Dal Maharani Recipe
Dal Maharani Recipe: As a food lover and housewife blogger, I have always been fascinated by the rich cultural diversity of Indian cuisine. And, among all the delicious dishes, Maharani Dal holds a special place in my heart. This dish is a delicious and aromatic blend of spices, lentils, and cream that tantalizes your taste buds with its rich flavors. The first time I had this dish, I was blown away by its smooth and creamy texture, the mild spiciness, and the delightful aroma that filled my kitchen.
What is Dal Maharani Recipe?
Maharani Dal is a classic Indian dish made with a mixture of black lentils, red kidney beans, and a blend of aromatic spices. It’s a popular dish in North India, often served with hot rice or soft, fluffy naan bread. This creamy and flavorful dal is also known as “Queen’s Lentils” due to its royal and rich flavor.
Variations of Dal Maharani Recipe
- Punjabi-style Dal Maharani: This variation is known for its thick and creamy texture, with a balance of spices and a hint of cream.
- South Indian-style Dal Maharani: This variation has a lighter and thinner consistency, with a combination of coconut milk, tamarind, and other southern spices.
- Dal Maharani with Butter: This variation adds a rich and creamy touch to the dish by incorporating large amounts of butter and cream.
- Vegan Dal Maharani: This variation is made without the use of dairy products, making it suitable for vegans and those with lactose intolerance.
Nutrition of Dal Maharani Recipe
Maharani Dal is a nutritious and filling dish, rich in protein and fiber. Lentils are a great source of plant-based protein, while the spices used in this dish add a variety of vitamins and minerals to the dish. Additionally, the use of cream and butter can add healthy fats to the dish, making it a well-rounded meal option. However, it’s important to note that the addition of dairy products and cream can also increase the calorie count, so it’s essential to enjoy it in moderation.
Step by Step Dal Maharani Recipe
Dal Maharani Recipe
Ingredients
- 1 cup urad dal
- ½ cup rajma
- ½ cup chana dal / bengal gram
- 3 ½ cups water
- 2 green chillies
- 1 inch ginger
- 2 onions
- 8 cloves garlic
- 3 to Tomato
- 1 tsp Cumin (Jeera)
- ¼ tsp turmeric powder
- 3/4 tsp Red Chilli Powder
- 1 tsp Asafoetida / hing
- 1 tsp coriander powder
- 2 cups water
- 2 tbsp cream
- ¼ tsp kasuri methi / dry fenugreek leaves
- 3 tbsp butter, salted
- 2 tbsp salt
For Garnish
- coriander leaves / cilantro
- cream
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Rinse thoroughly both whole urad dal and rajma and soak them overnight in enough water or for at least 7-8 hours.
- Do not discard the water because beans and lentils will release their protein and minerals in water while soaking, so water is very nutritious and we will cook Dal and lentil in the same water.
- Wash and finely chop onions, ginger, garlic, tomatoes and fresh coriander leaves.
- Soak chana dal before half an hour of cooking.
Cooking
- Transfer all three ingredients, both dals and rajma in 3-4 litres Pressure Cooker. Add more water if required. Also, add 1 tbsp salt and turmeric powder into it. Close with lid.
- Pressure cook for 15-16 whistles on a medium flame or till both dals and rajma have cooked thoroughly and softened. Mash Dal and rajma with a spoon or with your finger to check the doneness. They should be very soft and mashed completely when you press with a spoon or finger.
- Now, heat butter or ghee in a Kadai or Cookpot over medium heat.
- Add chopped ginger and garlic. Let the raw aroma of garlic goes away. Do not browned them.
- Now, add chopped onions and fry them properly till they become golden brown.
- Now, add chopped tomatoes in it and also cook them completely till the mixture starts releasing oil from sides of the Cookpot. Alternatively, you could blend ginger, garlic, onions and tomatoes in a Blender and then saute them. I like the bites in the Dal so I have kept them like as it is.
- Now add chopped green chillies and again stir for a minute.
- Now add cumin seeds, coriander powder, asafoetida and red chilli powder. Saute all spices firmly on low flame till they become aromatic.
- Then, add cooked dals and rajma beans along with the stock. Also add 1 cup water or as required.
- Stir very well and simmer Dal Maharani uncovered on a low flame.
- Keep on stirring often, so that the lentils don’t stuck to the bottom of the pan.
- After sometime, it will thicken. Check salt and if require add accordingly.
- When it gets medium consistency, add cream and mix well.
- 16. Switch off the flame and add roughly crushed dry fenugreek leaves in Dal Maharani Recipe. Mix again.
- 17. Garnish it with chopped coriander leaves and cream.
- 18. Serve Dal Maharani with roti, naan, paratha or any type of rice.
Equipment Used for This Recipe
Notes & Tips
- Soaking: It is always better to soak beans overnight or for 7-8 hours. Soaking reduces the phytic acid in them which causes indigestion and flatulence. Soaking also helps the beans to cook faster.
- Tomatoes: You could also use canned tomatoes or packaged tomato puree (1 cup). For fresh tomatoes, choose the ripe variety. Do not add highly sour or tart tomatoes.
- Ginger & Garlic: You could use ginger garlic paste in place of fresh ginger and garlic.
- Dry fenugreek leaves: Skip if you do not have dry kasoori methi.
- Alternative to Onion Tadka: If you do not use onions and garlic, could add tempering made of ginger and tomatoes with same process.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Dal Maharani Recipe
What is Dal Maharani Recipe?
Dal Maharani is a popular vegetarian dish in India. It is a rich, creamy and flavorful lentil dish made with black urad dal and rajma (kidney beans). The dish is seasoned with spices like cumin, coriander, and garam masala and simmered in a tomato-based sauce until it reaches a creamy and smooth consistency.
How is Dal Maharani Recipe different from other dal dishes?
Dal Maharani is unique because of its creamy texture and the use of two types of lentils (black urad dal and rajma). This combination gives the dish a rich, hearty flavor that sets it apart from other dal dishes. The use of spices and a tomato-based sauce also gives the dish a unique and rich flavor.
What are the main ingredients of Dal Maharani Recipe?
The main ingredients of Dal Maharani are black urad dal, rajma, tomatoes, ghee, garlic, ginger, green chilies, spices like cumin, coriander, and garam masala, and cream. Some variations may also include butter, yogurt, or heavy cream.
How do you serve Dal Maharani Recipe?
Dal Maharani is typically served hot with rice or flatbread like roti, naan, or paratha. It can also be served as a side dish with a main course or as a main dish on its own. Some people also like to top it with some fresh cilantro or grated cheese before serving.
What are some variations of Dal Maharani Recipe?
There are several variations of Dal Maharani, including:
- North Indian Style Dal Maharani: This version is typically made with more ghee and cream and has a thicker, creamier consistency.
- Punjabi Style Dal Maharani: This version is usually made with a mixture of urad dal and chana dal and has a tangy, tomato-based flavor.
- South Indian Style Dal Maharani: This version is typically spicier and uses coconut milk to add richness and depth of flavor.
- Restaurant-style Dal Maharani: This version is often made with a mixture of different dals, cream, and butter and is typically served in restaurants as a creamy and luxurious dish.
What is the nutritional value of Dal Maharani Recipe?
Dal Maharani is a nutritious dish that is high in protein, fiber, and iron. Lentils, such as urad dal and rajma, are a good source of plant-based protein and fiber. The addition of spices and herbs in the dish also add to its overall nutrient value. It is also a good source of carbohydrates and contains moderate amounts of healthy fats from ingredients like ghee and cream.
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