Rajasthani Dal

Rajasthani Dal

Rajasthani Dal

Veg Vegan

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.

Cuisines

Rajasthani Malwi Marwari

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

Moong Dal 1/2 cup Moong Dal , yellow
chana dal 1/4 cup Chana dal
Toor Dal 1/4 cup Toor Dal
water 4 cups Water
ghee 1 tablespoon Ghee
Cumin 1 teaspoon Cumin , seeds
Mustard Seed 1 teaspoon Mustard Seed
asafoetida 1 pinch Asafoetida
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
garam masala 1 teaspoon Garam masala
Amchur 1 teaspoon Amchur , dried mango powder
salt 1 teaspoon Salt
Cilantro 2 tablespoons Cilantro , chopped
lemon juice 1 tablespoon Lemon juice
Chili 1 Chili , green, chopped
Onion 1 Onion , finely chopped
Tomato 1 Tomato , finely chopped
Ginger 1 inch Ginger , grated

Instructions

  1. 1 Wash and soak the yellow moong dal, chana dal, and toor dal in water for 30 minutes.
  2. 2 Drain the soaked dals and transfer them to a pressure cooker with 4 cups of water.
  3. 3 Add turmeric powder and salt to the dals in the pressure cooker.
  4. 4 Pressure cook the dals for 3-4 whistles or until they are soft and cooked through.
  5. 5 In a pan, heat ghee over medium heat.
  6. 6 Add cumin seeds and mustard seeds to the hot ghee and let them splutter.
  7. 7 Add a pinch of asafoetida, chopped onion, and green chili to the pan and sauté until the onion turns golden brown.
  8. 8 Add grated ginger and chopped tomato to the pan and cook until the tomato turns soft.
  9. 9 Add red chili powder, coriander powder, garam masala, and amchur to the pan and mix well.
  10. 10 Pour the cooked dal into the pan and stir to combine with the spices.
  11. 11 Simmer the dal for 5-10 minutes, adjusting the consistency with water if needed.
  12. 12 Stir in lemon juice and garnish with chopped coriander leaves before serving.

Tips

For a smoky flavor, add a piece of charcoal to the dal and cover it for a few minutes before serving.