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Dal Falaknuma | Royal Hyderabadi Dal Recipe
Rich, creamy and flavorful Dal Falaknuma made with mixed dals, spinach and aromatic spices. A royal dal for a comforting meal!
40-45 minutes
Ingredients
For Cooking Dal
- 1-2 tbsp Ghee, घी
- 3-4 no. Dry Kashmiri Red Chillies (roughly torn), सूखी कश्मीरी लाल मिर्च
- 1 cup Whole Urad dal (soak for 4-5 hrs), भिगोई हुई साबुत उड़द दाल
- 1 cup Whole Moong dal (soak for 4-5 hrs), भिगोई हुई साबुत मूंग दाल
- 1 cup Chana dal (soak for 1-2 hrs), भिगोई हुई चने की दाल
- 1 tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
- ½ tsp Turmeric powder, हल्दी पाउडर
- 1-2 tbsp Ghee, घी
- 3-4 cups Water, पानी
- ½ small bunch Spinach (washed & roughly chopped), पालक
- Salt to taste, नमक स्वादअनुसार
For Frying Onions
- Oil for frying, तलने के लिए तेल
- 2 medium Onions (sliced), प्याज़
For Dal Falaknuma
- Remaining excess oil, बचा हुआ तेल
- 1 no. Bay leaf, तेज पत्ता
- ¼ inch Cinnamon stick, दालचीनी
- 3-4 no. Cloves, लौंग
- 7-8 no. Black Peppercorns, काली मिर्च के दाने
- 2 tsp Cumin seeds, जीरा
- ½ portion of Fried Onions, तले हुए प्याज
- 3-4 large Tomatoes (puree), टमाटर की प्यूरी
- ½ cup Curd (beaten), दही
- 1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
- Salt to taste, नमक स्वादअनुसार
- 2 heaped tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
- ½ tsp Turmeric powder, हल्दी पाउडर
- 1 tsp Coriander powder, धनिया पाउडर
- Little water, पानी
- Cooked Dal, पकी हुई दाल
- 2-3 cups Water, पानी
- 1 tbsp Tender Coriander stems (chopped), धनिया के डंठल
- 1 cup Water, पानी
- Salt to taste, नमक स्वादअनुसार
- Prepared Tadka, तैयार किया हुआ तड़का
For Tadka
- 1 tbsp Jaggery (chopped), गुड़
- 1-2 tbsp Ghee, घी
- 1-2 tbsp Dry Fenugreek leaves (soaked), भिगोई हुई कसूरी मेथी
- 1 tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
For Garnish
- Fried Onions, तले हुए प्याज
- Chilli Oil, मिर्च का तेल
- Coriander sprig, धनिया पत्ता
Process
For Cooking Dal
- In a pressure cooker, add ghee, once it’s hot, add dry kashmiri red chillies, soaked urad dal, moong dal, chana dal, degi red chilli powder, turmeric powder and cook for a minute.
- Add ghee, water, spinach leaves, salt to taste, give it a good mix, cover it with the lid and let it cook for 3-4 whistles or until it’s cooked.
- Once dal gets cooked then keep it aside for further use.
For Frying Onions
- In a pan or handi, add oil for frying. Once it’s hot, add sliced onions and cook for 8-10 minutes until onion gets crispy texture and light brown in colour.
- Transfer it into an absorbent sheet and leave it aside for further use.
For Dal Falknuma
- In a handi, add remaining excess oil, once it’s hot, add bay leaf, cinnamon stick, cloves, black peppercorns, cumin seeds and splutter well.
- Add half portion of fried onions, fresh tomato puree, curd, ginger garlic paste, salt to taste and cook for 10-12 minutes until oil separates from the masala.
- Add degi red chilli powder, turmeric powder, coriander powder, little water to allow further cooking.
- Now, add cooked dal, water, tender coriander stems and let it simmer for a while.
- Add water, salt to taste and give it a good mix.
- Finish it with prepared tadka and give it a quick boil.
- Transfer it into the serving bowl, garnish it with fried onions, chilli oil and coriander sprig.
- Serve hot with roti or steam rice.
For Tadka
- In a pan, add jaggery, once it melts, add ghee, soaked dry fenugreek leaves, degi red chilli powder and and cook for a minute.
- Turn off the flames and keep it aside for further use.
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