Dal Nirvana Naan
Delight in the rich, creamy flavors of **Dal Nirvana Naan**, a comforting dish that pairs hearty black lentils (urad dal) and red kidney beans simmered in a luxurious spiced tomato and cream base with soft, buttery homemade garlic naan. This recipe is the perfect marriage of bold Indian spices like garam masala, cumin, and coriander, balanced by the creaminess of heavy cream and the smoky depth of slow-cooked lentils. Accompanied by freshly made naan infused with garlic and cilantro, this meal is a restaurant-quality experience right in your kitchen. Whether you’re hosting a dinner party or indulging in a cozy night at home, this dish is sure to leave everyone craving seconds. Perfect for vegetarians and ready to serve six, it’s an irresistible combination of flavor, texture, and aroma that showcases Indian cuisine at its finest.
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Recipe Information
Ingredients
- 1 cup Whole black lentils (urad dal)
- 0.25 cup Red kidney beans
- 4 cups Water
- 2 tablespoons Butter
- 1 tablespoon Vegetable oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 cup Tomato puree
- 0.5 cup Heavy cream
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 2 tablespoons Plain yogurt
- 2.5 cups Flour (for naan)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Sugar
- 0.75 cup Milk (warm)
- 2 cloves Garlic, grated (for garlic naan)
- 2 tablespoons Cilantro leaves, chopped
Instructions
Rinse the black lentils and red kidney beans thoroughly. Soak them in water for at least 6 hours or overnight.
In a large pot, add soaked lentils and kidney beans along with 4 cups of water. Bring to a boil, then reduce to a simmer. Cook for 45-60 minutes or until soft. Alternatively, use a pressure cooker for faster results.
In a skillet, heat butter and vegetable oil over medium heat. Add the finely chopped onion and cook until golden brown.
Stir in minced garlic and ginger. Cook for 1-2 minutes until fragrant.
Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally.
Add ground coriander, cumin, red chili powder, garam masala, and salt. Stir to combine.
Add the cooked lentils and kidney beans along with their cooking water. Simmer for 20-25 minutes to let the flavors meld, stirring occasionally.
Stir in heavy cream and simmer for another 5 minutes. Adjust seasoning if needed and set aside.
To prepare the naan, mix flour, baking powder, baking soda, and sugar in a large bowl. Add warm milk, plain yogurt, and 1 tablespoon of melted butter. Knead into a soft dough. Cover with a damp cloth and let it rest for 30 minutes.
Divide the dough into 6 portions. Roll each portion into a round shape or elongated oval about 1/4-inch thick. Sprinkle grated garlic and chopped cilantro on top, pressing gently to adhere.
Heat a skillet or tawa over medium-high heat. Cook each naan for 2-3 minutes on one side until puffed and golden spots appear. Flip and cook the other side for another 2 minutes. Optionally, brush with melted butter before serving.
Serve the Dal Nirvana hot with freshly made garlic naan on the side. Enjoy this comforting meal!
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 5277 mg | 229% | |
| Total Carbohydrate | 430.4 g | 157% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 39.8 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 847 mg | 65% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4328 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
