In a vessel add 1 cup of toor dal.
Wash few times and add 2.5 cups of water to this.
Add ¼ tsp turmeric powder and 2 pinches of asafoetida.
Pressure cook for 4-5 whistles.
Once the pressure releases, take out the cooked dal and mash well.
Transfer it to a pan.
Add milk, yogurt, and fresh cream.
I used raw milk, low-fat milk only.
Mix everything well.
Add salt to taste.
Let this come to a boil.
Switch off the flame
Keep it aside.
In a pan add 1 tbsp ghee.
Add the cumin seeds, chopped garlic, chopped green chili, and chopped ginger.
Saute for a minute.
Add 1 finely chopped onions to this.
Add the dried red chili also to this.
Saute till the onions become golden brown.
Switch off and add the red chili powder.
Transfer this to the dal.
Dal is ready.
The next step is optional but if you have charcoal, do not miss this step.
It gives a nice flavour to the dal.
Place heated charcoal in a bowl and keep it inside the dal.
Add 2 drops of ghee to the charcoal and cover it immediately.
Let this be covered for 2 minutes.
Sultani dal is ready to serve.
You can serve this with plain rice, pulaos, or roti too.