The Rajasthani Dal recipe is a dal that is packed with flavor and protiens. The addition of green moong dal , channa dal and mildly spiced with some garlic makes this dal delectable. And finally not to miss the adititon of ghee, green chillies and lemon juice that gives the perfect spice and tanginess needed to digest this dal………
Yield / Serves
1/2 cup whole green moong dal
1/4 cup channa dal
2 cloves of garlic, grated
an inch piece of ginger, grated
1 teaspoon turmeric powder
1 teaspoon of coriander powder
1 teaspoon garam masala powder
salt to taste
1 teaspoon cumin seeds
2 green chillies, slit
ghee for seasoning and serving
coriander leaves and more green chillies for garnish
To begin making the Rajasthani Dal, we will first soak the moong dal and channa dal in 3 cups of water for about 3 hours.
Once the dal is soaked, we can cook the dal in a pressure cooker or a sauce pan.
The below mentioned method uses a pressure cooker, but if you are using a sauce pan, continue to use the same method.
Heat a tablespoon of oil into the pressure cooker (sauce pan); Add in the ginger and garlic and saut for a few seconds until the raw smell goes away.
Add in the soaked dals, along with the water. Stir in the turmeric powder, coriander powder, garam masala powder and salt to taste.
Cover the pressure cooker and cook the dal for a couple of whistles.
After the couple of whistles, turn the heat to low and simmer for 5 minutes.
Once 5 minutes have passed, turn off the heat and allow the cooker to release its pressure naturally. When we are ready to open the pressure cooker, the whishing sound should have gone away.
Once the dal is cooked, we will proceed to make the seasoning for the dal.
In a small pan; heat a tablespoon of ghee, add in the cumin seeds and green chillies. Saute for a few seconds until the green chilli has turned pale in colour. Add this seasoning to the Rajasthani dal.
And finally check the salt and spice levels and adjust to suit your taste
Transfer the dal to a serving dish and stir in the chopped coriander leaves
Note:- If you are cooking by saucepan method, then make sure to cook on low heat with the pan covered, adding any additional water if required until the dal is very soft and lightly mushy.
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