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5 from 2 votes

Daal Maharani

Daal Maharani -A simple,mildly spiced and rustic pigeon pea and split black lentil curry.

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Lentil/Daal, Main Course
Cuisine: Punjabi Cuisine
Keyword: daal, daal maharani, urad daal
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Pigeon peas/ Tuvar Daal
  • 1 cup Black urad daal with skin
  • 1 cup Fresh cream or milk
  • 2 tsp Lemon juice – 2 t.s
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Grated ginger
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • Pinch Asafoetida / Hing powder
  • 1 tsp Salt / Namak
  • 2.5 tsp Clarified Butter / Desi Ghee

Instructions

  • Mix and soak both the daals for 20 minutes.
  • Pressure cook with salt,turmeric, chilli powder, garam masala, lemon juice and 1 glass of water for 3 whistle (or till cooked well) on medium heat.Daal should become soft but not mushy.
  • Open the cooker and slightly mash the daal (if not cooked properly in the pressure cooker) now add fresh cream (or fresh milk) and 1 cup water and cook for 5 minutes on low flame.
  • Heat ghee in a small pan add ginger,cumin and asafoetida ,when cumin become golden ,add the tempering in the boiling daal.
  • Garnish with fresh coriander.
  • serving suggestions-best with roti ,naan or boiled rice