
Dal Maharani शाही दाल महारानी / मिक्स दाल तड़का / शादी वाली दाल
Ingredients
For Crushed Paste
1 inch Ginger (अदरक)
3-4 cloves Garlic (लहसुन)
2 fresh Green Chillies (हरी मिर्च)
½ tsp Salt (नमक)
For Cooking Dals
1 cup Whole Black Gram – soaked (साबुत उड़द)
1 cup Whole Green Moong – soaked (साबुत मूंग)
1 cup Chana Dal (चना दाल)
Crushed Paste (कुटा हुआ पेस्ट)
Salt to taste (नमक स्वादानुसार)
Water (पानी)
½ tsp Turmeric Powder (हल्दी पाउडर)
1 tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
¼ tsp Coriander Powder (धनिया पाउडर)
2 heaped tbsp Butter (मक्खन)
For Tempering
3 tbsp Ghee (घी)
2 Cloves (लॉन्ग)
1 tsp Cumin Seeds (जीरा)
2 medium Onion – chopped (प्याज़)
2 tsp Ginger-Garlic Paste (अदरक लहसुन का पेस्ट)
½ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
¼ tsp Asafoetida (हींग)
½ tsp Coriander Powder (धनिया पाउडर)
2 medium fresh Tomatoes puree (टमाटर प्यूरी)
Salt to taste (नमक स्वादानुसार)
1 heaped tbsp Butter (मक्खन)
2 tbsp fresh Cream (मलाई)
For Garnish
fresh Cream (मलाई)
fresh Coriander Leaves (धनिया पत्ता)
Process
For Crushed Paste
- In a mortal pastel add ginger, garlic, green chillies, salt and crush them coarsely.
- Keep aside for further use.
For Cooking Dals
- In a press cooker add whole black gram, whole green moong, chana dal, crushed paste, salt, water, turmeric powder, degi red chilli powder, coriander powder, butter and cover the lid and give 3-4 whistles on medium high heat.
For Tempering
- In a heavy bottom pot heat ghee and add cloves, cumin seeds let them crackle and add onion saute until translucent.
- Now add garlic-ginger paste saute it along with onion until light brown.
- Then add turmeric powder, degi red chilli powder, asafoetida, coriander powder and saute until fragrant.
- Add the fresh tomato puree, salt and continue cooking until the ghee starts coming from sides.
- Pour the cooked dal from the cooker and mix everything properly by mashing the dal.
- Now add a lid, turn the heat to low and let it cook for 5-10 minutes, stir in between.
- Remove the lid and add butter, fresh cream and give it a last boil and switch off the flames.
- Serve hot in a serving bowl and garnish with fresh cream and coriander leaves.