Smoked Kwati Daal — rich and creamy, this inviting stew made with a variety of lentils, beans, and sprouts is the ultimate comfort meal! Popular in Nepal and Sikkim, serve this with some sides like achaar, papad choori, garlic chutney, and and onion beet pomegranate relish for an elegant platter to entertain with!
WATCH HOW TO MAKE SMOKED KWATI DAAL:
Start by heating some ghee and add in your whole spices, jeera, onions, aromatics, and let this saute. Then, add in your tomato puree, tomato paste, and basic masalas. Add some kasoori methi and water and let this cook covered to really let the flavors infuse.
Now, in goes our boiled daals and beans. I’ve used sprouted the moong and chana for added nutrition and taste. Mix this gently and you’ll start to see just how creamy this is! Add in salt, a squeeze of lemon, and finish with garam masala.
For the that deep, smoky flavor we’ll use some charcoal with ghee and truly this makes it so flavorful and restaurant-style.
To serve, I’ve kept the daal thicker and served as a platter for my Diwali party with fresh achaar, garlic chutney, onion beet pomegranate relish, and papad choori!
Serve as bites with laccha paratha, pile on the toppings, and you are going to fall in love!
If you like this, please try my other recipes:
Smoked Kwati Daal — rich and creamy, this inviting stew made with a variety of lentils, beans, and sprouts is the ultimate comfort meal! Popular in Nepal and Sikkim, serve this with some sides like achaar, papad choori, garlic chutney, and and onion beet pomegranate relish for an elegant platter to entertain with!
- 1/4 cup moth daal (dew gram, turkish gram or moth beans) , sprouted or use normal
- 1/4 cup whole moong beans , sprouted, or use normal
- 1/4 cup kala chana (brown chickpeas) , sprouted or use normal
- 1/4 cup whole kaali urad daal (black gram lentils)
- 1/4 cup chickpeas (garbanzo beans)
- 1/4 cup rajma (kidney beans)
- 1/4 cup lobia (black eyed peas)
- 2 tbsp dried white peas (vatana)
- 2 tbsp green vatana (dried whole green peas)
- 3 tbsp ghee , or oil
- 1 1/2 tsp cumin seeds
- 1 inch cinnamon sticks
- 2 dried red chilies
- 2 small onions , finely chopped
- 2 tsp ginger garlic green chili paste
- 1 cup fresh tomato puree
- 2 tbsp tomato paste
- 1/2 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- 1 1/2 tsp kasoori methi
- 1/4 cup water
- salt to taste
- 1 tbsp lemon juice
- 1/2 tsp garam masala
- 1 coal
- 1/4 tsp ghee
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Wash and soak all the unsprouted lentils i.e. whole kaali urad daal , chickpeas, dried white peas, rajma, lobia, and green vatana for at least 12 hours, ideally overnight. Drain the lentils after soaking.
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In a pressure cooker, add the soaked lentils, your sprouted lentils, salt, 1/2 tsp turmeric, and 3 cups water. Put the lid on and cook for 5-6 whistles on medium heat, but do the first whistle on high.
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In a medium pan, add ghee, cumin seeds, cinnamon stick, and dried red chilies. Sauté the spices for a minute. When they starts to crackle, add in your onions and ginger-green chili-garlic paste. Saute on medium flame until the onions turn translucent.
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Now, add in fresh tomato puree, tomato paste, turmeric powder, red chili powder, coriander powder, and saute for 2-3 minutes.
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Add in kasoori methi, water and cook covered on medium flame for 7-8 minutes until the ghee separates.
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Now add in the pressure-cooked lentils, salt, lemon juice, and garam masala. Mix well and adjust the seasonings. Use water to adjust the thickness according to your preference. Cover and let the dal simmer on medium flame for 8-10 minutes.
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Now, heat the coal on a stove or the grill using tongs. Once hot, place it in a small foil bowl over the dal. Drizzle some ghee on top of the coal and quickly place a lid over the dal. Let it sit for 4-5 minutes and then carefully remove the foil bowl.
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Now, mix the dal and your smoke infused Kwati Daal is ready. Enjoy the Kwati with lachha parantha, naan bread, tandoori roti, or plain rice.
Recipe Video
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