Dal saat nizam & shahi tukhra ( classic indian recipes )

Ingredients

• 1)

Dal saat Nizam:

• 50 g masoor dal
• 50 g chana dal
• 50 g tur dal
• 50 g moong dal
• 50 g urad dal
• 50 g maanh dal
• 1 litre water
• 45 g whole wheat , boiled and drained
• 720 ml water
• 1 1/2 teaspoon - 7 g chilli powder
• 1 1/2 teaspoon - 7 g turmeric powder
• Salt to taste
• 5 green cardamom
• 5 cloves
• 3 black cardamom
• 5 cm cinnamon
• 5 bay leaves
• 4 teaspoon - 20 g ginger paste
• 3 teaspoon - 15 g garlic paste
• 4 tablespoon - 60 ml tamarind pulp
• 2 tablespoon - 30 ml lemon juice
• 4 green chillies, slit lengthwise
• 12 mint leaves

For the first tempering:

• 1 tablespoon - 15 g ghee
• 3/4 teaspoon - 4 g cumin seeds

For the second tempering:

• 1 tablespoon - 15 g ghee
• 8 flakes garlic

For the third tempering:

• 1 tablespoon - 15 ml ghee
• 4 red chillies

For the fourth tempering:

• 1 tablespoon - 15 ml ghee
• 24 curry leaves

For the fifth tempering:

• 1 tablespoon - 15 ml ghee
• 1 teaspoon - 5 g mustard seeds

For the sixth tempering:

• 1 tablespoon - 15 g ghee
• A generous pinch of asafoetida

For the seventh tempering:

• 2 - 100 g onion, sliced fine and fried till golden in 1 tablespoon - 15 g ghee

For the garnishing:

• Crisp golden fried sliced onions
• 2)

Shahi Tukhra:

For the rabri:

• 350 ml milk
• 1/2 teaspoon - 2 g cardamom powder
• 1 drop kewra essence

For the bread:

• 4 - 1.4 cm thick milk bread slices
• Ghee to deep fry the bread
• 350 ml milk
• A few strands of saffron

For the syrup:

• 135 g sugar
• 70 ml water
• 1 drop kewra essence

For the garnishing:

• 4 almonds, blanched and sliced
• 4 pistachios, blanched and sliced
• A few strands of saffron, soaked in 1 teaspoon - 5 ml lukewarm milk
• 2 sheets of edible silver varakh
• A handful of mint leaves