Lucknowi Dal Falaknuma by Chef Ranveer Brar

Dal Falaknuma Preparation

Step 1: Cook the lentils [00:16] [03:14]

Add 1-2 tbsp ghee to a pressure cooker and sauté 3-4 dry Kashmiri red chillies. Add 1 cup of soaked whole urad dal, 1 cup of soaked whole moong dal, and 1 cup of soaked chana dal. Stir in 1 tsp degi red chilli powder and 1/2 tsp turmeric powder. Pour 3-4 tbsp of water, add half a small bunch of washed and chopped spinach, and salt to taste. Pressure cook until the lentils are soft.

Step 2: Prepare the base [03:20] [05:15]

In a separate pan, fry 2 sliced medium onions in oil until golden brown. In a bowl, mix half of the fried onions with 3-4 pureed large tomatoes, 1/2 cup beaten curd, and 1 heaped tbsp ginger garlic paste.

Step 3: Cook the sauce [04:47] [05:07] [05:45] [06:33]

In a pan, add the bay leaf, cinnamon stick, black peppercorns, and cloves to the remaining hot oil. Once the spices sizzle, add 2 tsp cumin seeds. Add the prepared tomato, curd, and onion mixture. Cook until the oil separates. Add 2 tsp degi red chilli powder, 1/2 tsp turmeric powder, and 1 tsp coriander powder. Add a splash of water and cook until the mixture thickens.

Step 4: Combine [06:45] [07:15] [07:23]

Add the cooked lentils to the pan with the sauce. Mix in 1 tbsp chopped tender coriander stems and 2-3 cups of water. Simmer for 15 minutes. Add another cup of water if needed to adjust consistency.

Step 5: Final Tadka [08:00] [08:43] [09:05]

In a small pan, heat 1 tbsp jaggery with 1-2 tbsp ghee until caramelized. Add 1-2 tbsp soaked dry fenugreek leaves and a splash of water. Add 1 tsp degi red chilli powder, stir, and pour this over the dal.