Dal Maharani – No Onion-Garlic Recipe
Dal Maharani – No Onion-Garlic Recipe is an amazingly light and still finger licking delicious recipe. This recipe is not only garlic and onion free, but it has no cream or ghee either. So it is purely heart healthy too, with the use of olive oil. You may use vegetable oil or ghee in case you want to.
Dal Maharani = Queen of the Dals. I bet picture speaks thousand words to prove that. Doesn’t it? 😀
Tell me first – are you drooling yet? No? 😱… Okay scroll down and more down and check out the yumminess dripping from the pictures. Did you see that picture yet, the last one…where I am ready to feed a bite loaded with rice and Dal Maharani to you, scooped in a spoon..?
I am in love with these tiny cilantro/coriander leaves. These babies are home grown and soooo fragrant that only few of these add to the aroma and taste of the dal. I didn’t go traditional with this dal and cooked it in olive oil instead of ghee. Also, instead of the signature tadka or tempering, I poured some olive oil on the top and oh man…was it good…it enhanced the taste really well. The use of Red lentils in this recipe (instead of Chana dal) is to lighten it up further and easy on your stomach. It adds good thick (lehs) texture to the dal creating a layer of depth in the flavors.
It is a pressure cooker recipe, which can be made in slow cooker or crock pot too. Will be working on crockpot or slow cooker version and add in the notes later.
This is how I made it! Hey, bookmark this recipe since I know that you will be making it again and again. No kidding!
- Urad Whole - 1&1/2 cups
- Rajma / Red Kidney Beans - ¼ cup
- Red Lentils / Lal Masoor - 2 tbsp
- Water : 5 cups + 2 cups
- Tomatoes : 3 medium, chopped fine
- Green chili : 1, minced
- Ginger : 1 tsp minced
- Yogurt - ½ cup
- Olive Oil : ½ tbsp. You may use any oil or ghee in hand.
- Asafetida/hing : a pinch, optional
- Bay leaf : 1
- Black cardamom : 1
- Cinnamon stick : 1 small piece
- Cumin seeds : 1 tsp
- Red dry chilies : 1
- Coriander powder - 1 tbsp
- Turmeric powder - ¼ tsp
- Red chili powder - ½ tsp
- Garam Masala - 1&1/2 tsp
- Salt to taste
- Wash the urad, rajma / red kidney beans and lal masoor / red lentils thoroughly. Soak them in 4 cups clean water for 4-6 hrs.
- Pour the soaked beans in a pressure cooker with the soaking water and additional 1-2 cups of water. Add bay leaf, black cardamom and cinnamon stick to the beans and pressure cook. This adds more flavor to the lentils.
- After the first whistle or Pressure sound, lower the flame and cook on simmer for 20-25 minutes. In case you are boiling in an open pan, then add 2 more cups of water to the soaked beans and bring it to a boil. Simmer and boil till they are super soft. Add more water if desired. You may cook these overnight in slow cooker too without soaking.
- Meanwhile heat the olive oil in a heavy bottom pan. Add asafetida/hing and cumin seeds to it.
- Once the cumin seeds crackle, lower the flame and add tomatoes, green chillies and ginger. Cook for 2 odd minutes on medium flame and then add all the spices as mentioned above and cook (covered with lid) further for 5 more minutes, till the tomatoes are soft and mushy.
- Now take the yogurt and whip it well. Add it to the tomatoes and cook further for 2 minutes. It might curdle or separate but that is okay. No need to worry. Your Dal Maharani Base is ready.
- Open the pressure cooker once the pressure escapes on its own. Take a potato masher and mash the beans couple of times. This leads to formation of more dense flavors and makes the Dal more thick. In Hindi we call it "lehs", a desired creamy texture. You may also take a ¼ cup of boiled dal and process in food processor and add it back to the beans for the same creamy texture.
- Add the tomato yogurt base to the boiled beans. Add 1 to 2 cups of water to reach the desired consistency. Adjust salt and garam masala. Stir well! Bring it back to boil and cover & simmer for another ½ an hour while stirring occasionally. Here is the tip : The more you simmer this dal, the more flavor it picks .
- When ready to serve, pour in your a favorite serving bowl. Garnish with some cilantro leaves and drizzle some olive oil. Your lighter and healthier version of Dal Maharani is ready. Though lighter, it was every bite delicious.
Now correct me if I am wrong that you have opened your mouth wide open to grab that bite off the spoon. Dal Maharani – No Onion-Garlic Recipe, has that effect on you, I promise. I had a fabulous time cooking the lighter and equally tasty version of Dal Maharani in my Indian American KItchen. The use of Olive Oil actually elevated the flavors of this dish and made it more global, not to forget the health benefits that it imparts.
Try this Dal Maharani – No onion garlic recipe in your kitchen this week and enjoy a great family meal together.
Eat Happy! Stay Happy!