Mahaaraani Daal

Name: Mahaaraani Daal
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 1 teaspoon cumin seeds; 2 dried red chilies, halved and seeded; ⅛ teaspoon jimbu (Nepal aromatic herb); ⅛ teaspoon jimbu (Nepal aromatic herb); 1 tablespoon clarified butter (gheu;); 2 cassia leaves; 4 tablespoons clarified butter (gheu); 4 tablespoons clarified butter (gheu); ½ cup finely chopped cilantro; 2 medium tomatoes, finely chopped (about 2 cups); 3 to 4 green onions (white and green parts), finely chopped; 1 medium onion, finely chopped (about 1 cup); Small pinch ground asafetida; 2 medium cloves garlic, thinly sliced; 1 tablespoon finely julienned fresh ginger; ½ cup split yellow pigeon peas, without skins (rahar ko daal); ½ cup split pink or red lentils, without skins (musuro ko daal); ½ cup split pink or red lentils, without skins (musuro ko daal); ½ cup split yellow mung beans, without skins (pahelo moong ko daal); ½ teaspoon ground turmeric; 1 teaspoon salt, adjust to taste; 2 medium cloves garlic, finely chopped; 1 tablespoon minced fresh ginger

Daal Mahaaraani

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

“Mahaaraani” means “fit to serve a queen” and indeed this dish is. This is my family’s favorite daal. A succulent and delicious slow-cooked dish, it is easy to prepare and extremely nutritious. This recipe combines three varieties of daals, each with a distinct flavor and texture. It is the traditional combination of daals, but any varieties can be used.

Ingredients

Asia
Nepal
Side dish
Gluten-free
Vegetarian

Ingredients

Method