One strikingly unifying feature with these Mughlai/Nawabi/Awadhi dishes is the richness, not simply in the variety, but also the ingredients used. One can say such recipes are ‘fit for a king’ which is the literal translation of ‘Nawabi’.
This recipe, is one such enriched recipe, however can easily be included in your day to day menu and that which will please your family too.
1 cup of tuvar dal (split pigeon peas)
2 green chilies, slit in the middle
1/2 teaspoon of turmeric powder
salt to taste
2-3 teaspoons of oil/ghee
a pinch of asafoetida (hing)
1 teaspoon of cumin seeds
4 spicy dried red chilies broken into halves
4 finely chopped cloves of garlic
1 cup of milk (I used skimmed milk, you can use full fat or semi-skimmed milk if you prefer)
2 tablespoons of finely chopped fresh coriander for garnish
- Pressure cook the dal with salt, green chilies, turmeric powder with 2 cups of water. Turn off the heat after 2 whistles. Allow the cooker to release all the built-up pressure and cool down naturally.
Then, prepare tempering in a separate pan by heating 2-3 teaspoons of oil. To this add asafoetida, dry red chilies, finely chopped garlic and saute until fragrant.
Add the prepared tempering to the dal, mix well.
- Now add 1 cup of milk, stir and bring this to a boil and simmer for 2-3 minutes. Garnish with freshly chopped coriander.
- Serve with steaming hot rice or with a flat bread of your choice.
Recipe adapted from sanjeevkapoor.com.