दाल ऐसी कि Dal Makhani भूल जाएंगे! Lucknowi Dal Falaknuma

By Ranveer Brar · 300 min

Ingredients

Instructions

1. Heat the ghee in a pressure cooker, add the dried Kashmiri chillies, the soaked urad, moong and chana dals, degi red chilli powder and turmeric, and cook for one minute.
2. Add ghee, water, spinach, and salt, mix well, cover with the lid and cook for 3-4 whistles or until the dal is cooked.
3. Set the cooked dal aside.
4. Heat oil for frying in a pan or handi, add the sliced onions and fry for 8-10 minutes until crispy and light brown.
5. Drain the fried onions on an absorbent sheet and set aside.
6. In a handi, heat the leftover oil, add bay leaf, cinnamon, cloves, black peppercorns and cumin seeds and let them splutter.
7. Add half the fried onions, tomato puree, curd, ginger garlic paste and salt, and cook for 10-12 minutes until the oil separates from the masala.
8. Add degi red chilli powder, turmeric, coriander powder and a little water and cook further.
9. Add the cooked dal, water and tender coriander stems and simmer for a while.
10. Add more water and salt as needed and mix well.
11. Stir in the prepared tadka and bring it to a quick boil.
12. Serve in a bowl topped with fried onions, chilli oil and coriander sprig, hot with roti or steamed rice.
13. For the tadka, melt the jaggery in a pan, add ghee, soaked dried fenugreek leaves and degi red chilli powder, and cook for one minute.
14. Turn off the heat and set the tadka aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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