DAL MAHARANI – Dal Recipes

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             Dal Maharani is a North Indian Dish. This recipe is the combination of Toor and urad dal. It is not only delicious, good source of nonmeat protein and it also has a number of health benefits. Try this recipe you like it. It goes well with any vegetable fry like potato fry or colocasia fry.

   Ingredients

          1/4 Cup of Toor Dal
          1/4 Cup of Urad Dal (black or white)
          2 Green Chillies
          1/4 Tsp of Red Chilli Powder
          1/4 Tsp of Garam Masala
          1/4 Tsp of Turmeric Powder
          2 Tbsp of Tomato
          1/2 Tsp of Oil
          2 Tbsp of Milk
         
  To Temper

           2 Tsp of Oil
           1 Tsp of Cumin
           Pinch of Hing
           1 Bay Leaf
           1 Tsp of Grated Ginger
           2 Tbsp of Chopped Onion

  To Garnish

          Few Sprig of Cilantro
          1 Tbsp of Chopped Onion


  Method

  • Soak both the dal in water for 1/2 hr. Drain the water and wash the dal in cold tap water.
  • Pressure cook both the dal, turmeric powder, chilly powder, garam masala, salt, hing, oil, tomato and 1 and 1/2 cups of water for 3- 4 whistles.
  • Heat oil in a pan, add cumin, hing, bay leaf, grated ginger and onion, fry for 1-2 mins.
  • Add the boiled dal and milk to a pan, let it cook for 2 mins. Check the salt and switch off the stove.
  • Finally garnish with cilantro and chopped onion.


  Tips

  • Serve with spicy fry like potato fry or colocasia fry.
  • You can use either black urad dal or white urad dal.
  • To make your dal more rich, add cream instead of milk.
  • You can add lemon juice at the end, to get more tangy flavor.


  Health Benefits of Toor and urad dal.

  • Lentils are high in fiber and protein, and low in fat. Eating lentils and other foods that are rich in soluble dietary fiber can help decrease high cholesterol 
  • A dish of basmati rice with dal combines carbohydrates, protein, fiber and fats for a healthy, balanced meal. The rice provides carbohydrates for quick-release energy.



  
         
          
        

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