Rajasthani Dal

Everyday toor or mixed dal tempered in ghee with cumin, mustard seeds, dried red chilli, asafoetida, and a finishing of dried mango powder (amchur) for tartness — the daily dal of the Rajasthani thali, simpler and more acidic than the panchmel dal. The amchur gives the dal a distinctive dryness and tang suited to the desert climate; cooked thin enough to pour over both rice and bati. Every Rajasthani household makes this dal at least once a day; at langar events and community meals it is served in large quantities with bati.