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Dal Maharani Recipe – Restaurant Style

Time and servings

Nutrition

Per servings.

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About

Dal Maharani Recipe – Restaurant Style is a rich and flavorful lentil dish that holds a special place in Indian cuisine. It is one of the most-loved dals, alongside popular recipes like dal fry, dal tadka, and dal makhani. The recipe combines lentils, giving it a creamy, velvety texture. It uses whole black urad dal and rajma along with mild spices and cream to create its signature flavour. This combination brings both depth and smoothness to the dish. The colour and consistency look similar to dal makhani, but the flavour profile stays unique. Each spoonful feels rich yet comforting, making it ideal for daily meals or festive occasions. It pairs beautifully with steamed rice, jeera rice, or ghee rice for a wholesome experience. The aroma of butter and cream enhances its appeal even more. Overall, it represents indulgence and balance in every serving. This dal is extremely versatile and works with any meal, from simple to celebratory. It can be served with roti, chapati, naan, or even pooris. The creamy and buttery texture makes it perfect for both lunch and dinner. Many enjoy it with jeera rice for a full and satisfying meal. The smooth consistency comes from slow cooking the lentils until they blend seamlessly. A touch of cream or butter at the end gives it a royal finish. The dish offers a change from the regular moong or toor dal varieties often seen in homes. It brings richness without heaviness, making it suitable for all age groups. Whether served as a main dish or part of a festive thali, it adds elegance to the table. It remains one of the most celebrated dal recipes across India. Fun Fact:
Dal Maharani was first created in the royal kitchens of North India, where chefs combined leftover lentils from dal makhani with cream and butter, giving birth to this luxurious yet homely dish.

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Ingredients

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For pressure cooking:

  • ¾ cup black urad dal
  • ¼ cup rajma
  • 2 tbsp chana dal
  • 1 inch ginger (chopped)
  • 5 cloves garlic (crushed)
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 tsp oil
  • 3 cup water

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For tadka:

  • 2 tbsp oil
  • 1 tsp butter
  • 1 tsp cumin
  • 1 bay leaf
  • ½ tsp cloves
  • 1 inch cinnamon
  • ½ javetri
  • 1 onion (finely chopped)
  • 2 tbsp ginger garlic (chopped)
  • 2 chilli (finely chopped)
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • pinch hing
  • 2 tomato (finely chopped)
  • ½ tsp salt
  • 2 cup water
  • 2 tbsp cream
  • 2 tbsp coriander (chopped)
  • 2 tbsp kasuri methi (crushed)

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Instructions

  1. Firstly, wash ¾ cup black urad dal and ¼ cup rajma.
  2. Soak in water for at least 5 hours or overnight.
  3. Take the soaked dal to the pressure cooker. Add 2 tbsp chana dal, 1 inch of ginger, and 5 cloves of garlic.
  4. Also add ½ tsp chilli powder, ½ tsp turmeric, 1 tsp salt and 2 tsp oil.
  5. Pressure cook for 6 whistles, adding 3 cups of water.
  6. Make sure to cook only 90% of the dal, as the remaining cooking will happen in the kadai.
  7. In the kadai, heat 2 tbsp oil and 1 tsp butter. Add 1 tsp cumin, 1 bay leaf, ½ tsp cloves, 1 inch cinnamon, ½ javetri. Sauté till the spices turn aromatic.
  8. Now add 1 onion, 2 tbsp ginger-garlic, and 2 chillies, and sauté till the onions turn golden brown.
  9. Keeping the flame low, add 1 tsp chilli powder, ½ tsp turmeric, ½ tsp cumin powder, 1 tsp coriander powder and pinch hing. Sauté on low flame till the spices turn aromatic.
  10. Add 2 more tomatoes and cook until the tomatoes soften and the oil separates from the sides.
  11. Add in cooked dal and mix gently.
  12. Adjust the salt and consistency.
  13. Cover and simmer for 15 minutes, or until the dal is cooked completely.
  14. Mash the dal slightly to get the desired consistency.
  15. Now add 2 tbsp of cream, 2 tbsp of coriander, and 2 tbsp of kasuri methi. Mix well.
  16. Finally, top with cream, butter and enjoy Dal Maharani Recipe with rice and roti.

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Step-by-step

1
Firstly, wash ¾ cup black urad dal and ¼ cup rajma.
2
Soak in water for at least 5 hours or overnight.
3
Take the soaked dal to the pressure cooker. Add 2 tbsp chana dal, 1 inch of ginger, and 5 cloves of garlic.
4
Also add ½ tsp chilli powder, ½ tsp turmeric, 1 tsp salt and 2 tsp oil.
5
Pressure cook for 6 whistles, adding 3 cups of water.
6
Make sure to cook only 90% of the dal, as the remaining cooking will happen in the kadai.
7
In the kadai, heat 2 tbsp oil and 1 tsp butter. Add 1 tsp cumin, 1 bay leaf, ½ tsp cloves, 1 inch cinnamon, ½ javetri. Sauté till the spices turn aromatic.
8
Now add 1 onion, 2 tbsp ginger-garlic, and 2 chillies, and sauté till the onions turn golden brown.
9
Keeping the flame low, add 1 tsp chilli powder, ½ tsp turmeric, ½ tsp cumin powder, 1 tsp coriander powder and pinch hing. Sauté on low flame till the spices turn aromatic.
10
Add 2 more tomatoes and cook until the tomatoes soften and the oil separates from the sides.
11
Add in cooked dal and mix gently.
12
Adjust the salt and consistency.
13
Cover and simmer for 15 minutes, or until the dal is cooked completely.
14
Mash the dal slightly to get the desired consistency.
15
Now add 2 tbsp of cream, 2 tbsp of coriander, and 2 tbsp of kasuri methi. Mix well.
16
Finally, top with cream, butter and enjoy Dal Maharani Recipe with rice and roti.Dal Maharani Recipe

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Video

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Tips

Dal Maharani Recipe – Restaurant Style is a creamy, rich, and flavorful lentil curry made with urad dal and rajma. It carries a royal texture and taste that suits both simple meals and grand celebrations.
  1. Lentil Combination: Soak urad dal and rajma overnight. This helps them cook evenly and blend into a smooth, creamy base.
  2. Slow Cooking: Simmer the dal on low heat for at least 30 to 40 minutes. This develops flavour and gives a velvety texture.
  3. Spice Balance: Use mild spices like cumin, garam masala, and chilli powder. Let the butter and cream balance the heat naturally.
  4. Topping: Add cream and butter at the final stage. This gives the dal its signature glossy texture and royal taste.
  5. Serving: Serve hot with jeera rice or tandoori roti. Garnish with a swirl of cream and fresh coriander for a restaurant-style presentation.

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FAQ

Use whole black urad dal and rajma together. This combination gives the dal a rich, creamy texture.
Soak the urad dal and rajma overnight. It helps them cook faster and turn soft while simmering.
Slow-cook the dal after pressure-cooking, then finish with butter and cream. The slow simmering enhances the smooth consistency.
Yes, you can use milk or cashew paste instead. It keeps the texture rich and flavorful.
Serve it hot with jeera rice, ghee rice, or tandoori roti. Add a swirl of cream and a sprinkle of coriander for a restaurant-style finish.

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Notes

  • First, soak the dal well to reduce cooking time.
  • Also, slow-cooking the dal enhances its flavour.
  • Additionally, the cream is mandatory to give richness to the dal.
  • Finally, Dal Maharani Recipe thickens as it cools, so adjust the consistency accordingly.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dal-maharani-recipe-maharani-dal-2/