14 Feb Shahi Dal Maharani recipe | Restaurant style Dal Maharani recipe

Posted at 01:14h in Glutenfree Recipes, Lentils/Curries, Main Course by blessmyfoodbypayal 0 Comments

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Last Updated on February 14, 2024 by blessmyfoodbypayal

Shahi Dal Maharani recipe | Restaurant style Dal Maharani recipe with step wise pictorial and video method.

WHY THIS DAL IS NAMED AS MAHARANI?

“Maharani” is a Hindi word which means “Queen”.

Unfortunately, there’s no data available that when and why this dal was named as Dal Maharani but this dal is of Punjab origin.

Probably it’s regal status in Indian culinary tradition is beyond the name. With its velvety texture, aromatic spices and hearty combination of lentils, this dal captivates the senses and delights palates.

INGREDIENTS USED IN MAKING DAL MAHARANI

LENTILS/DAAL : This recipe uses urad dal (whole black gram), Rajma (red kitney beans and Chana dal (yellow lentil/split Bengal gram) is equal quantities.

However there’s a difference take on these lentils in different recipes.

Some use Green moong dal too, in addition to these 3 mentioned dals.

Also, some make it with just black gram and rajma, skipping chana dal.

Furthermore, also some of the recipes do use three prime dals but not in equal quantities. Urad dal is added more than rajma and chana dal.

So, meaning thereby, this dal has different variations even when it comes to the use of dal itself.

WHOLE SPICES : As this is the Maharani dal, so obviously lots of spices has to go in it. Bay leaves, garlic cloves, asafoetida/hing, black pepper corns, black cardamom, green cardamoms, cinnamon, cloves, star anise, mace, nutmeg powder, turmeric powder, ginger and garlic all goes in this dal at the stage of boiling for abstracting excessive flavours from these spices.

This dal receives it’s base from onions and tomato puree.

The addition of ghee, butter and cream makes it more rich, more flavourful.

DIFFERENCE BETWEEN DAL MAHARANI, DAL MAKHANI AND DAL BUKHARA

Dal Makhani, Dal Maharani and Dal Bukhara are all North Indian delicacies with some similarities in taste and texture. However, there are differences in terms of the ingredients used and cooking techniques:

DAL MAHARANI:

Dal Maharani has whole black lentils (urad dal), kidney beans (rajma) and Chana dal (yellow lentil/split Bengal gram) and all in equal quantities.
Onion and tomato puree make the base of the dal.
Lots of spices goes in dal Maharani.
This dal doesn’t need long hours of simmering.

DAL MAKHANI:

Dal Makhani has Urad dal goes in major quantity whereas rajma are added just 1/4 part of urad dal.
Tomato puree makes the base of the recipe and onion hardly goes in it.
It too has lots of spices but not as much as go in dal Maharani.
This dal is simmered for hours together on stove top to get the most of the flavours.
Smoked flavour is given to this dal by using charcoal.

DAL BUKHARA:

Dal Bukhara is made only with black urad dal and no other lentil is added to it.
This dal too doesn’t have onions like dal makhani and the gravy is only tomato based.
Bukhara is traditionally cooked in a clay oven (tandoor) or on charcoal, giving it a unique, smoky flavor.
This dal too is slow cooked for hours.
Charcoal is used to give it smokey flavour.

HOW TO SERVE DAL MAHARANI?

Whether served alongside steamed rice, naan, chapatis or paratha, Dal Maharani has earned its place as a cornerstone of Indian cuisine, celebrated for its versatility and soul-satisfying flavors.

STEP WISE PICTORIAL RECIPE OF SHAHI DAL MAHARANI RECIPE

1. Take Urad dal, Rajma and Chana dal in a bowl and soak overnight. The quantity of dals and other ingredients is given in the recipe card below.

2. Next day drain all the water and wash them 2-3 times.

3. Put the dals in the pressure cooker alongwith bay leaves, green chilies, ginger, garlic cloves, asafoetida/hing, black pepper corns, black cardamom, green cardamoms, piece of cinnamon, cloves, star anise, mace, nutmeg powder, turmeric powder, oil and water.

4. Cook for 8 to 10 whistles.

5. In the meantime, prepare the tempering and for that take desi ghee in a pan and add cumin seeds. Let them splutter.

6. Add onion and let it turn brown.

7. Add tomato puree and then add red chilli powder and coriander powder.

8. Cook till oil separates.

9. Then add boiled dal.

10. Remove bay leaves, black cardamom, star anise and cinnamon.

11. Mash the dal to make a semi smooth consistency.

12. Lastly add butter, cream, kasuri methi and coriander leaves.

13. Give them a good mix.

Shahi Dal Maharani is ready. Enjoy.

SHAHI DAL MAHARANI RECIPE – RECIPE CARD