Nawabi dal tadka Nawabi dal tadka restaurant style new recipe Dal Nizami

Ingredients

• 1 tbsp Ghee
• 2-4 Garlic cloves, chopped, garlic
• 1 cup Chana dal, soaked, chana dal
• 1 cup Moong dal, soaked, moong dal
• 1 cup Urad dal, soaked, urad dal
• 1 ½ cup Milk
• 1 Green cardamom
• 2 Cloves
• Water as required
• Salt to taste
• 2-3 tbsp Ghee
• 1-2 tsp Oil
• 1 tsp Caraway seeds, Shahi jeera
• 2-3 Garlic cloves, chopped, garlic
• 3 medium Onions, finely chopped
• ½ inch Cinnamon stick
• ¼ tsp Asafoetida, Asafoetida
• 1 tsp Turmeric powder
• ¼ tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Coriander powder
• ½ cup Curd, beaten, curd (yogurt)
• 1 tbsp Coriander leaves, chopped
• ½ tbsp Mint leaves, chopped
• 3-4 cup Cooked dal
• ⅓ cup Water
• Salt to taste
• ½ tsp Black peppercorns, crushed
• 1 Green chili, slit into half, green chili
• ½ tsp Ghee
• A pinch of Black peppercorns, crushed
• A pinch of Nutmeg
• Fried Onions
• Fresh cream
• Coriander sprig, coriander leaves

Steps

1. In a pressure cooker, add ghee, once it’s hot, add garlic and it sauté for a minute on moderate heat.
2. Add chana dal, urad dal, moong dal and sauté for 2-3 minutes on moderate heat.
3. Add milk, green cardamom, cloves and get a quick boil.
4. Add water, salt to taste and mix it well, cover it with the lid and cook it to 3-4 whistles.
5. In a handi or kadai, add ghee, oil, once it’s hot, add caraway seeds and let it splutter.
6. Add garlic, onions and sauté for 4-5 minutes or until golden in color on moderate heat.
7. Add cinnamon stick and sauté well.
8. Add asafoetida, turmeric powder, degi red chili powder, coriander powder and cook it well.
9. Add curd and sauté well, add coriander leaves, mint leaves, cooked dal and mix it well.
10. Add water as required, salt to taste, black peppercorns and let it simmer for 4-5 minutes on moderate heat.
11. On a gas flame, heat the golden ring and drop into dal for smokiness and give it gold essence into it.
12. Serve in a serving bowl, garnish it with ghee, black peppercorns, nutmeg, fried onions, fresh cream, coriander sprig.
13. Serve hot with roti.