Dal Maharani the Queen of Indian Lentils
Indulge in the velvety richness of Dal Maharani, a truly regal dish that celebrates the heart of Indian comfort food. Known as "The Queen of Indian Lentils," this recipe combines creamy whole black gram (urad dal) and tender red kidney beans (rajma) simmered to perfection with aromatic spices, a luscious tomato-onion base, and a touch of heavy cream. The dal is elevated with the earthy aroma of kasuri methi (dried fenugreek leaves) and the warmth of garam masala, making every spoonful deeply satisfying. Slow-cooked to bring out its rich, creamy texture, Dal Maharani is beautifully garnished with fresh cilantro and pairs wonderfully with naan, roti, or fragrant basmati rice. Perfect for weeknight indulgence or festive gatherings, this comforting dish delivers authentic Indian flavors at their finest. Keywords: Dal Maharani, Indian lentils, creamy dal, vegetarian Indian recipes, urad dal, rajma, kasuri methi.
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Recipe Information
Ingredients
- 1 cup Whole black gram (urad dal)
- 0.25 cup Red kidney beans (rajma)
- 5 cups Water
- 2 tablespoons Ghee (clarified butter)
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 3 medium Tomatoes, finely chopped
- 1 piece Green chili, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.25 cup Heavy cream
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander) leaves, chopped
Instructions
Rinse the black gram and kidney beans thoroughly under cold water. Soak them in water for 8 hours or overnight for best results.
Drain and rinse the soaked lentils the next day. Add them to a pressure cooker with 5 cups of water and a pinch of salt. Cook under pressure for 25-30 minutes until soft and creamy. If not using a pressure cooker, boil them in a large pot, which may take about 1-1.5 hours.
In a heavy-bottomed pan, heat the ghee and oil together over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until golden brown, stirring occasionally.
Stir in the ginger-garlic paste and chopped green chili. Sauté for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and turn into a thick paste, about 5-7 minutes.
Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine.
Add the cooked lentils to the pan along with their cooking liquid. Stir to combine everything and let it simmer over low heat for 20-25 minutes, stirring occasionally.
Crush the kasuri methi between your palms and add it to the dal along with the garam masala. Mix well.
Lower the heat and stir in the heavy cream. Let it simmer for another 5 minutes to incorporate the flavors.
Taste and adjust salt or spices as needed.
Garnish with fresh cilantro leaves and serve hot with naan, roti, or basmati rice.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 4.8 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
