Ingredients

• 1 cup - tur dal
• 1 cup - black urad dal with skin
• 1 cup - fresh cream or milk
• 2 tsp - lemon juice
• 1/2 tsp - chilli powder
• 1/4 tsp - turmeric powder
• 1.5 tsp - grated ginger
• 1/2 tsp - garam masala
• 1/2 tsp - cumin seeds
• Asafetida, a pinch
• 1 tsp - salt
• 2 tsp - ghee

How to Make Dal Maharani

• Mix and soak both the dals for 20 minutes.
• Pressure cook with salt, turmeric, chilli powder, garam masala, lemon juice and 1 glass of water up to 3 whistles (or till cooked well) on medium heat.
• Dal should become soft but not mushy.
• Open the cooker and slightly mash the dal (if not cooked properly in the pressure cooker) now add fresh cream (or fresh milk) and 1 cup water and cook for 5 minutes on low flame.
• Heat ghee in a small pan add ginger, cumin and asafoetida.
• When cumin become golden, add the tempering to the boiling dal.
• Garnish with fresh coriander.
• Serving suggestions: Best with roti, naan or boiled rice.
• Recipe courtesy: Maayeka