Dal Maharani शाही दाल महारानी / मिक्स दाल तड़का / शादी वाली दाल

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.