Authentic Dal Maharani Recipe: A Royal Punjabi Lentil Feast

Photo of author
Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine savoring a dish that’s not only heartwarming but steeped in royal tradition. Dal Maharani, a regal delight from the kitchens of Punjab, India, offers just that. This creamy, buttery lentil dish was once served in the lavish courts of Indian maharajas and maharanis, making it a meal fit for royalty.


To recreate the regal flavors of Dal Maharani in your kitchen, gather these ingredients that blend tradition and taste brilliantly.

Main Ingredients

  • 1 cup whole black urad dal (black lentils), soaked overnight
  • 1/4 cup rajma (kidney beans), soaked overnight
  • 1 large onion, finely chopped
  • 2 medium tomatoes, pureed
  • 1/4 cup cream for garnishing
  • 4 cups water
  • 2 tablespoons ghee (clarified butter)
  • 1 tablespoon vegetable oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 green chili, slit
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro, chopped, for garnishing

Required Equipment

To prepare Dal Maharani with the authenticity and care it deserves, you will need some specific kitchen tools. These items will help ensure that the lentils are cooked to perfection and that the flavors blend well to create a dish fit for royalty. Here’s what you’ll need:

  • Large Heavy-Bottomed Pot: This is essential for slow-cooking the lentils and preventing them from sticking or burning. A heavy pot also ensures even heat distribution.
  • Pressure Cooker: If you’re short on time, a pressure cooker can speed up the cooking process of the lentils and kidney beans.
  • Skillet or Frying Pan: You’ll use this for sautéing the onions, tomatoes, and spices, which forms the flavorful base of the Dal.
  • Wooden Spoon: Ideal for stirring the ingredients without scratching the surface of your pots and pans.
  • Ladle: For serving the Dal Maharani efficiently and neatly.
  • Measuring Cups and Spoons: Accuracy is key in achieving the perfect balance of flavors, especially with the spices.
  • Blender or Food Processor: Needed for pureeing the tomatoes to the right consistency.
  • Strainer: Useful for rinsing the lentils and kidney beans before cooking.

Having these tools ready before you start cooking will streamline the process, making your cooking experience enjoyable and hassle-free.


Let’s dive into the art of preparing Dal Maharani, ensuring each step is executed with precision to recreate the regal taste of this traditional dish.

Rinsing and Soaking

Begin by thoroughly rinsing 1 cup of whole black urad dal and 1/4 cup of kidney beans under cold running water until the water runs clear. This step is crucial to remove any impurities and excess starch. After rinsing, soak the lentils and beans in a large bowl filled with 3 cups of water. Set aside and allow them to soak overnight, or for at least 8 hours. This softens the beans and dal, reducing the cooking time and making them easier to digest.

Pressure Cooking the Lentils

Once the dal and beans have soaked, drain the soaking water and transfer them to a pressure cooker. Add 4 cups of fresh water along with 1 teaspoon of salt. Secure the lid of the pressure cooker and place it over high heat. Allow the pressure to build up, and once it reaches a high point (indicated by the regulator’s vigorous wobble or a sustained whistle), reduce the heat to medium-low.

Cook under pressure for about 30 minutes. This high-pressure environment will cook the lentils and beans thoroughly, turning them wonderfully soft and mushy, which is ideal for Dal Maharani. Once done, remove the pressure cooker from the heat and allow the pressure to release naturally before opening the lid. This step ensures all the flavors are sealed in and the lentils are perfectly cooked.


Now that your lentils and beans are tender, let’s move on to the exciting parts of making Dal Maharani. Follow these steps to craft a dish fit for royalty.

Tempering the Spices

Start by heating two tablespoons of ghee in a large skillet over medium heat. Once the ghee is hot, add one teaspoon cumin seeds and a pinch of asafoetida. Let them sizzle for about 30 seconds or until the seeds start to pop. This is your cue to add two cloves, two crushed cardamom pods, and one small cinnamon stick. Stir them around for another 30 seconds to unleash their fragrances.

Cooking with Onions and Tomatoes

Next, add one finely chopped large onion to the skillet. Sauté the onion until it turns golden and translucent, which should take about 5-7 minutes. Make sure to stir occasionally to prevent any burning. Once the onions are ready, introduce two teaspoons of garlic paste and two teaspoons of ginger paste to the mix, cooking for another two minutes.

Following this, add two large tomatoes, diced, along with one teaspoon of turmeric powder, two teaspoons of coriander powder, and one teaspoon of garam masala. Cook this mixture until the tomatoes are completely broken down and the oil starts to separate from the masala, about 8-10 minutes.

Mixing Dal with Seasonings

Transfer the cooked and tender lentils and beans into the skillet with the tomato and onion masala. Pour in about two cups of water — adjust more or less depending on your preferred consistency. Add salt to taste and let the Dal simmer on low heat for 10-12 minutes. The dal should start to thicken slightly, absorbing all the flavors of the spices.

Finish by stirring in a quarter cup of cream and a handful of chopped cilantro. Allow everything to heat through for a couple of minutes, then taste to adjust the salt or cream according to your preference. Your Dal Maharani is now ready to be served hot, garnished with a swirl of cream or a sprinkle of dried fenugreek leaves for an extra touch of flavor and elegance.

Simmer and Finish

After integrating the richly seasoned tomato and onion mixture with the creamy lentils and beans, you’re now ready to enrich the flavors and bring your Dal Maharani to its regal finish.

Adding Cream and Butter

  1. Start by lowering the heat to a gentle simmer.
  2. Stir in 1/4 cup of heavy cream to add a luxurious texture and a slight sweetness that balances the robust spices.
  3. Add 2 tablespoons of unsalted butter, which will melt through the dal, giving it a rich, velvety finish.
  4. Mix everything thoroughly to ensure the cream and butter are well-incorporated into the dal.

Simmering and Seasoning the Dal Maharani

  1. Allow the dal to simmer uncovered for another 10-15 minutes. During this time, the dal will thicken slightly and flavors will meld together beautifully.
  2. Stir occasionally to prevent sticking at the bottom and to help the ingredients cook evenly.
  3. Taste and adjust seasoning if necessary. You might want to add a pinch of salt or a dash of cumin powder depending on your flavor preference.
  4. Once the dal reaches the desired consistency and richness, remove from heat.

Your Dal Maharani is now ready to be served, ideally with a side of basmati rice or warm naan. Enjoy the deep, complex flavors of this ancient royal dish.

Serving Suggestions

Once you’ve masterfully prepared the Dal Maharani, you’ll want to serve it in a way that complements its rich flavors and royal heritage. Here are some serving suggestions to help you transform an ordinary meal into a banquet fit for a maharaja!

  1. Basmati Rice: Serve your Dal Maharani over a bed of steaming basmati rice. The light, fluffy texture of basmati rice makes it the perfect companion for the thick, creamy dal.
  2. Naan Bread: Warm, freshly cooked naan bread is excellent for scooping up the dal. Choose garlic naan or butter naan for added flavor.
  3. Side Salad: A crisp side salad with a light lemon dressing can refresh the palate between bites of the rich dal.
  4. Pickles and Chutney: Offer a selection of spicy Indian pickles and sweet chutneys on the side. These condiments add a vibrant burst of flavor, enhancing the overall dining experience.
  5. Raita: A cool, yogurt-based raita with cucumber or mint can soothe the palate, especially if the dal is particularly spicy.


Ready to dazzle your dinner guests? Whip up this regal Dal Maharani and watch as every spoonful evokes the grandeur of Punjab’s royal heritage. It’s not just a meal; it’s an experience. So go ahead, set the table with your finest ware and enjoy the rich flavors and creamy texture of this exquisite dish. Let each bite transport you and your loved ones to a banquet fit for a king. Here’s to a majestic dining adventure right in your own home!

Related Posts:

2 thoughts on “Authentic Dal Maharani Recipe: A Royal Punjabi Lentil Feast”

Leave a Comment