Nawabi dal tadka restaurant style new recipe Chef Ranveer Brar

NAWABI DAL - Some dish stories are richer than the dish themselves. Dal Nawabi has a similar story..

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NAWABI DAL

Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Cooking Dal
1 tbsp Ghee,
2-4 Garlic cloves, chopped,
1 cup Chana dal, soaked,
1 cup Moong dal, soaked,
1 cup Urad dal, soaked,
1 cups Milk,
1 Green cardamom,
2 Cloves,
Water as required,
Salt to taste,

For Tempering
2-3 tbsp Ghee,
1-2 tsp Oil,
1 tsp Caraway seeds,
2-3 Garlic cloves, chopped,
3 medium Onions, finely chopped,
inch Cinnamon stick,
tsp Asafoetida,
1 tsp Turmeric powder,
tsp Degi red chili powder,
tsp Coriander powder,
cup Curd, beaten,
1 tbsp Coriander leaves, chopped,
tbsp Mint leaves, chopped,
3-4 cups Cooked dal,
cup Water,
Salt to taste,
tsp Black peppercorns, crushed,
1 Green chili, slit into half,

For Garnish
tsp Ghee,
A pinch of Black peppercorns, crushed,
A pinch of Nutmeg,
Fried Onions,
Fresh cream,
Coriander sprig,

Process
For Cooking dal
In a pressure cooker, add ghee, once it's hot, add garlic and it saute for a minute on moderate heat.
Add chana dal, urad dal, moong dal and saute for 2-3 minutes on moderate heat.
Add milk, green cardamom, cloves and get a quick boil.
Add water, salt to taste and mix it well, cover it with the lid and cook it to 3-4 whistles.

For Tempering
In a handi or kadai, add ghee, oil, once its hot, add caraway seeds and let it splutter.
Add garlic, onions and saute for 4-5 minutes or until golden in color on moderate heat.
Add cinnamon stick and saute well.
Add asafoetida, turmeric powder, degi red chili powder, coriander powder and cook it well.
Add curd and saute well, add coriander leaves, mint leaves, cooked dal and mix it well.
Add water as required, salt to taste, black peppercorns and let it simmer for 4-5 minutes on moderate heat.
On a gas flame, heat the golden ring and drop into dal for smokiness and give it gold essence into it.
Serve in a serving bowl, garnish it with ghee, black peppercorns, nutmeg, fried onions, fresh cream, coriander sprig.
Serve hot with roti.

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