Dal Maharani Recipe | Maharani Dal Recipe | How to make Maharani Dal with detailed photo and video. Rich and creamy lentil-based curry made from black urad dal and kidney beans. It has a very strong resemblance to the traditional and popular dal makhani recipe, yet has its own features. It is ideally served with rice-based dishes like jeera rice or saffron rice, but also tastes great with roti & chapati.
Dal Maharani recipe | Maharani Dal recipe | How to make Maharani Dal with step-by-step photo and video recipe. Lentil recipes are pretty common and are made on a day-to-day basis in indian households. There are many versions and variations of dal recipes, which differ with the type of dal or region in which it is made. Dal Maharani is one such creamy lentil recipe known for its richness and blends of spices.
As I mentioned earlier, the dal maharani is very similar to dal makhani in terms of texture and appearance. But there is a difference in the spice mix and in the lentils added to it. Generally, dal makhani is made with just black urad dal, but in this recipe, it is made with black urad dal and kidney beans. Some prefer to add channa dal with the other 2 mentioned lentils to achieve a thicker, richer consistency. In addition, the spice mix is more royal and vibrant in Maharani Dal, whereas in Makhani it is basic and to the point. Hence, the maharani dal is prepared for occasions and celebrations, while the makhani dal is used in a day-to-day dal rice combination.
Furthermore, some easy and important tips and suggestions for a perfect, creamy and rich dal maharani recipe. Firstly, do not skip the overnight soaking step for this dal recipe. If you do not soak it, you may not get the same consistency, as the lentils may not cook evenly. Secondly, once the lentils are pressure-cooked, they have to be slow-cooked with spices for about 30 minutes. This step is common even in dal makhani or bukara, and slow cooking adds more flavour. Lastly, you can experiment with the dal recipe by adding other lentils, such as channa dal and toor dal. You can add 2-4 tbsp each to a pressure cooker and do not increase the quantity further from the above.
Finally, I would request you to visit my other Dal Recipes Collection with this post of dal maharani recipe. It includes recipes like dal tadka, dhaba-style dal, chana dal, moong dal, dal fry, panchmel dal, amti dal, gujarati dal, and masoor dal. In addition, I have posted other related recipe collections like,
About Dal Maharni
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.
Chef Tips for Dal Maharani
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.
- Lentil Combination: Soak urad dal and rajma overnight. This helps them cook evenly and blend into a smooth, creamy base.
- Slow Cooking: Simmer the dal on low heat for at least 30 to 40 minutes. This develops flavour and gives a velvety texture.
- Spice Balance: Use mild spices like cumin, garam masala, and chilli powder. Let the butter and cream balance the heat naturally.
- Topping: Add cream and butter at the final stage. This gives the dal its signature glossy texture and royal taste.
- Serving: Serve hot with jeera rice or tandoori roti. Garnish with a swirl of cream and fresh coriander for a restaurant-style presentation.
FAQs
- Which lentils are used in Dal Maharani?
Use whole black urad dal and rajma together. This combination gives the dal a rich, creamy texture. - How long should I soak the lentils?
Soak the urad dal and rajma overnight. It helps them cook faster and turn soft while simmering. - How do I get the creamy texture in Dal Maharani?
Slow-cook the dal after pressure-cooking, then finish with butter and cream. The slow simmering enhances the smooth consistency. - Can I make Dal Maharani without cream?
Yes, you can use milk or cashew paste instead. It keeps the texture rich and flavorful. - What is the best way to serve Dal Maharani?
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.
Video Recipe
Recipe Card for Maharani Dal
Dal Maharani Recipe - Restaurant Style
Ingredients
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
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
Instructions
- Firstly, wash ¾ cup black urad dal and ¼ cup rajma.
- Soak in water for at least 5 hours or overnight.
- Take the soaked dal to the pressure cooker. Add 2 tbsp chana dal, 1 inch of ginger, and 5 cloves of garlic.
- Also add ½ tsp chilli powder, ½ tsp turmeric, 1 tsp salt and 2 tsp oil.
- Pressure cook for 6 whistles, adding 3 cups of water.
- Make sure to cook only 90% of the dal, as the remaining cooking will happen in the kadai.
- 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.
- Now add 1 onion, 2 tbsp ginger-garlic, and 2 chillies, and sauté till the onions turn golden brown.
- 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.
- Add 2 more tomatoes and cook until the tomatoes soften and the oil separates from the sides.
- Add in cooked dal and mix gently.
- Adjust the salt and consistency.
- Cover and simmer for 15 minutes, or until the dal is cooked completely.
- Mash the dal slightly to get the desired consistency.
- Now add 2 tbsp of cream, 2 tbsp of coriander, and 2 tbsp of kasuri methi. Mix well.
- Finally, top with cream, butter and enjoy Dal Maharani Recipe with rice and roti.
Nutrition
How to Make Dal Maharani with Step-by-step Photos
- Firstly, wash ¾ cup black urad dal and ¼ cup rajma.
- Soak in water for at least 5 hours or overnight.
- Take the soaked dal to the pressure cooker. Add 2 tbsp chana dal, 1 inch of ginger, and 5 cloves of garlic.
- Also add ½ tsp chilli powder, ½ tsp turmeric, 1 tsp salt and 2 tsp oil.
- Pressure cook for 6 whistles, adding 3 cups of water.
- Make sure to cook only 90% of the dal, as the remaining cooking will happen in the kadai.
- 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.
- Now add 1 onion, 2 tbsp ginger-garlic, and 2 chillies, and sauté till the onions turn golden brown.
- 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.
- Add 2 more tomatoes and cook until the tomatoes soften and the oil separates from the sides.
- Add in cooked dal and mix gently.
- Adjust the salt and consistency.
- Cover and simmer for 15 minutes, or until the dal is cooked completely.
- Mash the dal slightly to get the desired consistency.
- Now add 2 tbsp of cream, 2 tbsp of coriander, and 2 tbsp of kasuri methi. Mix well.
- Finally, top with cream, butter and enjoy Dal Maharani Recipe with rice and roti.
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.