Dal Nawabi

A royal lentil delicacy, Dal Nawabi blends black gram, Bengal gram, and kidney beans slow-cooked with aromatic spices, curd, cream, and paneer cubes, creating a rich and luxurious dish fit for a festive meal.

Ingredients

• 1 cup split black gram lentils (urad dal)
• ½ cup Bengal gram (chana dal)
• ½ cup red kidney beans (rajma)
• 1 piece ginger
• 4 onions
• 7–8 garlic cloves
• 6 tomatoes
• Small piece tamarind
• 2 green chilies, finely chopped
• Fresh coriander leaves, for garnish
• 50 g cottage cheese (paneer), cubed
• ½ cup curd
• 1 cup fresh cream
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• 2 tsp salt (or to taste)
• ½ tsp red chili powder
• ½ tsp black pepper powder
• 2 tsp sugar
• 4 tbsp clarified butter (ghee)

Method

1. Soak and cook the lentils:

   • Wash urad dal, chana dal, and kidney beans thoroughly. Soak them in water for 6–7 hours to soften.
   • Drain and pressure cook with turmeric powder and salt until the lentils are tender. Set aside.

2. Prepare the aromatics:

   • Peel and grind ginger, garlic, and onions into a smooth paste. Chop the tomatoes and green chilies finely.
   • Soak the tamarind in ½ cup warm water for 30 minutes and strain to extract the pulp.

3. Fry the paneer:

   • Heat ghee in a pan. Lightly fry paneer cubes until golden on all sides. Remove and set aside.

4. Cook the onion paste:

   • In the same pan with remaining ghee, add cumin seeds and let them crackle.
   • Add the onion paste and sauté on medium heat until it turns light pink and aromatic.

5. Add tomatoes and curd:

   • Stir in the chopped tomatoes and cook for a few minutes until softened.
   • Reduce heat and gradually add curd, stirring continuously to prevent curdling.

6. Season the gravy:

   • Add red chili powder, black pepper powder, sugar, and tamarind pulp. Mix well.
   • Pour a little fresh cream to enrich the gravy and cook for 2–3 minutes.

7. Combine lentils and paneer:

   • Gently fold in the boiled lentils and fried paneer cubes. Simmer on low heat for 5 minutes, allowing flavors to meld.

8. Finish with cream and garnish:

   • Stir in the remaining fresh cream for a rich texture.
   • Garnish generously with fresh coriander leaves.

Serving Suggestion:

Serve Dal Nawabi hot with naan, roti, or steamed rice for a regal and satisfying meal.