Dal Maharani Recipe

For Crushed Paste
1 inch Ginger
3-4 cloves Garlic
2 fresh Green Chillies
½ tsp Salt

For Cooking Dals
1 cup Whole Black Gram – soaked
1 cup Whole Green Moong – soaked
1 cup Chana Dal

Crushed Paste
Salt to taste
½ tsp Turmeric Powder
1 tsp Degi Red Chilli Powder
¼ tsp Coriander Powder
2 heaped tbsp Butter

For Tempering
3 tbsp Ghee
2 Cloves
1 tsp Cumin Seeds
2 medium Onion – chopped
2 tsp Ginger-Garlic Paste
½ tsp Turmeric Powder
½ tsp Degi Red Chilli Powder
¼ tsp Asafoetida
½2 tsp Coriander Powder
2 medium fresh Tomatoes puree
Salt to taste
1 heaped tbsp Butter
2 tbsp fresh Cream

For Garnish
fresh Cream
fresh Coriander Leaves

For Crushed Paste

  • In a mortal pastel add ginger, garlic, green chillies, salt and crush them coarsely.
  • Keep aside for further use.

For Cooking Dals

  • In a press cooker add whole black gram, whole green moong, chana dal, crushed paste, salt, water, turmeric powder, degi red chilli powder, coriander powder, butter and cover the lid and give 3-4 whistles on medium high heat.

For Tempering

  • In a heavy bottom pot heat ghee and add cloves, cumin seeds let them crackle and add onion saute until translucent.
  • Now add garlic-ginger paste saute it along with onion until light brown.
  • Then add turmeric powder, degi red chilli powder, asafoetida, coriander powder and saute until fragrant.
  • Add the fresh tomato puree, salt and continue cooking until the ghee starts coming from sides.
  • Pour the cooked dal from the cooker and mix everything properly by mashing the dal.
  • Now add a lid, turn the heat to low and let it cook for 5-10 minutes, stir in between.
  • Remove the lid and add butter, fresh cream and give it a last boil and switch off the flames.
  • Serve hot in a serving bowl and garnish with fresh cream and coriander leaves.

See Video:


(Recipe by chef Ranveer Brar)

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