Rajasthani Dal Recipe
Moong dal and chana dal cooked with spices and served with phulka or rice
The Rajasthani Dal recipe is a dal that is packed with flavor and proteins. The addition of green moong dal , channa dal and mildly spiced with some garlic makes this dal delectable. And finally not to miss the addition of ghee, green chillies and lemon juice that gives the perfect spice and tanginess needed to digest this dal.
Serve Rajasthani Dal along with Phulkas and Bhindi Raita for a weekday meal.
If you like this recipe, you can also try other Dal recipes such as
10 M
20 M
30 M
3 Servings
Ingredients
- 1/2 cup Green Moong Dal (Whole)
- 1/4 cup Chana dal (Bengal Gram Dal)
- 2 cloves Garlic , grated
- 1 inch Ginger , grated
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- Salt , to taste
- 1 teaspoon Cumin seeds (Jeera)
- 2 Green Chillies , slit
- Ghee , for seasoning and serving
- Coriander (Dhania) Leaves , for garnish
How to make Rajasthani Dal Recipe
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, you 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. Instructions are given at appropriate places of how to cook.
Heat a tablespoon of oil into the pressure cooker (sauce pan); Add in the ginger and garlic and sauté 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 you are ready to open the pressure cooker, the whishing sound should have gone away.
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 slightly mushy.
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
Serve Rajasthani Dal along with Phulkas and Bhindi Raita for a weekday meal.
