Dal Maharani Recipe: Rich & Creamy Lentils Fit for a Royal Feast

Dal Maharani is the regal cousin of the much-loved Dal Makhani, combining the creaminess of black urad dal with the heartiness of rajma for an unforgettable, velvety lentil curry. Enhanced with a medley of aromatic spices and finished with a splash of cream, this dish is a true celebration of North Indian flavors and tradition. Whether served with aromatic jeera rice, saffron rice, or fluffy roti and chapati, Dal Maharani brings a touch of opulence to any meal, making it perfect for festive gatherings or special family dinners.

What sets Dal Maharani apart is its complex blend of spices and the essential step of slow-simmering, which coaxes out deep, rich flavors and a luxurious mouthfeel. This recipe delivers an irresistibly creamy consistency by combining long-soaked lentils with a masala base of tomatoes, onions, and kasuri methi. A final tempering of garlic and butter infuses it with even more depth, guaranteeing an indulgent experience in every bite. If you’re a fan of luscious and robust dals that stand out on the table, this Dal Maharani recipe is the one to add to your repertoire.

Dal Maharani Recipe: Rich & Creamy Lentils Fit for a Royal Feast

Print Recipe

By Malini Serves: 5 Prep Time: 8 hours Cooking Time: 40 minutes

Ingredients

• ¾ cup black urad dal, soaked overnight
• 2 tbsp rajma, soaked overnight
• 4 cup water
• 1 tsp oil
• 1 tbsp butter
• 1 tsp oil
• 1 tsp cumin (jeera)
• 1 bay leaf
• 2 pods cardamom (elachi)
• 2 tsp kasuri methi
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• 1 chilli, slit
• ¼ tsp turmeric
• ¾ tsp kashmiri red chilli powder
• ½ tsp garam masala
• 1½ cup tomato puree
• 1 tsp salt
• 2 tbsp cream
• 2 tbsp coriander, finely chopped
• 1 tsp butter
• 3 cloves garlic, sliced
• Pinch kashmiri red chilli powder

Instructions

1

Heat 1 tbsp butter and 1 tsp oil in a large kadai over medium heat.

2

Add cumin, bay leaf, cardamom, and kasuri methi; sauté until fragrant.

3

Stir in chopped onion, ginger garlic paste, and slit chilli; cook until the onion is golden.

4

Reduce heat and add turmeric, kashmiri red chilli powder, and garam masala; mix well.

5

Pour in the tomato puree and cook until the masala thickens and oil starts to separate.

6

Add the soaked and boiled black urad dal and rajma with water; season with salt.

7

Simmer on low heat for 20 minutes, stirring occasionally so the dal doesn't catch at the bottom.

8

Blend in the cream and fresh coriander, let it simmer for a couple more minutes.

9

For tempering, heat 1 tsp butter with sliced garlic and a pinch of kashmiri chilli powder; sauté until the garlic is golden and pour directly over the dal.

10

Serve hot with jeera rice, saffron rice, or your favorite Indian bread.

Notes

Tips:
Always soak the black urad dal and rajma overnight for perfectly creamy results., Allow the cooked dal to simmer with spices for a long time to achieve the most flavor and richness., Feel free to add a little chana dal or toor dal for an even thicker and richer consistency, but use sparingly so as not to overpower the primary flavors., A generous garnish of kasuri methi and a final tempering of butter and garlic bring an authentic royal finish.