Daal Nawabi


1 cup split black gram lentil
1/2 cup Bengal gram
1/2 cup red kidney beans
1 piece ginger
4 onion
7-8 garlic buds
6 tomato
some tamarind
2 green chilly
few coriander leaves
1/2 cup curd
50 gm cottage cheese (paneer)
1 cup cream
1/2 tsp turmeric powder)
1 tsp cumin seeds
2 tsp salt
1/2 tsp red chilly powder 
1/2 tsp black pepper powder
2 tsp sugar
4 tbsp clarified butter (ghee)


• Soak all dals and kidney beans in a container for 6-7 hours.
• Grind ginger, garlic buds and onions.
• Finely chop green chilies and tomatoes.
• Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.
• Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.
• Heat ghee in a pan and fry cottage cheese. Remove and place aside.
• In the same ghee, crackle cumin seeds and fry onion paste until it turns pink.
• Add tomatoes and cook for few seconds.
• Add curd and stir continuously.
• Add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.
• Add some cream and cook for some more time.
• Finally add all boiled dals and cottage cheese pieces and simmer for 5 minutes.
• Garnish with coriander and serve hot.