Dal Maharani

50 minutes
Dal Maharani Recipe - Ranveer Brar


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)


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.

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