in the onions, ginger, garlic and green chilies. SautΓ© the onions on medium flame until it caramelizes. |
| 4 |
Add in the red chili, turmeric and coriander powder and sautΓ© for 1 minute. |
| 5 |
Add in the soaked dal along with water. Season with salt. Cover and cook up to 2 whistles. |
| 6 |
Now open the cooker. If dal is too thick, add a little more water (hot water) and stir dal. Mash it well. the dal should be a little thick in consistency. |
| 7 |
Add in sugar, salt and lemon juice. Taste and adjust seasonings. Serve at once. |
