Dal Maharani (The Queen of Indian Lentils!)

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!

Ready In:
5hrs 40mins
Serves:
Units:

ingredients

directions

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