Dal maharani can be served with anything, yes this dish is completely versatile. Though this dish is a delicious one, the cooking process tends to be bit long, hence Indians keep this dal for special occasions like birthdays, marriages etc. Traditional preparation of Dal maharani goes for 24 hours of cooking. But now with the availability of modern kitchen gadgets like pressure cookers, the cooking time have drastically changed to 1 to 2 hours. How wonderful na. However if you are looking for a super delicious side dish or c to gravy ,dont forget to give a try to this incredibly delicious, rich Dal Maharani.Am running this week’s blogging marathon with Meal time dishes as theme, and my today’s post goes for this theme.
1cup Black gram dal/Black urad dal
1 cup Rajma/Red kidney beans
1 cup Chana dal/Bengal gram
1cup Tomatoes (chopped)
1/2cup Onion (chopped)
1tsp Chilly powder
1tbsp Ginger (chopped)
2 Bay leaves
3 Red chilly
5 Garlic cloves
1tsp Coriander powder
1/2tsp Cumin powder
1/2tsp Kasoori methi
1tsp Garam masala
1/4cup Fresh cream
1tsp Cumin seeds
Soak the black gram and kidney beans overnight. Wash the channa dal and soak for an hour.
Heat oil in a pan, add red chilly, cumin seeds, bay leaves,.
Add the chopped onions and cook until they turns transculent, add the chopped garlic and ginger and saute until they turns golden brown.
Add the chili powder, tomatoes, coriander powder, cumin powder, cook this till tomatoes turns mushy.
Add kasuri methi, garam masala,soaked kidney beans, soaked black gram dal, chana dal and cook for few minutes.
Transfer this mixture to a pressure cooker, add enough water.
Close the cooker with lid and cook upto 7 to 8 whistels.
Finally add the fresh cream,butter to the gravy and give a stir.
Serve with rice.