Shahi Dal Maharani | शाही दाल महारानी | Mixed दाल तड़का | शादी वाली दाल | Chef Ranveer Brar

DAL MAHARANI - Dal ek, par Dal anek!! Ge tit? :) Find out what's different and special about this Shahi Dal Maharani.

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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Dal Tadka & Jeera rice -    • Видео  
Dal Meat -    • दाल मीट बनाने का तरीका | Spicy Dal Go...  
Dhaba Dal Makhani -    • Dal Makhani Dhaba Style | ढाबे जैसे द...  
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DAL MAHARANI
Preparation time : 15 minutes
Cooking time : 30-35 minutes
Servings : 2

Ingredients
For Crushed Paste
1 inch Ginger (अदरक)
3-4 cloves Garlic (लहसुन)
2 fresh Green Chillies (हरी मिर्च)
½ tsp Salt (नमक)

For Cooking Dals
1 cup Whole Black Gram - soaked (साबुत उड़द)
1 cup Whole Green Moong - soaked (साबुत मूंग)
1 cup Chana Dal (चना दाल)
Crushed Paste (कुटा हुआ पेस्ट)
Salt to taste (नमक स्वादानुसार)
Water (पानी)
½ tsp Turmeric Powder (हल्दी पाउडर)
1 tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
¼ tsp Coriander Powder (धनिया पाउडर)
2 heaped tbsp Butter (मक्खन)

For Tempering
3 tbsp Ghee (घी)
2 Cloves (लॉन्ग)
1 tsp Cumin Seeds (जीरा)
2 medium Onion - chopped (प्याज़)
2 tsp Ginger-Garlic Paste (अदरक लहसुन का पेस्ट)
½ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
¼ tsp Asafoetida (हींग)
½ tsp Coriander Powder (धनिया पाउडर)
2 medium fresh Tomatoes puree (टमाटर प्यूरी)
Salt to taste (नमक स्वादानुसार)
1 heaped tbsp Butter (मक्खन)
2 tbsp fresh Cream (मलाई)

For Garnish
fresh Cream (मलाई)
fresh Coriander Leaves (धनिया पत्ता)

Process
For Crushed Paste
In a mortal pastel add ginger, garlic, green chillies, salt and crush them coarsely.
Keep aside for further use.

For Cooking Dals
In a press cooker add whole black gram, whole green moong, chana dal, crushed paste, salt, water, turmeric powder, degi red chilli powder, coriander powder, butter and cover the lid and give 3-4 whistles on medium high heat.

For Tempering
In a heavy bottom pot heat ghee and add cloves, cumin seeds let them crackle and add onion saute until translucent.
Now add garlic-ginger paste saute it along with onion until light brown.
Then add turmeric powder, degi red chilli powder, asafoetida, coriander powder and saute until fragrant.
Add the fresh tomato puree, salt and continue cooking until the ghee starts coming from sides.
Pour the cooked dal from the cooker and mix everything properly by mashing the dal.
Now add a lid, turn the heat to low and let it cook for 5-10 minutes, stir in between.
Remove the lid and add butter, fresh cream and give it a last boil and switch off the flames.
Serve hot in a serving bowl and garnish with fresh cream and coriander leaves.

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