Delve into the intriguing tale of Nawabi Dal Tadka – a dish as rich in history as it is in flavor! Hailing from the culinary kingdom of Lucknow, Nawabi Dal Tadka is a royal indulgence, crafted with a blend of lentils and aromatic spices fit for a king.

Legend has it that the Nawab of Lucknow was so rich that the British Government (or east India company in earlier days) was indebt of 5 million pounds to him (we are talking 1800’s). During the opulent Nawabi era, the Nawabs of Awadh (Lucknow) were known for their discerning palates and opulent feasts, and their kitchens produced a variety of dishes that continue to be celebrated today as masterpieces in culinary creativity.  Among the many dishes that graced their tables, Nawabi Dal to me stood out as a symbol of culinary excellence with a cool tale of its origin.

The story begins with the Nawab of Awadh propositioned by a visiting Cook to prepare an exquisite dish for him. The Nawab’s interest was piqued. The humble cook made a strange demand, “ I would need a gold coin everyday for a year in return; After a year, I’ll present the dish in the Royal Palace”.  Nawab was both amused and intrigued by the cook’s audacious demand. So with a twinkle in his eye, agreed to the bargain, eager to witness the culmination of such a grand promise of a culinary masterpiece.

As the days turned into weeks and then months, anticipation mounted within the royal court. The cook routinely collected the gold coin daily for the promised dish. Finally, after a year of eager anticipation, the long-awaited dish was served.

                                    “a simple bowl of dal!”

Disappointed and angered by the seemingly mundane offering, the Nawab dismissed it without a second thought. The Nawab’s initial amusement turned to ire, and in a fit of anger, he decreed the cook’s immediate arrest and imprisonment and threw the bowl in the garden without even tasting it. 

After a couple of weeks, one of his Royal Courtier hurriedly rushed to the Nawab and asked him to escort him to the garden area in the palace. He saw that an old dying tree snag had started sprouting new buds of leaves. It was then that the Nawab realized the miracle of the dal, the hidden magic and the cook’s culinary prowess.

He ushered the cook’s presence immediately, and once more, the cook faced the Nawab’s scrutiny. The Nawab inquired about the dal, and the cook confidently claimed to have infused it with the essence of 365 gold coins, rendering it so nourishing that it could practically guarantee reincarnation.

The Nawab, filled with regret, pondered his impulsive generosity. Alas, the cook never graced him with the divine dal again! It seems even Nawabs learn the hard way not to take culinary miracles for granted!  It definitely provided a spicy tale to savor.

The legacy of awadhi cuisine is still alive in kitchens across the land, pots bubble with a blend of lentils, Nawabi dal is cooked in many variances with one common base—chana dal, urad dal, and moong dal—each simmered to perfection.

But what truly elevates Nawabi Dal Tadka to culinary royalty is its dramatic tempering process. Picture this: a symphony of spices, ghee, and aromatic delights, sizzling and popping in the pan, the tad-tad ‘Tadka’ noise of spluttering aromatic spices in hot oil creating a cacophony of flavors and aromas fit for a royal feast.

Finally, the pièce de résistance—the fabled gold infusion. Allegedly some form of gold, heated to a fiery glow, is ceremoniously dropped into the simmering dal even today, imparting it with that otherworldly essence. Rest assured, the gold is swiftly rescued before it is served thank god.

Now, imagine the scene: me, summoning my wife to the kitchen, regaling her with tales of the special dal and daring deeds. And just as I reach the climax of my culinary narrative, I make a bold creative move—I pulled out my gold wedding ring and put it in a tong to heat over the flame! ….before the gold could even get warm, she certainly got hot and furious. Her reaction was as fiery as the Nawaab’s himself, as she promptly confiscated the ring, leaving me to ponder my next move in stunned silence.

In my desperation, I turned to a humble piece of terracotta, heated to a blazing inferno over the flame, to infuse the dal with its signature smoky allure. And lo and behold, the result was nothing short of culinary alchemy, smoky earthy fragrance of terracota rescuing both my dinner and my dignity in one fell swoop!

They say flavor is a symphony of senses—taste, smell, sight, and sound, amplified by the sweet melody of nostalgia. Memories of flavors or the story behind the food is as vital to the experience as the dish itself, sparking a culinary curiosity that drives both research and experimentation.

Here’s to the magic of Nawaabi Daal and the stories it inspires, may they continue to tantalize taste buds and ignite imaginations for generations to come.

Cheers to the taste of nostalgia, my friend!

The recipe:

1. Cooking the Dal:
   • In a pressure cooker, heat ghee and sauté chopped garlic for a minute.
   • Add chana dal, urad dal, moong dal, and sauté for 2-3 minutes.
   • Pour in milk, add green cardamom, cloves, and bring to a quick boil.
   • Add water, salt, cover with the lid, and cook for 3-4 whistles.
2. Tempering:
   • In a separate handi or kadai, heat ghee and oil.
   • Add caraway seeds and let them splutter.
   • Sauté garlic, onions until golden.
   • Add cinnamon stick, asafoetida, turmeric, degi red chili powder, and coriander powder.
   • Mix well and add beaten curd.
   • Add coriander leaves, mint leaves, cooked dal, and simmer for 4-5 minutes.
3. Finishing Touch:
   • Heat a gold ring on a gas flame and drop it into the dal for a smoky essence.
   • Serve in a bowl, garnish with ghee, black peppercorns, nutmeg, fried onions, fresh cream, and coriander sprig.
   • Enjoy hot with roti or rice!