Dal Maharani

Dal Maharani is a rich and creamy lentil dish made with a blend of rajma, urad dal, and chana dal, simmered with aromatic spices, butter, and cream for a royal taste.

Ingredients

• ¼ cup rajma (kidney beans)
• ¼ cup whole urad dal (black gram)
• ¼ cup chana dal (Bengal gram)
• 1 onion, chopped
• 2 tomatoes, chopped
• 3 green chilies, sliced
• ½ inch ginger, grated
• Salt to taste
• A pinch of turmeric powder
• 1 tsp red chili powder
• Fresh coriander leaves, chopped, for garnish
• 1 tbsp butter
• ¼ cup cream
• ¼ tsp cumin seeds
• ¼ tsp mustard seeds

Method

1. Soak the lentils

   • Wash the rajma, urad dal, and chana dal thoroughly.
   • Soak them overnight to soften and reduce cooking time.

2. Cook the lentils

   • Drain the soaked dals and pressure-cook them with enough water until soft and tender.
   • Lightly mash the cooked lentils and set aside, keeping the mixture creamy.

3. Prepare the tempering (tadka)

   • In a heavy-bottomed pan, heat butter.
   • Add mustard seeds and cumin seeds, letting them splutter and release their aroma.

4. Sauté aromatics

   • Add grated ginger and sliced green chilies. Sauté for about a minute until fragrant.
   • Add chopped onions and cook until golden brown and softened.
   • Add tomatoes and cook until they break down and form a smooth base.

5. Spice the mixture

   • Stir in salt, red chili powder, and a pinch of turmeric powder.
   • Cook for a minute to allow the spices to bloom and blend with the onion-tomato base.

6. Combine lentils with the masala

   • Add the lightly mashed cooked lentils to the prepared masala. Mix thoroughly.
   • Simmer gently on low heat for 5–10 minutes, allowing the flavors to meld and the curry to thicken slightly.

7. Finish and garnish

   • Stir in cream for richness and a velvety texture.
   • Garnish with freshly chopped coriander leaves for freshness and color.

Serving Suggestion

Serve Dal Maharani hot with roti, naan, or steamed rice for a luxurious and satisfying meal.