Daal Maharani
Daal Maharani -A simple,mildly spiced and rustic pigeon pea and split black lentil curry.
Servings: 4 people
Calories: 502kcal
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
Nutrition
Calories: 502kcal | Carbohydrates: 51g | Protein: 24g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 797mg | Potassium: 93mg | Fiber: 16g | Sugar: 3g | Vitamin A: 842IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 5mg