DAAL MAHARANI

INGREDIENTS:

½ Cup Toor Daal/ Arhar Daal

½ Cup Yellow Moong Daal 

For Masala Potli:

2 Cloves

1 “ Cinnamon Stick

1 Star Flower

1 Black Cardamom

1/8 teaspoon Turmeric Powder

For Tadka / Tempering:

2 teaspoon Ghee / Butter

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds

2-3 Dry Kashmiri Red Chillies

¼ teaspoon Turmeric Powder

2 Pinch Asafoetida

1 Onion, finely chopped

1 Tomato, very finely chopped

1 teaspoon Green Garlic

1 teaspoon Grated Ginger

 1 teaspoon Kashmiri Red Chilli Powder

 1 teaspoon Cumin Seeds

Salt as needed

METHOD:

STEP 1 – Wash and soak the daal separately for 10-15 minutes.

STEP 2 – Then take a small piece of cloth and add all ingredients under title “ Masal Potli “ and tie the ends to make a small potli.

STEP 3 - Then Add it in a pressure cooker with the masala potli.

Add glassful of water in it and pressure cooker for 3-4 whistles.

Let it cool down.

STEP 4 – After the pressure released, remove the potli from it and mash the daal little with the back of the spoon  and keep this aside. 

STEP 5 – Now heat a pan with butter or ghee in it and add cumin seeds and let them crackle.

STEP 6 – Add dry red chillies, asafoetida and chopped onions in it and sauté well.

STEP 6 – Then add grated ginger and chopped green garlic, mix well and cook for few seconds.

STEP 7 – Add chopped tomatoes in it and cook well till the tomatoes becomes mushy and soft.

You can see the butter starts leaving from the sides.

STEP 8 – Now time to add the spice powders like red chilli powder, turmeric powder, salt, cumin powder, coriander powder

and mix well and cook for 1 minute.

STEP 9 – Then add daal mixture in it and give a nice mix so that the daal get incorporated with the masala.

STEP 10 – Adjust the consistency and spices and add if needed. Simmer the daal and bring it to boil.

STEP 11 – When the daal get thicken and cooked well, switch off the flame.

Garnish with some chopped green garlic, chopped coriander and serve hot.

Serve hot Daal Maharani with chapatti, phulka, parantha or simply with steam rice and enjoy. 

Recipe Credit goes to my dear FB friend Neelam Barot from Anand, who is not only a good cook but also very creative and innovative.