How is Dal Maharani Different from Dal Makhani
Both Dal Maharani and Dal Makhani belong to Punjabi cuisine. Firstly, the type of lentils used in both these dal is different. Dal Makhani uses whole black urad lentils and red kidney beans. Dal maharani is made with a combination of whole black urad lentils, green moong lentils and chana dal (bengal gram lentils) Secondly, the consistency of Dal Makhani is buttery and smooth. Dal Maharani has a lot of texture from the lentils itself as well from the chopped onion, garlic and ginger. Thirdly, dal makhani has a rich tomato taste in its preparation, be it from canned tomatoes or tomato puree. Dal Makhani has a inherent tang of tomatoes in its taste while dal Maharani has a robust & vibrant taste of spices in its final form.
How to Make Maharani Dal
The first step in making Dal maharani is to soak the lentils overnight. They cook evenly and faster. Pressure cook the lentils with spices, ginger and garlic. Then I prepare a tempering of browned onions, tomatoes, ginger & garlic and whole spices. Then I add the the lentils and simmer them over low heat until creamy. I like to finish off with a little bit of heavy cream.
Recipe Tips
Serving Suggestion
Dal Maharani is pairs deliciously with rotis or paratha. However you can also serve it with steamed or cumin rice and a salad.I also like to eat it on its own with a dollop of thick yogurt.
Few more Dal recipes
Dal Makhani Chana Dal with Lauki Dal Tadka Kali Masoor ki Dal Sambhar
