Dal Maharani The Queen Of Indian Lentils Recipes

DAL MAKHANI (INDIAN LENTILS)

Steps:

• Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
• Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
• Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
• Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
• Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

DAL MAHARANI (THE QUEEN OF INDIAN LENTILS!)

Steps:

• Soak red kidney beans, black gram and chana dal in water for 4-5 hours.
• Pressure cook the above dals (lentils) once the time for soaking is over.
• Transfer the dals to a skillet.
• Simmer, on low flame, for 30 minutes, until the lentils (dals) become extremely soft.
• Heat oil in a skillet.
• Sauté the onions and ginger in it till the raw smell of ginger is gone and onions turn golden brown.
• Add tomatoes and green chillies and continue to sauté.
• Add turmeric powder and red chili powder once the onion-tomato mixture becomes soft.
• Continue to sauté.
• Pour the cooked dal over this mixture and bring to a boil.
• Add salt to taste.
• Stir well.
• Just before removing from flame, add butter and fresh cream.
• Garnish with cilantro and serve hot with white Basmati rice!

DAL MAKHANI (BUTTER LENTILS)

Steps:

• Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.
• Heat cinnamon, chile powder, coriander, cumin, turmeric, nutmeg, paprika, black pepper, cayenne, cloves, allspice, and bay leaves in a large skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.
• Stir olive oil into the skillet. Add tomatoes, ginger paste, and garlic; simmer until flavors combine, about 10 minutes. Stir in sugar and salt. Cook until mixture thickens into a pulpy sauce, about 5 minutes. Add lentils and simmer until tender, about 5 minutes.
• Stir cream and butter into sauce. Cook until sauce thickens and lentils are very soft, about 30 minutes. Squeeze some lime juice over each serving.