Dal, the humble lentil stew, has been a part of Indian cuisine since times unknown. Though more or less a staple of comfort food in daily meals, it has graced royal feasts several times over in history.
In this blog, we explore some royal dal recipes that have stood the test of time and continue to delight our taste buds. Rich in flavour, warmth, and history, they fit for nothing less than royalty.
Of all famous royal dal recipes, Dal Bukhara is one of the dishes which comes from the kitchens of Delhi. Rich and creamy, dal was conventionally prepared with whole black gram-urad dal-and cooked for hours to achieve this velvety texture. This innovation had come through traditional cooking patterns in demand within the royal courts of the Mughal Empire. The secret behind the perfect Dal Bukhara is in slow cooking, wherein the lentils absorb all the flavours of spices, butter, and cream. Normally cooked overnight in a clay oven, this dal celebrates richness and indulgence. This is best relished with naan or buttered kulchas.
Another royal dal is the Dal Makhani, which was born in the kitchens of the Mughal emperors. Like Dal Bukhara, Dal Makhani too includes black lentils and kidney beans rajma, cooked to perfection at slow rates. What gives Dal Makhani its uniqueness is the addition of tomato puree and an assortment of spices like garam masala, cumin, and coriander.
Dal Panchmel or Panchratna Dal is a traditional Rajasthani recipe made with the mixture of five varieties of lentils. The name is derived from the Sanskrit word panch, meaning five, and mel, meaning mix. No royal kitchen in Rajasthan ever missed out on this dal during special occasions since it's unique in flavours and textures. The five types of lentils generally used are toor dal-split pigeon peas, moong dal-split yellow lentils, chana dal-split chickpeas, masoor dal-split red lentils, and urad dal-black lentils. This mix of lentils yields a very flavourful, full-of-substance preparation and hence apt for any royal feast.
Dal Shahi, the very name, spells royalty. Truly fit for kings, it originates from the royal kitchens of Awadh-known for its opulent feasts and complicated cooking techniques. This is a rich, creamy, and smooth dal made with chana dal or split chickpeas, yogurt, and a lot of aromatic spices.
What sets this dal apart, however, is the inclusion of saffron and rose water in it that render it so fragrant and as subtle as royal feasts. Some versions of Dal Shahi go the whole hog and add khoya or nuts like badam and kaju to give it even more opulence.
Maharaja Dal is the name and indeed it lives up to its meaning-wholesome concoction of different lentils and spices of kings in one single dish. It is widely eaten all over northern India, especially in the royal kitchens of Rajasthan and Punjab. It is made with black urad dal and toor dal, including a mix, slow-cooked with ghee, onions, and tomatoes.
Each of these recipes offers a different combination of spices, textures, and flavours, making them truly fit for any feast. Try one of these dal recipes. They'll add a touch of luxury to your dining table!
