5 hrs 40 mins
Its a wonderful mixture of various lentils and very tasty with hot white rice. I add a dollop of low fat yogurt instead of the fresh cream to my plate for a lower cal option!
My Private Note
Units: US | Metric
- 1 small onion, chopped
- 2 green chilies, chopped
- 1 tomato, chopped
- 3/4 inch ginger, crushed
- 1/4 cup red kidney beans (rajma)
- 1/4 cup black gram dal (whole urad)
- 1/4 cup channa dal
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon fresh cream
- 1 tablespoon butter
- 1 1/2 tablespoons oil
- cilantro, chopped (for garnishing)
- 1Soak red kidney beans, black gram and chana dal in water for 4-5 hours.
- 2Pressure cook the above dals (lentils) once the time for soaking is over.
- 3Transfer the dals to a skillet.
- 4Simmer, on low flame, for 30 minutes, until the lentils (dals) become extremely soft.
- 5Heat oil in a skillet.
- 6Sauté the onions and ginger in it till the raw smell of ginger is gone and onions turn golden brown.
- 7Add tomatoes and green chillies and continue to sauté.
- 8Add turmeric powder and red chili powder once the onion-tomato mixture becomes soft.
- 9Continue to sauté.
- 10Pour the cooked dal over this mixture and bring to a boil.
- 11Add salt to taste.
- 12Stir well.
- 13Just before removing from flame, add butter and fresh cream.
- 14Garnish with cilantro and serve hot with white Basmati rice!
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Dal Maharani (The Queen of Indian Lentils!)
Serving Size: 1 (128 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 240.7
- Calories from Fat 164
- Total Fat 18.2 g
- Saturated Fat 8.4 g
- Cholesterol 41.8 mg
- Sodium 43.4 mg
- Total Carbohydrate 16.3 g
- Dietary Fiber 4.2 g
- Sugars 4.1 g
- Protein 4.8 g
The following items or measurements are not included:
black gram dal