Best Easy Dal Maharani Recipe

Soak the urad dal and kidney beans in water overnight (at least 8 hours) for best texture and quick cooking.

Drain and rinse legumes, then add to a large pot with 6 cups fresh water. Bring to a boil, skimming off any foam, then reduce to a gentle simmer. Cover and cook for about 60 minutes until beans are very tender.

While the dal simmers, finely chop the onion, tomatoes, garlic, and ginger. Set aside for even sautéing.

In a large skillet, melt butter over medium heat. Add cumin seeds and let them sizzle for 30 seconds to release flavor, then add onions and sauté until golden brown. Add garlic, ginger, turmeric, and red chili powder, cooking until fragrant.

Stir in chopped tomatoes and cook down until soft and oil begins to separate, about 7 minutes. Add garam masala and salt, stirring well.

Combine the sautéed masala mixture with the cooked dal and kidney beans. Simmer gently over low heat, stirring occasionally, so flavors meld and the dal thickens, about 20 minutes.

Adjust seasoning to taste. Garnish with fresh cilantro before serving while hot.