How to make Chef Ranveer Brar-Style Lucknowi Dal Falaknuma at home

Lucknowi Dal Falaknuma is a lesser-known dal variation of the City of Lucknow, which chef Ranveer Brar learnt from his ustaad (master). It is a high-protein dal preparation that uses moong, urad, and chana dal along with a melange of basic spices and ghee. It is best enjoyed with roti or rice. Scroll down to read the recipe.

For dal: 2 tbsp ghee, 2-4 no. dry Kashmiri red chillies, 1 cup whole urad dal, 1 cup whole moong dal, 1 cup chana dal, 1 tsp red chilli powder, ½ tsp turmeric powder, 1-2 tbsp ghee, 3-4 cups water, ½ small bunch spinach, and salt to taste
Other ingredients: oil for frying, 2 medium onions, 1 no. bay leaf, ¼ inch cinnamon stick, 3-4 no. cloves, 7-8 no. black peppercorns, 2 tsp cumin seeds, ½ portion of fried onions, 3-4 large tomatoes, ½ cup curd, 1 heaped tbsp ginger garlic paste, salt to taste, 2 heaped tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, little water, 1 tbsp coriander leaves, 1 tbsp jaggery, 1-2 tbsp dry fenugreek leaves and coriander leaves

To begin with, heat ghee in a pressure cooker, add dry kashmiri red chillies, soaked urad dal, moong dal, chana dal, degi red chilli powder, turmeric powder and cook for a minute.

Now, add spinach leaves, salt to taste, water and give it a good mix, cover it with the lid and let it cook for 3-4 whistles.

In the same pan, 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, tomato puree, curd, ginger garlic paste, salt to taste and cook for 10-12 minutes.

Add red chilli powder, turmeric powder, coriander powder, little water to allow further cooking. Also, 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 with a tadka of ghee, jaggery, dry fenugreek leaves, and red chili powder.

Your Lucknowi Dal Falaknuma is ready. Serve hot with roti or steam rice.