Dal maharani

Dal maharani is an punjabi dal made with combo of black urad dal, chana dal, rajma cooked in creamy base in addition to normal spices.  Using punjabi garam masala can also be done, to enrich flavour.

Ingredients required

• 1 cup black urad dal
• 1/2 cup chana dal
• 1/2 cup rajma
• 4-5 tsp oil
• 1 tsp jeera
• 1/2 cup finely chopped onion
• 1 cup tomato puree
• 1 tsp ginger-garlic paste
• 1 tsp punjabi garam masala
• 1 tsp salt
• 11/2 tsp chilli powder
• 1 tsp dhanya powder
• 1/4 cup khoya/cream/milk
• 4 tsp of finely chopped coriander leaves, to garnish

For paste

• 2-3 cashews
• 1 tsp fennel seeds/sombu
• 2-inch piece of ginger
• 4 tsp finely chopped mint leaves
• 2-3 crushed green chillies

Method

Soak all daals, pressure cook them till done and keep aside.

Make paste using all above ingredients using mortar and pestle.

In a kadaai, heat oil , saute jeera and onions.

Add in crushed paste and cook

Add in tomato puree, followed by all the spices

After this gets cooked, add cooked dal along with water.  

Add in khoya/cream.  Check the seasoning and spice.  Cook for another 5-10 minutes on simmer flame and serve hot garnished with coriander leaves

It was very nice, yummy too!!

And i have an big kadaai full of dal maharani mixture.. anybody over there... Be my guest!!!

Dal Bukhara Recipe | Restaurant-Style Creamy Black Urad Dal

Dal Bukhara is a rich and flavorful lentil dish made primarily with whole black urad dal. Originally inspired by the cuisine of the historic city of Bukhara in Central Asia, this dish has become a popular delicacy in Indian restaurants.

Although Dal Bukhara is often compared to Dal Makhani, there is a distinct difference between the two. Dal Makhani is known for its buttery flavor and creamy texture, while Dal Bukhara has a more pronounced tomato flavor, giving it a beautiful reddish-brown color and a slightly tangy taste.

Slow-cooked black urad dal combined with aromatic spices and fresh tomato puree creates a comforting dish that pairs wonderfully with roti, naan, paratha, or jeera rice.

Preparation Time

15 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• ½ cup whole black urad dal, soaked overnight
• 1 tsp finely chopped green chillies
• 1 tsp finely chopped ginger
• 3 tsp finely chopped mint leaves
• A pinch of asafoetida (hing)
• 1 cup water

Other Ingredients

• 3 tsp oil
• ¼ tsp crushed cinnamon
• ¼ tsp cardamom powder
• 2 cloves
• 4 tsp finely chopped onions
• 1 tsp ginger-garlic paste
• 4 tsp finely chopped tomatoes
• A pinch of turmeric powder
• 1 cup tomato puree
• ½ tsp garam masala
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp salt or as required

Method

Step 1: Cook the Dal

Pressure cook the soaked black urad dal along with green chillies, ginger, mint leaves, asafoetida, and water until soft and well-cooked. Keep aside.

Step 2: Prepare the Masala

Heat oil in a pan. Add crushed cinnamon, cloves, and cardamom powder.

Add finely chopped onions and sauté until they turn light golden.

Stir in the ginger-garlic paste and sauté for a minute until aromatic.

Add chopped tomatoes and cook until soft and mushy.

Step 3: Combine and Simmer

Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt.

Mix in the cooked dal and combine well.

Pour in the tomato puree and simmer for 8–10 minutes, allowing the flavors to blend beautifully.

Step 4: Serve

Serve hot with roti, naan, paratha, kulcha, or jeera rice.

Serving Suggestions

• Butter Naan
• Tandoori Roti
• Laccha Paratha
• Jeera Rice
• Steamed Basmati Rice

This hearty and protein-rich Dal Bukhara is perfect for a comforting family meal and tastes even better the next day.

Black Urad Dal Tadka Recipe | Creamy Dal Tadka with Ghee Tempering

Dal Tadka is one of the most loved Indian comfort foods. The word dal means lentils, while tadka refers to the aromatic tempering poured over the cooked lentils just before serving. Traditionally, toor dal is used, but this version uses black urad dal for a rich, creamy texture and earthy flavor. Finished with a fragrant ghee tempering, this dal pairs wonderfully with parathas, roti, or steamed rice.

Ingredients

For the Dal

• ½ cup black urad dal, soaked overnight
• A pinch of hing (asafoetida)
• 1 tsp red chilli powder (optional)
• 4 tsp finely chopped onions
• ½ tsp garam masala
• ½ tsp turmeric powder (haldi)
• ½ tsp salt, or to taste
• 1 tsp finely chopped ginger

For the Tadka (Tempering)

• 3 tsp ghee
• 1 tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 3 tsp finely chopped garlic
• 4–5 curry leaves
• 3–4 dried red chillies, broken

Method

1. Wash and soak the black urad dal overnight.
2. Pressure cook the soaked dal with ginger, turmeric powder, red chilli powder, garam masala, hing, and chopped onions until soft and creamy.
3. Add salt and mix well. Adjust the consistency by adding a little hot water if required.
4. In a small tempering pan, heat ghee.
5. Add mustard seeds and cumin seeds. Allow them to crackle.
6. Add chopped garlic, curry leaves, and dried red chillies. Sauté until the garlic turns golden and aromatic.
7. Pour the hot tempering over the cooked dal just before serving.
8. Serve hot with parathas, roti, jeera rice, or steamed rice.

Tips

• Soaking the dal overnight helps it cook faster and improves digestion.
• For a restaurant-style flavor, finish with a teaspoon of butter and freshly chopped coriander leaves.
• A squeeze of lemon before serving enhances the taste beautifully.