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.
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.
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.
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Nutrition Information (Note: Approximate)
Nutrition Facts
Dal Maharani Recipe
Amount per Serving
Calories
305
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Cholesterol
35
mg
12
%
Sodium
433
mg
19
%
Potassium
353
mg
10
%
Carbohydrates
35
g
12
%
Fiber
12
g
50
%
Sugar
4
g
4
%
Protein
13
g
26
%
Vitamin A
987
IU
20
%
Vitamin C
17
mg
21
%
Calcium
61
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.