Dal Falaknuma | Royal Hyderabadi Dal Recipe

Ingredients

• 1-2 tbsp Ghee
• 3-4 no. Dry Kashmiri Red Chillies (roughly torn)
• 1 cup Whole Urad dal (soak for 4-5 h), soaked whole urad dal
• 1 cup Whole Moong dal (soak for 4-5 h), soaked whole moong dal
• 1 cup Chana dal (soak for 1-2 h), soaked gram lentils
• 1 tsp Degi Red Chilli powder
• ½ tsp Turmeric powder
• 1-2 tbsp Ghee
• 3-4 cup Water
• ½ small bunch Spinach (washed & roughly chopped)
• Salt to taste
• Oil for frying
• 2 medium Onions (sliced)
• Remaining excess oil
• 1 no. Bay leaf
• ¼ inch Cinnamon stick
• 3-4 no. Cloves
• 7-8 no. Black Peppercorns
• 2 tsp Cumin seeds
• ½ portion of Fried Onions
• 3-4 large Tomatoes (puree)
• ½ cup Curd (beaten), curd (yogurt)
• 1 heaped tbsp Ginger Garlic paste
• Salt to taste
• 2 heaped tsp Degi Red Chilli powder
• ½ tsp Turmeric powder
• 1 tsp Coriander powder
• Little water
• Cooked Dal
• 2-3 cup Water
• 1 tbsp Tender Coriander stems (chopped)
• 1 cup Water
• Salt to taste
• Prepared Tadka
• 1 tbsp Jaggery (chopped)
• 1-2 tbsp Ghee
• 1-2 tbsp Dry Fenugreek leaves (soaked) kasuri methi (dried fenugreek leaves)
• 1 tsp Degi Red Chilli powder
• Fried Onions
• Chilli Oil
• Coriander sprig, coriander leaves

Steps

1. In a pressure cooker, add ghee, once it’s hot, add dry kashmiri red chillies, soaked urad dal, moong dal, chana dal, degi red chilli powder, turmeric powder and cook for a minute.
2. Add ghee, water, spinach leaves, salt to taste, give it a good mix, cover it with the lid and let it cook for 3-4 whistles or until it’s cooked.
3. Once dal gets cooked then keep it aside for further use.
4. In a pan or handi, add oil for frying. Once it’s hot, add sliced onions and cook for 8-10 minutes until onion gets crispy texture and light brown in colour.
5. Transfer it into an absorbent sheet and leave it aside for further use.
6. In a handi, add remaining excess oil, once it’s hot, add bay leaf, cinnamon stick, cloves, black peppercorns, cumin seeds and splutter well.
7. Add half portion of fried onions, fresh tomato puree, curd, ginger garlic paste, salt to taste and cook for 10-12 minutes until oil separates from the masala.
8. Add degi red chilli powder, turmeric powder, coriander powder, little water to allow further cooking.
9. Now, add cooked dal, water, tender coriander stems and let it simmer for a while.
10. Add water, salt to taste and give it a good mix.
11. Finish it with prepared tadka and give it a quick boil.
12. Transfer it into the serving bowl, garnish it with fried onions, chilli oil and coriander sprig.
13. Serve hot with roti or steam rice.
14. In a pan, add jaggery, once it melts, add ghee, soaked dry fenugreek leaves, degi red chilli powder and and cook for a minute.
15. Turn off the flames and keep it aside for further use.