Dal Maharani is a creamy North Indian dish made with whole black lentils and yellow split peas (chana dal). It is best served with rice or roti.
Servings: 4-6. Cooking time 30 minutes.
Soak urad dal and chana dal for 30 minutes. Pressure cook both of them for 10 whistles with 2 cups of water. Alternatively they can be cooked over stove top in a vessel with 1 and half to 2 cups of water for 15-20 minutes or until dal is soft.
Mash the cooked dal a little.
In a sauce pan dry fry the onions for 2 minutes. Add ginger and garlic and let them cook for 1 min. Then add tomato puree (or tomatoes), mix well. Let it cook for a minute. Add deggi mirch powder/paprika. Add a cup of water and boil it for 3 minutes. Add jeera powder, salt, mix well. Add the dal – stir, add 1 cup of water, cover with lid, boil for 2-3 mins. Add garam masala, stir well.
Add cashew paste and mix. To make cashew paste – boil 1 ounce or 30 grams of cashews for 7 mins, blend them with two tablespoons of water.
|Whole urad Dal or Black gram or black lentils – 1/2 cup or 100 grams|
|Yellow split peas (chana dal) 40 grams or 1/3 cup|
|200 grams or 1 cup Tomato puree (or 2 medium tomatoes diced)|
|Onion 1 medium, chopped|
|Garlic – 6 cloves, finely chopped|
|Ginger – 1 teaspoon, chopped|
|Deggi mirchi powder or paprika – 1 teaspoon|
|Jeera powder (cumin powder) – 1/2 teaspoon|
|Salt – 1/2 teaspoon|
|Kasoori methi (crushed) – 1/2 teaspoon (Dried Fenugreek leaves)|
|Cashew paste – 1 Tablespoon (optional) (See method for recipe cashew paste)|
|garam masala - 1/2 teaspoon|