Dal Maharani is a rich and creamy North Indian lentil dish, often mistaken as a Hyderabadi specialty due to its popularity in restaurants across India, including Hyderabad. Originating from Punjabi cuisine, it is made with whole black gram (urad dal), red kidney beans (rajma), and sometimes chana dal, slow-cooked with aromatic spices, butter, and cream to achieve its signature velvety texture. While Hyderabad is known for its Mughlai and Deccani flavors, the city’s diverse culinary scene has embraced North Indian dishes like Dal Maharani, making it a favorite in many restaurants. This hearty dish is packed with protein, fiber, and essential nutrients, making it not only delicious but also nutritious. Although traditionally prepared with generous amounts of butter and cream, healthier variations can be made using plant-based alternatives. Dal Maharani pairs beautifully with naan, roti, or basmati rice, and its comforting, indulgent taste continues to make it a beloved choice for festive meals and special occasions across India.

Ingredients
1/2 cup whole black lentils (sabut urad dal, ulutham parupu)
1/3 cup whole or split green lentils (moong dal, paasi parupu)
1/3 cup Bengal gram (chana dal, kadalai parupu)
2 tbsp kidney beans (rajma, sivappu karamani)
1 large black cardamom (badi elaichi, periya yelam)
2 garlic cloves, chopped
1 tbsp chopped ginger
Unrefined salt to tasre
3-4 cups of water
To Temper
2 cloves
1 large bay leaf
1 1/2 tsp cumin seeds (sabut jeera, jeeragam)
1/4 tsp asafoetida (hing, perunkayam)
2 dried red chillies
1 cup finely chopped onions
1 1/2 tbsp ginger-garlic paste
2 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp red chilli powder (adjust to taste)
1/2 cup tomato puree (simply blend 2 tomatoes)
1/2 tbsp chopped ginger
1 tsp garam masala
Chopped cilantro, julienned ginger and chopped green chillies to garnish
Method
Wash the lentils and kidney beans well
Soak overnight
Discard the water
Transfer to a pressure cooker
Add cardamom, garlic cloves, chopped ginger, salt and 3-4 cups of water
Close the lid and cook for 6-7 whistles on medium heat
Let the pressure release naturally
Meanwhile, heat a wok
Add cloves, bay leaf, dried red chillies, cumin seeds and asafoetida
Sauté for 15 seconds
Add the chopped onion
Brown the onion, but do not buen
Takes 6-7 minutes on low-medium heat
Add ginger-garlic paste along with coriander and red chilli powder
Saute for 30-45 seconds
Add the tomatoes and cook for 3-4 minutes
Meanwhile slightly mash the lentils and mix so that the water and lentils are well combined
Add warm dal to this masala
Add julienned ginger (if using)
Taste and adjust salt, water if necessary
Let it come to a slow boil
Cover and simmer for 20-25 minutes
Stir occasionally to make the lentils creamy
Once the lentils have reached desired consistency, add garam masala
Mix well and simmer for another 5 minutes
Garnish with cilantro, julienned ginger and chopped green chillies
Serve hot with red/brown/millet rice and/or Indian flatbreads
Enjoy,