How to make Dal Maharani -
Urad dal and rajma preparation enriched with fresh cream.Its a wonderful mixture of various lentils and very tasty with steam rice. Add a dollop of low fat yogurt instead of the fresh cream
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Whole black gram, Red kidney beans
Cuisine : Punjabi
Course : Dals and Kadhis
For more recipes related to Dal Maharani checkout Dal Pakhtooni, Dal Makhani, Jain Dal Makhni, Dal Makhni . You can also find more Dals and Kadhis recipes like Kiri Hodi Bhinda Ni Kadhi Andhra Pepper Rasam Cholar Dal
Dal Maharani Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 8-10 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Maharani Recipe
Whole black gram soaked overnight 1/2 cup
Red kidney beans soaked overnight 2 tablespoons
Salt to taste
Onions 2 medium
Garlic 10 cloves
Ginger 1 1/2 inch
Pure ghee 1 tablespoon
Butter 2 tablespoons
Cumin seeds 1 teaspoon
Tomato 1 medium
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Cream 1/4 cup + for garnish
Fresh coriander leaves 1 sprig
Method
Step 1
Pressure-cook urad dal and rajma in about 4-5 cups of water with a little salt till 8 whistles are given out. Drain and reserve the cooking liquid.
Step 2
Chop onions and garlic. Cut the ginger into thin strips. Heat ghee and butter in a deep non-stick pan.
Step 3
Add cumin seeds and sauté for a few seconds. Add onions, garlic and ginger. Sauté for 2 minutes or till lightly browned. Puree tomatoes.
Step 4
Add red chilli powder and tomato puree to the onions. Mix well and cook till fat separates. Add cooked dals and 1½ cups of cooking liquid. Mix well.
Step 5
Add garam masala powder. Mix well and cook on low heat for 15-20 minutes, stirring frequently. Add cream and stir to mix. Serve hot garnished with a swirl of cream and a coriander sprig.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
