📝 About This Recipe
Hailing from the royal kitchens of North India, Dal Maharani is the sophisticated, slightly more delicate cousin of the famous Dal Makhani. This dish features a trio of lentils—whole black urad, chana dal, and kidney beans—slow-cooked to a buttery perfection with aromatic spices and finished with a luxurious swirl of cream. It is a celebratory dish that balances earthy depth with a velvety texture, making it the true 'Queen' of Indian comfort food.
🥗 Ingredients
The Lentil Base
- 1 cup Whole Black Urad Dal (soaked overnight)
- 1/4 cup Rajma (Red Kidney Beans) (soaked overnight)
- 1/4 cup Chana Dal (Split Bengal Gram) (soaked for 2 hours)
- 5 cups Water (for pressure cooking)
- 1 teaspoon Salt
The Aromatic Base (Masala)
- 3 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin Seeds
- 1 large Onion (very finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 cup Tomato Puree (freshly blended tomatoes)
Spices and Finishing
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 teaspoon Garam Masala
- 1 tablespoon Roasted Kasuri Methi (dried fenugreek leaves, crushed)
- 1/4 cup Heavy Cream (plus extra for drizzling)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Butter (unsalted, for the final touch)
👨🍳 Instructions
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1
Thoroughly rinse the soaked black urad dal, rajma, and chana dal under cold water until the water runs clear. This removes excess starch and ensures a clean flavor.
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2
In a pressure cooker, combine the lentils with 5 cups of water and 1 teaspoon of salt. Cook on medium-high heat for 6-8 whistles, or until the lentils are completely soft and can be easily mashed between two fingers.
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3
Once the pressure releases naturally, open the lid and use the back of a heavy ladle to gently mash about 20% of the lentils against the side of the pot. This creates the signature creamy consistency.
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4
In a large heavy-bottomed pot or kadai, heat the ghee over medium heat. Once shimmering, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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5
Add the finely chopped onions. Sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. Do not rush this step; caramelized onions are the key to depth of flavor.
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6
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw aroma of the garlic disappears.
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7
Add the tomato puree, turmeric, and Kashmiri red chili powder. Cook the mixture until the oil/ghee begins to separate from the sides of the masala, which usually takes about 7-9 minutes.
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8
Pour the cooked lentils (along with their cooking liquid) into the masala base. Stir well to combine.
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9
Lower the heat to its minimum setting. Let the dal simmer uncovered for at least 20-25 minutes. Stir occasionally to prevent sticking. If the dal becomes too thick, add a splash of hot water.
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10
Sprinkle the garam masala and the crushed roasted kasuri methi over the dal. Stir through and cook for another 5 minutes.
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11
Turn off the heat. Stir in the heavy cream and the knob of butter. The dal will transform into a beautiful, silky mahogany color.
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12
Garnish with fresh cilantro and an optional extra swirl of cream before serving hot.
💡 Chef's Tips
For an authentic 'dhaba' smoky flavor, use the Dhungar method: place a small heated piece of charcoal in a metal bowl on top of the cooked dal, pour a teaspoon of ghee on the coal, and seal the pot lid for 5 minutes. Always use hot water if you need to thin the dal; cold water can 'shock' the lentils and ruin the creamy texture. Don't skip the Chana Dal; while Dal Makhani doesn't usually use it, Dal Maharani relies on it for a unique nutty undertone and body. Slow simmering is non-negotiable—the longer it simmers on low heat, the more the flavors marry and the creamier the texture becomes.
🍽️ Serving Suggestions
Serve with hot, buttered Garlic Naan or Laccha Paratha for the ultimate indulgence. Pairs beautifully with Jeera Rice (Cumin Rice) to soak up the rich gravy. Accompany with a side of Sirka Pyaaz (vinegar-soaked small onions) and a crisp cucumber raita to cut through the richness. A glass of chilled sweet Lassi or a salted Mint Chaas makes for a perfect beverage pairing.