📝 About This Recipe
A regal interpretation of the classic North Indian black lentil stew, Dal Maharani embodies the opulence of progressive Indian fine dining. This version elevates the humble pulse through a 24-hour slow-cook process, resulting in a velvet-like texture that coats the palate. The dish is finished with a signature dollop of house-made smoked cultured butter, providing a sophisticated depth of flavor and a nostalgic campfire aroma.
🥗 Ingredients
The Lentil Base
- 1.5 cups Whole Black Gram (Urad Dal) (soaked for 12 hours)
- 1/4 cup Red Kidney Beans (Rajma) (soaked for 12 hours)
- 6 cups Water (filtered)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
The Tempering (Tadka)
- 3 tablespoons Ghee (high quality)
- 1 teaspoon Cumin Seeds
- 1 cup Tomato Purée (freshly blanched and blended)
- 1 teaspoon Garam Masala (high-grade aromatic blend)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (toasted and crushed)
The Enrichment
- 1/2 cup Heavy Cream (minimum 35% fat)
- 50 grams Cultured Butter (unsalted, for smoking)
- 1 piece Lump Charcoal (for Dhungar method)
- 2-3 pieces Cloves (for smoking process)
For Garnish
- 1 handful Micro-Cilantro (for a modern finish)
- 1 tablespoon Ginger Julienne (cut paper-thin)
👨🍳 Instructions
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1
Thoroughly wash the soaked urad dal and rajma under cold running water until the water runs clear. This removes excess starch and ensures a cleaner flavor.
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2
In a heavy-bottomed pot or a traditional copper degchi, combine the lentils, water, ginger-garlic paste, and Kashmiri chili powder. Bring to a boil, then reduce to the lowest possible simmer.
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3
Slow-cook the lentils for at least 4-5 hours. Stir every 20 minutes, mashing a small portion of the lentils against the side of the pot to release their natural creaminess. Add warm water if the mixture becomes too thick.
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4
While the lentils cook, prepare the tadka. Heat ghee in a pan, add cumin seeds until they crackle, then pour in the fresh tomato purée. Cook until the ghee separates from the tomatoes.
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5
Incorporate the tomato tadka into the simmering lentils. Mix well and continue to cook for another hour on low heat to allow the flavors to marry.
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6
Stir in the heavy cream and crushed kasuri methi. The color should transform into a deep, rich mahogany with a silky sheen.
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7
Prepare the smoked butter using the Dhungar method: Place the cultured butter in a small metal bowl and float it on top of the dal. Heat a piece of charcoal until red hot and place it in the bowl with the butter.
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8
Place the cloves on the hot coal and immediately drizzle a teaspoon of ghee over it. As it begins to smoke intensely, cover the entire pot with a tight-fitting lid for 5-7 minutes.
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9
Remove the lid and carefully discard the charcoal. Stir the now-melted, liquid-gold smoked butter into the dal.
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10
Final Seasoning: Adjust salt levels and add garam masala. The consistency should be thick enough to hold its shape on a spoon but fluid enough to flow slowly.
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11
Plate the dal in shallow ceramic bowls. Garnish with a swirl of cream, ginger juliennes, and micro-cilantro. Serve immediately while the smoky aroma is at its peak.
💡 Chef's Tips
Slow and low is the secret; never rush the lentils with high heat or they will lose their buttery texture. Always use fresh tomato purée rather than canned for a brighter acidity that cuts through the richness. If you don't have charcoal, you can infuse the butter with a drop of high-quality liquid smoke, though the Dhungar method is preferred for authenticity. Toasting the dried fenugreek leaves (kasuri methi) briefly in a dry pan before crushing unlocks a deeper, nutty aroma. Ensure the water added during the long cooking process is always hot to avoid shocking the lentils and toughening them.
🍽️ Serving Suggestions
Pair with Truffle-infused Garlic Naan for an ultra-luxurious experience. Serve alongside a crisp glass of Off-dry Riesling to balance the creamy spices. A side of Burani Raita (garlic-tempered yogurt) provides a refreshing, sharp contrast. For a complete meal, serve with Saffron-scented Basmati Pilaf. Finish the service with a palate cleanser of Rose and Lime Sorbet.