Dal Maharani is a variation of Dal Makhani. It uses Whole Urad Dal and has a very creamy texture to it though it does not use much fat in it.
1 small onion, chopped
2 green chilies, chopped
1 tomato, chopped
3/4 inch ginger, crushed
1/4 cup red kidney beans (rajma)
1/4 cup black gram dal (whole urad)
1/4 cup channa dal
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1 tablespoon fresh cream
1 tablespoon butter
1 1/2 tablespoons oil
cilantro/dhaniya, chopped (for garnishing)
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.
Just before removing from flame, add butter and fresh cream.
Garnish with cilantro and serve hot with white Basmati rice!