📝 About This Recipe
Inspired by the regal kitchens of Rajasthan, Dal Maharani is a luxurious, velvety blend of three essential lentils slow-cooked to perfection. Unlike its cousin Dal Makhani, this 'Queen's Dal' features a unique trio of whole black urad, chana dal, and rajma, resulting in a complex texture and an aromatic profile enriched with ginger and ghee. It is a celebratory dish that transforms humble pulses into a masterpiece of North Indian comfort and elegance.
🥗 Ingredients
The Lentil Trio
- 1 cup Whole Black Urad Dal (soaked overnight and rinsed well)
- 1/4 cup Chana Dal (Split Bengal Gram) (soaked for at least 4 hours)
- 1/4 cup Rajma (Red Kidney Beans) (soaked overnight)
The Aromatics & Base
- 3 tablespoons Ghee (Clarified Butter) (divided use)
- 1 teaspoon Cumin Seeds
- 1 large Red Onion (very finely minced)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 1 cup Tomato Puree (freshly blended from 3 medium tomatoes)
Spices & Finishing
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala (high-quality blend)
- 1 tablespoon Kasuri Methi (Dried Fenugreek) (crushed between palms)
- 1/4 cup Heavy Cream (plus extra for drizzling)
- to taste Salt
👨🍳 Instructions
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1
Drain the soaked lentils and kidney beans. Place them in a pressure cooker or heavy-bottomed pot with 5 cups of water, a pinch of salt, and half the turmeric.
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2
Pressure cook for 6-8 whistles on medium heat, or simmer in a pot for 45-60 minutes until the lentils are completely soft and can be easily mashed between two fingers.
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3
Once cooked, use the back of a heavy spoon to lightly mash about 20% of the lentils against the side of the pot; this releases starches and creates the signature creamy texture.
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4
In a separate large heavy-bottomed kadai or skillet, heat 2 tablespoons of ghee over medium heat.
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5
Add the cumin seeds. When they begin to splutter and turn aromatic, add the finely minced onions.
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6
Sauté the onions for 8-10 minutes until they reach a deep golden brown. Do not rush this, as caramelized onions provide the base flavor.
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7
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
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8
Add the tomato puree, Kashmiri chili powder, and the remaining turmeric. Cook this 'masala' until the ghee begins to separate from the edges of the paste.
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9
Pour the cooked lentil mixture into the masala. Add a splash of hot water if the consistency is too thick.
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10
Simmer the dal on low heat for 15-20 minutes. The longer it simmers, the better the flavors meld together.
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11
Stir in the garam masala and the crushed kasuri methi. Season with salt to your preference.
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12
Lower the heat and stir in the heavy cream and the remaining tablespoon of ghee. Mix gently until the dal looks glossy and rich.
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13
For an authentic 'dhungar' smoky flavor (optional), place a small hot charcoal in a steel bowl on top of the dal, pour a drop of ghee on it, and cover the pot tightly for 5 minutes.
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14
Give the dal a final stir and garnish with a swirl of cream and fresh cilantro before serving.
💡 Chef's Tips
Always soak your lentils overnight; this ensures even cooking and better digestion. If the dal thickens too much upon standing, always thin it out with hot water rather than cold to maintain the emulsion. Be patient with the onions—browning them properly is the secret to a deep, restaurant-style flavor profile. For a vegan version, substitute the ghee with coconut oil and the heavy cream with full-fat cashew cream.
🍽️ Serving Suggestions
Serve steaming hot with buttered Garlic Naan or Laccha Paratha for a classic pairing. Pairs beautifully with Jeera Rice (Cumin Rice) to soak up the creamy gravy. Serve alongside a crisp Kachumber salad (cucumber, tomato, and onion) to provide a fresh contrast to the rich dal. A side of roasted papad and spicy mango pickle completes the royal thali experience.