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Dal Maharani

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Urad dal and rajma preparation enriched with fresh cream.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 8-10 hour

Cooking time : 41-50 minutes

Servings : 4

Dal Maharani

Main Ingredients

Whole black gram (sabut urad), Red kidney beans (rajma)

Cuisine

Punjabi

Course

Dals and Kadhis

Level Of Cooking

Medium

Calories

260

Carbohydrates

27

Protein

9

Fat

12

Fibers

1.8

Ingredients

  • Whole black gram (sabut urad) soaked overnight
    1/2 cup
  • Red kidney beans (rajma) soaked overnight
    2 tablespoons
  • Salt
    to taste
  • Onions
    2 medium
  • Garlic
    10 cloves
  • Ginger
    1 1/2 inch
  • Pure ghee
    1 tablespoon
  • Butter
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Tomato
    1 medium
  • Red chilli powder
    1 teaspoon
  • Garam masala powder
    1 teaspoon
  • Cream
    1/4 cup + for garnish
  • Fresh coriander leaves
    1 sprig

Method

Step 1


Pressure-cook urad dal and rajma in about 4-5 cups of water with a little salt till 8 whistles are given out. Drain and reserve the cooking liquid.

Step 2


Chop onions and garlic. Cut the ginger into thin strips. Heat ghee and butter in a deep non-stick pan.

Step 3


Add cumin seeds and sauté for a few seconds. Add onions, garlic and ginger. Sauté for 2 minutes or till lightly browned. Puree tomatoes.

Step 4


Add red chilli powder and tomato puree to the onions. Mix well and cook till fat separates. Add cooked dals and 1½ cups of cooking liquid. Mix well.

Step 5


Add garam masala powder. Mix well and cook on low heat for 15-20 minutes, stirring frequently. Add cream and stir to mix. Serve hot garnished with a swirl of cream and a coriander sprig.

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