Dal Maharani Recipe | Punjabi Style Mixed Dal with Urad, Chana Dal & Rajma

Dal Maharani is a rich and flavourful Punjabi-style lentil preparation made using a combination of black urad dal, chana dal and rajma (kidney beans). Cooked until soft and simmered in a creamy, spiced tomato-onion gravy, this dal is a delicious addition to any North Indian meal.

The combination of lentils gives the dish a wonderful texture, while ginger, garlic, mint and fennel add a lovely depth of flavour. A dash of Punjabi garam masala further enhances its taste. You can use khoya, fresh cream or milk to give the dal its rich and creamy consistency.

Serve this comforting dal hot with jeera rice, pulao, roti or naan.

Ingredients required

For cooking the dal

• 1 cup black urad dal

• ½ cup chana dal

• ½ cup rajma

• Water as required

For the gravy

• 4–5 tsp oil

• 1 tsp jeera (cumin seeds)

• ½ cup finely chopped onions

• 1 cup tomato puree

• 1 tsp ginger-garlic paste

• 1 tsp Punjabi garam masala

• 1 tsp salt (adjust to taste)

• 1½ tsp chilli powder

• 1 tsp dhaniya powder (coriander powder)

• ¼ cup khoya / cream / milk

• 4 tsp finely chopped coriander leaves for garnishing

For the masala paste

• 2–3 cashews

• 1 tsp fennel seeds (sombu)

• 2-inch piece of ginger

• 4 tsp finely chopped mint leaves

• 2–3 green chillies, crushed

Method

1. Wash and soak the black urad dal, chana dal and rajma together. Pressure cook until completely soft and cooked through. Keep aside.

2. Grind the cashews, fennel seeds, ginger, mint leaves and green chillies into a coarse paste using a mortar and pestle.

3. Heat oil in a kadai. Add jeera and allow it to splutter. Add the finely chopped onions and sauté until translucent.

4. Add the prepared masala paste and cook for a few minutes until its raw aroma disappears.

5. Add tomato puree, followed by Punjabi garam masala, salt, chilli powder and coriander powder. Cook until the masala is well combined and the oil begins to separate.

6. Add the cooked lentils along with the required amount of cooking water. Mix well and allow the dal to simmer so that all the flavours blend together.

7. Add khoya, cream or milk and mix gently. Check the seasoning and adjust the consistency with water if required.

8. Simmer for another 5–10 minutes. Garnish with finely chopped coriander leaves and serve hot.

Serving suggestions

• Indian breads such as naan, roti or kulcha.

• Jeera rice or vegetable pulao.

• A complete Punjabi-style meal with onion salad and pickle.

A little note from my kitchen!

It turned out really nice and yummy! The combination of three different dals, along with the creamy masala, made this a truly satisfying dish.

And guess what? I had a big kadai full of Dal Maharani!

Anybody over there? Come on in and 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.

Katachi Aamti Recipe | Traditional Maharashtrian Chana Dal Aamti

Katachi Aamti is a traditional Maharashtrian delicacy prepared using chana dal stock and aromatic spices. The word "Katachi" refers to the flavorful liquid obtained while cooking chana dal, while "Aamti" means a tangy-spicy lentil-based curry. This comforting dish beautifully balances sweet, sour, and spicy flavors with the addition of jaggery, tamarind, and freshly ground spices.

Traditionally served with steamed rice, chapati, or bhakri, Katachi Aamti is a staple in many Maharashtrian households.

Ingredients

For the Masala Powder

• 2–3 tsp dry coconut
• ½ tsp cumin seeds (jeera)
• 3–4 dry red chilies
• 2 tsp coriander seeds (dhanya)
• 2 green cardamoms
• 1 bay leaf
• 2 cloves
• ½ tsp peppercorns
• 2-inch cinnamon stick

For the Aamti

• ½ cup chana dal
• 3 tsp oil
• Salt to taste
• 4–5 tsp finely chopped onions
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dry red chilies, broken
• 5–6 curry leaves
• 5 tsp thick tamarind extract
• 3 tsp grated jaggery
• Fresh coriander leaves, for garnish
• Grated coconut, for garnish

Method

Step 1: Prepare the Chana Dal

1. Wash and soak the chana dal for about 3 hours.
2. Pressure cook with a pinch of turmeric for 3 whistles or until soft.
3. Reserve the cooking stock and keep the cooked dal aside.

Step 2: Prepare the Masala

1. Dry roast all the ingredients listed under the masala section until aromatic.
2. Allow them to cool.
3. Grind into a fine powder and keep aside.

Step 3: Prepare the Aamti

1. Heat oil in a kadai.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds, broken red chilies, curry leaves, and chopped onions.
4. Sauté until the onions turn light golden.

Step 4: Cook the Gravy

1. Add the prepared masala powder and sauté for a minute.
2. Pour in the tamarind extract and cook until the oil begins to separate.
3. Add the cooked chana dal along with the reserved stock.
4. Stir in the grated jaggery and salt.
5. Simmer for 10–15 minutes, allowing the flavors to blend well.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves and grated coconut.
2. Serve hot with steamed rice, chapati, bhakri, or poli.

Serving Suggestion

Katachi Aamti tastes best with hot steamed rice and a dollop of ghee, but it also pairs wonderfully with roti, chapati, bhakri, or Maharashtrian poli.