Dal Maharani
Dal Maharani is a royal and luxurious dal preparation that combines the goodness of urad dal, moong dal, and chana dal. This rich and flavorful lentil dish is perfect for special occasions or when you want to treat yourself to something extraordinary.
Dal Maharani is a dish fit for royalty, bringing together the richness of three different types of lentils with a creamy, buttery finish. This recipe is perfect for impressing guests or indulging in a comforting, luxurious meal at home. Try this Dal Maharani recipe and let us know how it turns out in the comments below! Creamy, rich, and luscious, Dal Maharani is a version of the popular Indian lentil curry Dal Makhani.
Dal is something that is made in every Indian household. Here are a few dal recipes that I like a lot: Tomato dal, Dal Makhani, Raw mango Dal fry, and Punjabi Yellow Dal Tadka.
This recipe can be easily doubled or tripled. I cook it in my 3-litre stovetop pressure cooker. If scaling the recipe, use a bigger cooker or instant pot. The cooking time will remain the same.
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🌿 Ingredient Notes for Creamy Dal Maharani
Whole Black Lentils (Urad Dal): Whole black lentils (Urad dal) are the primary ingredient in Dal Maharani. They have a rich, earthy flavour and a creamy texture when cooked.
Whole green Moong Dal or Chitra Rajma: This dal adds a subtle sweetness and a smooth texture to the dish. It also helps in thickening the dal.
Split Bengal Gram (Chana Dal): Chana dal adds a nutty flavour and slightly grainy texture to the creamy urad and Rajma dals.
Fresh Cream: Fresh cream adds richness and a smooth, velvety texture to the dal, making it indulgent and creamy.
Butter and Ghee
- Butter and ghee are essential for giving Dal Maharani its rich buttery flavour.
Onions: Finely chopped onions form the base of the masala, adding sweetness and depth to the dal.
Tomatoes: Pureed tomatoes add a tangy flavour and a beautiful colour to the dal.
Ginger-Garlic: Ginger-garlic Grated or paste adds a spicy and aromatic base to the dish.
Green Chilies: Slit green chillies add mild heat and a fresh, peppery flavour to the dal.
Whole Spices (Cumin Seeds, Bay Leaf, Black Cardamom, Green Cardamoms, Cloves, Cinnamon Stick): Whole spices add depth, aroma, and complexity to the dish.
Ground Spices (Turmeric Powder, Red Chili Powder, Coriander Powder): Ground spices provide warmth, colour, and a robust flavour to the dal.
Fresh Coriander Leaves: Fresh coriander leaves add a bright, herbaceous flavour and a touch of freshness to the dal.
👩🍳 How to make Dal Maharani Step-by-Step Recipe
Soak The Lentils
Wash and Soak the following ingredients together or separately in 3-4 cups of water for 8-10 hours or overnight.
- ¼ cup chitra rajma (red kidney beans)
- ¼ cup chana dal (Bengal gram lentils)
- ½ cup whole urad (whole black lentils)
Cook The Lentils
Wash the soaked lentils again and add them to a pressure cooker with the following ingredients.
- 2-3 clove
- 2 whole bay leaves.
- 1 black cardamom
- 6-8 black pepper
- 1/2 tsp salt
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1 tbsp ginger garlic and green chilli paste
Add 3 cups of water, and 1 tbsp ghee and stir well. Close the lid of the cooker.
Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 20 minutes.- Switch off the heat and let the pressure release naturally.
- Open the lid and mash the lentils with a potato masher until creamy.
Lets Tempering the Dal Maharani
- In a heavy bottom pot heat ghee and add 1 tsp cumin seeds let them crackle and add 2 onions, chopped saute until translucent.
- Now add the garlic-ginger paste and saute it with onion until light brown.
Tip:
Cook the onions until light golden brown to bring out their natural sweetness and enhance the flavour of the dal.
Use fresh ginger and garlic for a more intense flavour. Cook the paste until the raw smell disappears.
- Then add 1/2 tsp turmeric powder, 1/2 tsp degi red chilli powder, 1/2 tsp coriander powder and saute until fragrant.
- Add the fresh tomato puree, and salt and continue cooking until the ghee starts coming from the sides.
Tip: Use fresh, ripe tomatoes for the best flavour. Cook the puree until the oil separates for a well-cooked masala base.
- Pour the cooked dal from the cooker and mix everything properly.
- Add water as required consistency.
- Now add a lid, turn the heat to low and let it cook for 5-10 minutes, stir in between.
- Remove the lid, add butter and fresh cream, boil it for another 2 minutes, and switch off the flames.
- Garnish with fresh cream and coriander leaves.
- Serve hot with Roti paratha or Rice.
Tip:
- Add a dollop of butter just before serving for extra richness.
- Check for salt and add more if needed.
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Serving Suggestions
Here are some serving suggestions:
Indian Breads Like Naan, Roti/Chapati, Paratha or Puri.
Rice Varieties Like Steamed Basmati Rice, Jeera Rice, Pulao or Brown Rice.
Raita like Cucumber Raita, Mango Raita or Boondi Raita etc.
Side dishes Like Salad, Chutneys Pickles etc.
Beverages like Lassi, Buttermilk (Chaas) Masala Chai etc.
Desserts like Gulab Jamun, Rice Kheer or halwa.
Dal like Dal Tadka, Dal Fry.
Yoghurt: Serve with a side of plain yoghurt or raita to balance the spices and add a cooling
As part of a Thali
- Traditional Thali: Include the Dal as part of a traditional Indian thali, along with other dishes like Sabji, curry, rice, chapati, salad, and a sweet dish.
Tips for Making the Perfect restaurant-style Dal Makhani
- Slow cooking is essential to achieve the creamy texture of Dal Maharani. Cook the lentils on low heat for a long time. If using a pressure cooker, ensure they are well-cooked and tender.
- Fresh tomatoes, ginger, garlic, and spices significantly enhance the flavour. Avoid using canned or pre-made ingredients if possible.
- Blend or mash the cooked lentils before adding them back to the pot. This gives the dal its signature creamy texture.
- Dal Maharani is known for its rich, buttery flavour. Add butter and cream towards the end of cooking for the best results.
- Let the dal simmer on low heat for at least an hour, stirring occasionally. The longer it simmers, the better the flavours meld together.
Frequently Asked Questions (FAQs)
To make it vegan, substitute the butter and cream with vegan alternatives. You can use coconut milk or cashew cream for a creamy texture, and plant-based butter or oil instead of dairy butter.
While both dishes are rich and creamy lentil curries, Dal Makhani typically uses only whole black lentils (urad dal) and red kidney beans (rajma), Dal Maharani combines urad dal, rajma dal, and chana dal, giving it a unique texture and flavour.
To make Dal Maharani spicier, you can increase the number of green chillies or red chilli powder in the recipe. We can also add a pinch of black pepper or a dash of hot sauce to elevate the heat.
Variations
Dal Maharani with Kasuri Methi
- Add a hint of fenugreek for a distinct taste:
- This will impart a subtle, aromatic flavour to the dal. Smoky Dal Maharani
- Add a teaspoon of crushed kasuri methi (dried fenugreek leaves) towards the end of cooking.
Add a smoky flavour to your Dal Maharani by using the dhungar method:
- Heat a piece of charcoal until it is red hot.
- Place a small bowl or foil in the centre of the cooked dal and put the hot charcoal in it.
- Drizzle a teaspoon of ghee or oil over the charcoal, cover the pot immediately, and let it sit for a few minutes.
- Remove the charcoal and stir the dal before serving.
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🥣 Storing and Reheating
We can Store leftover Dal Maharani in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving. Add a little water or cream to adjust the consistency if it thickens upon refrigeration.
Dal Maharani can be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight and reheat it on the stove, adding water or cream to adjust the consistency.
🧾Recipe Card
how to make Dal Maharani
Instructions
- For Crushed Paste
- 1 inch Ginger
- 3-4 cloves Garlic
- 2 fresh Green Chillies
- ½ tsp Salt
For Cooking Dals
- 1/2 cup Whole Black Gram – soaked
- 1/4 cup chitra rajma – soaked
- 1/4 cup Chana Dal or moong dal- soaked
- Crushed Paste
- Salt to taste
- Water
- ½ tsp Turmeric Powder
- 1 tsp Degi Red Chilli Powder
- ¼ tsp Coriander Powder
- 2 tbsp Ghee
For Tempering
- 3 tbsp Ghee
- 2 Cloves
- 1 tsp Cumin Seeds
- 2 medium Onion – chopped
- 2 tsp Ginger-Garlic Paste
- ½ tsp Turmeric Powder
- ½ tsp Degi Red Chilli Powder
- ¼ tsp Asafoetida
- ½ tsp Coriander Powder
- 2 medium fresh Tomatoes puree
- Salt to taste
- 1 tbsp Butter
- 2 tbsp fresh Cream
For Garnish
- fresh Cream
- fresh Coriander Leaves
- Process
- Crushed Paste
- In a mortal pastel add ginger, garlic, green chillies, salt and crush them coarsely.
- Keep aside for further use.
- For Cooking Dals
- In a press cooker add whole black gram, Rajma, chana dal, crushed paste, salt, water, turmeric powder, degi red chilli powder, coriander powder, butter and cover the lid and give 3-4 whistles on medium-high heat.
- For Tempering
- In a heavy bottom pot heat ghee and add cumin seeds let them crackle and add onion saute until translucent.
- Now add garlic-ginger paste saute it along with onion until light brown.
- Then add turmeric powder, degi red chilli powder, asafoetida, coriander powder and saute until fragrant.
- Add the fresh tomato puree, salt and continue cooking until the ghee starts coming from sides.
- Pour the cooked dal from the cooker and mix everything properly.
- Add water as required consistency.
- Now add a lid, turn the heat to low and let it cook for 5-10 minutes, stir in between.
- Remove the lid and add butter, fresh cream and give it a last boil and switch off the flames.
- Serve hot in a serving bowl and garnish with fresh cream and coriander leaves.
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Notes
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