When I think of dal, I think of comfort – simple and homely. Dal Maharani, though, is something else! Rich, elegant, and made to impress. It’s royally prepared with a mix of three different lentils and rich spices and finished with ghee and cream.
When I want to prepare a meal for a celebration, I make Dal Maharani. It feels like such a statement dish. Rich, bold, queenly (as the name suggests), and deserving of a good peshwari naan or tandoori roti!
It’s made with a base of urad dal, red kidney beans and chana dal that are first cooked until buttery with robust whole spices. I then complete the dal with two temperings – firstly with onions, tomatoes and spices and the second with ghee and garlic.
This layer of cooking technique gives the dal its unique texture and flavour. I’ve also noticed that giving this dal plenty of love by cooking it low & slow helps develop richness and flavour.
It’s not to be mistaken with dal makhani which is silky, buttery, and cooked with just urad dal and rajma. Dal maharani is bolder , intensely spiced , and includes chana dal for added texture and depth.
For a milder spiced dal that still has that creamy richness, my sultani dal is a great alternative that’s laced with saffron.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The lentils:
Whole urad dal becomes so creamy when slow-cooked, almost buttery. Chana dal for a bit of texture and nuttiness, and red kidney beans for melt-in-your-mouth richness. This is the signature combination for this recipe making it thicker than a typical dal.
Aromatics:
To build on the flavours, the aromatics and spices are key. I start with a base of finely chopped onions , along with garlic ginger paste, and green chillies . The chillies I usually cut into thin rounds, though slitting them works just as well.
For ease and a smoothness, I use tomato passata instead of fresh tomatoes. For the second tempering in ghee, I love adding sliced garlic to infuse it with that rich, nutty aroma.
Whole spices:
Whole spices create the foundation of warmth and depth. I use bay leaves, cinnamon, cloves, cumin seeds , and both green and black cardamom .
Spice powders:
To layer the flavour further, I add ground Kashmiri red chilli powder for its vibrant colour and gentle heat, along with turmeric , and ground cumin and coriander .
My secret touch? A pinch of mace powder — it adds an almost floral warmth that takes the dal to another level. You won’t find this is other recipes! If you can’t find it, use garam masala or skip totally.
No Dal Maharani is complete without kasoori methi (dried fenugreek), crushed and stirred in toward the end.
Fats:
To bring it all together, I finish with a generous tadka in ghee and a swirl of fresh cream because richness is the whole point.
How I Serve It
Dal maharani has such a rich, assertive flavour, I like to let it shine as the hero of the meal.
I usually pair it with milder sides that balance the depth of the dal. A simple bowl of jeera rice , Indian vegetable curry , a crisp Indian kachumber salad with onion and tomato , or even just plain parathas are perfect.
It’s elegant enough to be part of a Diwali dinner party menu too — especially when you want something that feels festive and royal.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dal Maharani
Equipment
- Pressure cooker or Instant Pot
- pan
Ingredients
Dal
- ⅔ cup whole urad dal
- ⅓ cup chana dal
- ⅓ cup red kidney beans
- 1 tablespoon whole spices bay leaf, cloves, cinnamon, green cardamom and black cardamom
- 2 tablespoon oil
First Tempering (Tadka)
- 3 tablespoon oil
- 1 tablespoon cumin seeds
- ½ teaspoon hing asafoetida
- 1 large onion finely chopped
- 2 tablespoon ginger-garlic paste combined
- 1 lerge green chilli chopped
- ¾ cup tomatoes chopped or pureed
- 1 tablespoon chilli powder kashmiri
- 1 teaspoon turmeric powder
- 2 tablespoon ground cumin and coriander
- 1 tablespoon kasoori methi dried fenugreek leaves
- 3 tablespoon butter salted or unsalted
- ½ teaspoon mace powder
- 4 tablespoon fresh cream
- 2 tablespoon salt
Second tempering (Tadka)
- 2 tablespoon ghee
- 2 tablespoon garlic sliced
- 1 tablespoon red chilli powder
Instructions
Dal
- Mix all the lentils and beans under clean running water then soak in warm water in a bowl for at least 8 hours or over night.
- Discard the water and rinse the soaked lentils in clean water again
- Add lentils in the pressure cooker or instant pot along with the whole spices and oil. Pour 3 cups clean water and cook. In the pressure cooker cook for 5-6 whistles. In the instant pot, cook on HIGH pressure for 25 minutes.
First Tempering
- Heat oil in a pan and add cumin seeds. Once they crackle, tip in the chopped onion. Sauté until translucent and add the ginger-garlic paste and green chillies.
- Cook for a further minute or until oil separates and add the tomatoes.
- Add the spice powders and salt and mix well.
- Tip in the cooked dal and add some water. Bring the dal to a boil then reduce to a simmer to cook.
- Sprinkle over kasoori methi, add butter and mace powder. Pour over the cream. Continue to simmer until thick and creamy.
Second Tempering
- In a small pan, heat ghee and add the sliced garlic.
- Once the garlic has slightly brown, remove from the heat and tip in the kashmiri chilli powder.
- Pour this over the cooked dal and swirl through. The dal is now ready to serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dal Maharani
Equipment
- Pressure cooker or Instant Pot
- pan
Ingredients
Dal
- ⅔ cup whole urad dal
- ⅓ cup chana dal
- ⅓ cup red kidney beans
- 1 tablespoon whole spices bay leaf, cloves, cinnamon, green cardamom and black cardamom
- 2 tablespoon oil
First Tempering (Tadka)
- 3 tablespoon oil
- 1 tablespoon cumin seeds
- ½ teaspoon hing asafoetida
- 1 large onion finely chopped
- 2 tablespoon ginger-garlic paste combined
- 1 lerge green chilli chopped
- ¾ cup tomatoes chopped or pureed
- 1 tablespoon chilli powder kashmiri
- 1 teaspoon turmeric powder
- 2 tablespoon ground cumin and coriander
- 1 tablespoon kasoori methi dried fenugreek leaves
- 3 tablespoon butter salted or unsalted
- ½ teaspoon mace powder
- 4 tablespoon fresh cream
- 2 tablespoon salt
Second tempering (Tadka)
- 2 tablespoon ghee
- 2 tablespoon garlic sliced
- 1 tablespoon red chilli powder
Instructions
Dal
- Mix all the lentils and beans under clean running water then soak in warm water in a bowl for at least 8 hours or over night.
- Discard the water and rinse the soaked lentils in clean water again
- Add lentils in the pressure cooker or instant pot along with the whole spices and oil. Pour 3 cups clean water and cook. In the pressure cooker cook for 5-6 whistles. In the instant pot, cook on HIGH pressure for 25 minutes.
First Tempering
- Heat oil in a pan and add cumin seeds. Once they crackle, tip in the chopped onion. Sauté until translucent and add the ginger-garlic paste and green chillies.
- Cook for a further minute or until oil separates and add the tomatoes.
- Add the spice powders and salt and mix well.
- Tip in the cooked dal and add some water. Bring the dal to a boil then reduce to a simmer to cook.
- Sprinkle over kasoori methi, add butter and mace powder. Pour over the cream. Continue to simmer until thick and creamy.
Second Tempering
- In a small pan, heat ghee and add the sliced garlic.
- Once the garlic has slightly brown, remove from the heat and tip in the kashmiri chilli powder.
- Pour this over the cooked dal and swirl through. The dal is now ready to serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Fansi nu Shaak is an easy Gujarati stir-fry made with green beans. I keep the recipe quick ‘n’ easy by using basic spice powders only. Serve as part of an everyday Gujarati thali .
When green beans are fresh and crisp, they don’t need much fuss. I go with just a few spices to let their true flavour shine.
My shaak is light on the spices, using only the 4 basic spice powders that we all have in our kitchen. In typical Gujarati fashion, I finish it with a squeeze of lemon or lime and a sprinkle of sugar.
The delicate but delicious taste allows me to layer more flavours in the thali with a pickle like gajar marcha nu athanu and a sweet Gujarati dal .
I cook the fansi until just tender and not mushy so they hold their natural crunch and shape. I keep the shaak dry, and only add drops of water to help the fansi to cook.
Sometimes I add potatoes to this recipe – especially when there’s only one lonely packet of green beans in the fridge wondering how it’ll feed everyone! If you do the same, simply peel and cut a potato into cubes. Add it to the shaak the same time the green beans are added and they’ll cook perfectly.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Green beans – in the UK, these are sold in supermarkets as green beans. You may find them as French beans (slightly thinner and tender) or string beans. Check that the variety of string beans you use are “stringless” or you may need to manually remove the strings.
Oil – I like to use a neutral flavoured oil for day to day cooking to prevent strong flavours entering the food.
Mustard seeds & cumin seeds – I use a combination of both because I prefer the flavours. If you only use one, I recommend using mustard seeds as they have a stronger flavour that carries through the shaak.
Hing – I always add hing (asafoetida) when I cook no onion or garlic curries . If you don’t have it to hand, you can skip it.
Spice powders – I use red chilli powder, turmeric powder, ground cumin coriander and garam masala. I like to go easy on the spices, so not to overpower, as the green beans are mild.
Sugar & lemon juice – A touch of sugar and lemon juice (very typical in Gujarati cooking) balances the spices and brings out the natural sweetness of green beans.
Salt – green beans shrink slightly once cooked, so salt accordingly!
How to make fansi nu shaak
- I’m starting with a classic Gujarati vaghar of mustard seeds, cumin, and a pinch of hing sizzling in hot oil.
- Fresh green beans go in —cut evenly so they cook at the same pace and soak up all the masala. I like to allow the green beans to cook first without any masala so that the masala do not burn. Add the potatoes at this point if using.
- Halfway there! The beans are softening but still bright. Add the spice powders at this point and the salt . I find it easier to add the salt here, once the beans have shrunk a little, as I can better judge how much to add. My mantra – you can always add more salt, but you can’t take it out! I also add a spoon of water if I feel the shaak is drying up too fast.
- Finished with some lemon juice and sugar ! The fansi are just tender, lightly spiced, and still holding their shape. This is the texture you’re aiming for.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Fansi Nu Shaak
Equipment
- pan or Kadai
Ingredients
- 500 grams green beans fansi
- 5 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon hing
- 1 tablespoon red chilli powder
- 1 teaspoon tumeric powder
- 1 tablespoon ground cumin and coriander dhana jeeru
- ½ teaspoon garam masala
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1 tablespoon salt
- 2 tablespoon coriander leaves for garnishing
Instructions
- Wash and remove both ends of fansi, then cut into small pieces.
- Heat oil in a pan on medium heat.
- Add mustard seeds first and then tip in the cumin seeds a few seconds later. Once they splutter, add hing.
- Tip in chopped fansi and stir well and cover with a lid.
- Allow to cook on low heat in it’s own steam for 5-7 minutes. Stir a couple of times in between to prevent sticking.
- Now add all the spices masalas and salt and mix well. If needed, sprinkle a couple of tablespoons of water and cook on low heat without the lid.
- It will take another 5-7 minutes. Check by pressing one piece of fansi with your fingers, then add the sugar and lemon. Mix well.
- Turn off the heat, sprinkle fresh chopped coriander before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
