Dal Maharani (The Queen of Indian Lentils!)

Total Time
5hrs 40mins
Prep 5 hrs
Cook 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!

Ingredients Nutrition


  1. Soak red kidney beans, black gram and chana dal in water for 4-5 hours.
  2. Pressure cook the above dals (lentils) once the time for soaking is over.
  3. Transfer the dals to a skillet.
  4. Simmer, on low flame, for 30 minutes, until the lentils (dals) become extremely soft.
  5. Heat oil in a skillet.
  6. Sauté the onions and ginger in it till the raw smell of ginger is gone and onions turn golden brown.
  7. Add tomatoes and green chillies and continue to sauté.
  8. Add turmeric powder and red chili powder once the onion-tomato mixture becomes soft.
  9. Continue to sauté.
  10. Pour the cooked dal over this mixture and bring to a boil.
  11. Add salt to taste.
  12. Stir well.
  13. Just before removing from flame, add butter and fresh cream.
  14. Garnish with cilantro and serve hot with white Basmati rice!
Most Helpful

4 5

This is an Excellent Dal but I have made some changes I did not mix Chann Dal with the kidney beans and Urad Dal (black dal) and I didn't put in butter and fresh cream because I was making for every day dinner but I would put that in maybe when I am having dinner/lunch party. Thanks Roopali

Lovely! This was very popular for dinner tonight. I did add a little garam masala and a spinkle of sugar because of my nine year olds taste preferences, and she gobbled it down. Thanks Charishma!

5 5

I ended up with a 2-pound bag of black urad -- long story -- and needed a way to use them up. This is sensationally delicious, and no more trouble than your average dal. I used whole milk plain yogurt instead of cream and butter. I still have lots of urad left, so we'll make this again.