Restaurant Style Dal Maharani

By Hebbars Kitchen · 90 min

Ingredients

Instructions

1. Wash ¾ cup black urad dal and ¼ cup rajma, then soak them in water for at least 5 hours or overnight.
2. Transfer the soaked dal to a pressure cooker. Add 2 tbsp chana dal, 1 inch ginger, 5 cloves garlic, ½ tsp chilli powder, ½ tsp turmeric, 1 tsp salt, 2 tsp oil and 3 cups water.
3. Pressure cook for 6 whistles, aiming for only 90% cooked, as the rest of the cooking happens in the kadai.
4. In a kadai, heat 2 tbsp oil and 1 tsp butter. Add 1 tsp cumin, 1 bay leaf, ½ tsp cloves, 1 inch cinnamon and ½ javetri, and sauté until aromatic.
5. Add 1 finely chopped onion, 2 tbsp chopped ginger-garlic and 2 finely chopped chillies, and sauté until the onion is golden brown.
6. On low heat, add 1 tsp chilli powder, ½ tsp turmeric, ½ tsp cumin powder, 1 tsp coriander powder and a pinch of hing. Sauté until aromatic.
7. Add 2 finely chopped tomatoes and cook until soft and the oil separates from the sides.
8. Stir in the cooked dal gently. Adjust the salt and consistency.
9. Cover and simmer for 15 minutes, or until the dal is fully cooked.
10. Mash the dal lightly to reach the desired consistency.
11. Stir in 2 tbsp cream, 2 tbsp chopped coriander and 2 tbsp crushed kasuri methi.
12. Top with cream and butter before serving.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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