Ingredients:

1 cup split black gram lentil 
1/2 cup Bengal gram 
1/2 cup red kidney beans 
1 piece ginger 
4 onion
7-8 garlic buds
6 tomato 
some tamarind 
2 green chilly
few coriander leaves 
1/2 cup curd
50 gm cottage cheese (paneer) 
1 cup cream
1/2 tsp turmeric powder) 
1 tsp cumin seeds 
2 tsp salt 
1/2 tsp red chilly powder  
1/2 tsp black pepper powder
2 tsp sugar
4 tbsp clarified butter (ghee) 


How to make dal nawabi: Soak all dals and kidney beans in a container for 6-7 hours.
 
Grind ginger, garlic buds and onions.
Finely chop green chilies and tomatoes.
Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.
Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.
Heat ghee in a pan and fry cottage cheese and then take them out.
In the same ghee crackle cumin seeds and fry onion paste until it turns pink.
Then add tomatoes and cook for few seconds.
Then add curd and stir continuously.
Then add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.
Then add some cream and cook for some more time.
Lastly ass all boiled dals and cottage cheese pieces and simmer for 5 minutes.
Then remove it from the flame and garnish with coriander and serve hot.