Dal Maharani

Dal Maharani

Dal maharani – I don’t know the reason for this name or origins of this dal but this is one of my favorite dals. Urad dal cooked with onion, tomato, and spices. This is an in house speciality at my home. Some dishes taste best when cooked by certain people and this is surely one of them. My aunt’s signature dish which I relish with hot parathas or bajra rotis.

Dal Maharani

A very simple dal but with a difference. It does not need any trips to the grocery store but yet will pack a punch on those cold rainy nights. I enjoy this mostly on its own with a dollop of ghee.  Bajra roti or parathas are the perfect companions for this nutritious treat.

Dal Maharani

Ingredients

  • 2/3 cup urad dal soaked in plenty of water for 3 hours
  • 2 inch piece of ginger
  • 4 cloves of garlic
  • 3 green chillies
  • 2 tbsp oil/butter
  • ¼ tsp tsp mustard seeds
  • ¼ tsp cumin seeds
  • 10-12 curry leaves
  • 2 dry red chillies
  • 1 big onion finely chopped
  • 1 big tomato finely chopped
  • ¼ tsp turmeric
  • 1tsp red chilli powder
  • ½ tsp garam masala

Recipe

Wash and soak the urad dal in plenty of water for 3 hours. Drain the water and put dal in a pressure cooker.  Add 2 cups of water and some salt and cook for two whistles or until it is cooked. The dal is cooked when it gets mushy when you mix it. Keep it aside.

Grind ginger, garlic, and green chillies coarsely.

Heat 2 tbsp butter/oil in a kadhai or a thick bottomed pan. Add mustard and cumin seeds. Once the seeds pop, add curry leaves, and dry red chillies. Add the ginger, garlic and green chilli paste and onions. Saute and cook for 1-2 minutes. Add chopped tomatoes and little salt, red chilli powder, turmeric, and garam masala and mix well. Cook till oil separates and tomatoes are mushy. Add the cooked dal and mix well. Taste and adjust salt. Cook on slow gas for 7-10 minutes mixing in between. Serve hot with a dollop of butter and a squeeze of fresh lime.

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