Daal Nawabi Recipe


  • 1 Cup split black gram pulse (urad ki dhuli daal)
  • 1/2 cup Bengal gram pulse (chana dal)
  • 1/2 cup red kidney beans (rajma)
  • 1 piece ginger (adrak)
  • 4 onion
  • 7-8 garlic ¬†cloves
  • 6 tomato
  • Some tamarind (imli)
  • 2 green chilly
  • Few coriander (dhania) leaves
  • 50 gm cottage cheese (paneer)
  • 1/2 cup yogurt (dahi)
  • 1 cup cream
  • 1/2 tea spoon turmeric powder
  • 1 tea spoon cumin (jeera) seeds
  • 2 tea spoon salt or as per your taste
  • 1/2 tea spoon red chilli powder
  • 1/2 tea spoon black pepper powder
  • 2 tea spoon ¬†sugar
  • 4 table spoon clarified butter (ghee)

Preparation Method

  1. Soak all pulses and kidney beans in a container for 6-7 hours.
  2. Grind ginger, garlic and onions.
  3. Chop green chillies and tomatoes finely.
  4. Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.
  5. Boil all pulses with kidney beans in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.
  6. Heat ghee in a pan and fry cottage cheese.
  7. In the same ghee crackle cumin seeds and fry onion paste until it turns pink.
  8. Then add tomatoes and cook for few seconds.
  9. Then add curd and stir continuously.
  10. Then add salt red chilli powder, black pepper powder, sugar and tamarind and fry for a minute.
  11. Then add some cream and cook for some more time.
  12. Lastly add all boiled pulses and cottage cheese pieces and simmer for 5 minutes.
  13. Garnish with coriander and serve hot.