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My Era and I have been frequenting each others’ blogs for some time now. One thing common between the two of us is our passion for food. When I discovered the hard core foodie in her, I asked her to share a few recipes. Least did I know that she had a treasure trove of ‘hatke’ dishes up her sleeves. My bookmark list is flooding with every other recipe that she posted till date. Check her blog for more…

Coming to the Dal Nawaabi, I simply wanted to make it as soon as I saw it in her space. I am crazy about Dal. Rarely a day passes without dal being prepared in my kitchen. And I am known to finish my meals not by concluding it with a desert but by pouring dal onto my plate and ‘burkoying’ (act of picking fluid food from the plate using one’s finger and licking it off using a slurrrping sound) it. When I made this Dal Nawaabi, I had spoonfuls of rice and burkofied Dal n number of times. (Value of ‘n’ is better left untold)


  • Split Black Urad Dal ( skin on) – 1 cup Or 70% of the mixture
  • Red Kidney beans (Rajma) – 1/3 cup Or 20% of the mixture
  • Split Chana Dal – 1/6 cup or 10% of the mixture
  • Tomatoes – 2 to 3, finely chopped
  • Onions – 2 medium-sized, finely chopped
  • Ginger – about 2 inches, finely chopped
  • Garlic – 4 to 5 cloves, crushed and chopped
  • Fresh coriander – half a bunch to one cup full finely chopped
  • Green Chili – 2 finely chopped
  • Red Chili Powder 1 tsp
  • Turmeric Powder – 3/4 tsp
  • Cumin seeds – 1 tsp
  • Salt – to taste
  • Butter around 60 grams
  • Oil – 1 tbsp (any oil you use to cook food in)
  • Baking Soda – a pinch


  1. Soak the black Urad dal, Rajma and Chana dal overnight. I add a pinch of baking powder in the water while soaking.
  2. In a pressure cooker transfer the dal-rajma mixture, add around four cups of water. To this add salt and turmeric powder and one tablespoon of cooking oil.
  3. Close the lid of the pressure cooker and let the dal mixture simmer on medium flame till around 5 to 6 whistles blow. (Do not cook on high flame, else the dal mixture won’t cook through).
  4. Once the dals are cooked, place the cooker on medium flame and using the back of the round table-spoon mash the rajma and dals till you achieve a thick consistency dal with no individual ingredients visible.
  5. Adjust the water to a consistency of your liking.
  6. Add a generous dollop of butter to the dal while it is simmering.
  7. Add half of the coriander leaves (around half a cup) finely chop them and add to the cooking dal.

For the Tadka:

  1. Take the remaining butter in a pan, heat it. Now add cumin seeds, chopped onion, crushed garlic cloves, finely chopped ginger and let them saute till they start getting golden on their edges.
  2. Now add chopped green chili, chopped tomatoes, chopped coriander leaves in the above and let them fry till tomatoes are tender.
  3. Add one teaspoon of red chili powder and immediately add this tadka to the prepared dal.
  4. Place the lid immediately to avoid the aroma from escaping.
  5. Serve hot with Indian bread or flavoured rice.