Rajasthani Dal Recipe
A high protein Rajasthani recipe with green moong dal (whole), chana dal (bengal gram dal), cumin (jeera) seeds. Ready in 4h 30m, serves 6.
Curated byPriyanka Rathore🇮🇳
Instructions
15 steps- 1
To begin making the Rajasthani Dal, we will first soak the moong dal and chana dal in 3 cups of water for about 3 hours
green moong dal (whole)(1/2 cup)chana dal (bengal gram dal)(1/4 cup) - 2
Heat ghee in a pressure cooker over medium heat; add the cumin seeds and allow it to crackle
cumin (jeera) seeds(1 teaspoon)ghee(1 tablespoon)cumin (jeera) seeds(1 teaspoon) - 3
Add the onion, green chillies, ginger and garlic and saute until the onion softends
green moong dal (whole)(1/2 cup)onion - roughly chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chilli(2)red chilli powder(1/2 teaspoon)dry red chillies - broken(2) - 4
Add the bay leaf and cinnamon stick and saute for a few seconds until you can smell the aromas coming through
inch cinnamon stick (dalchini)(1)bay leaf (tej patta) - torn(1) - 5
Next add the tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes have slightly softened
green chilli(2)tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 6
Once the tomatoes have softened, add the soaked dals, salt to taste and add water if required such that the water is at least 2 inches above the level of dal
inch ginger - finely chopped(1)inch cinnamon stick (dalchini)(1)tomato - finely chopped(1)salt - to taste - 7
Cover the pressure cooker, and pressure cook the Rajasthani Dal for about 5 to 6 whistles - about 20 minutes until it is completely cooked through
- 8
Turn off the heat and allow the pressure to release naturally
- 9
Once the pressure has released, check if the dals are cooked well to perfection
- 10
Once pressed between fingers it should mash easily
- 11
Stir in the juice from the lemon and the coriander leaves and transfer the Rajasthani Dal to a serving bowl
sprig coriander (dhania) leaves - for garnish(6)lemon - juice extraced(1) - 12
The next is the tadka, heat ghee in a pan over medium heat
ghee(1 tablespoon) - 13
Add the cumin seeds and red chillies and allow it to roast for a few seconds
cumin (jeera) seeds(1 teaspoon)green chilli(2)red chilli powder(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)dry red chillies - broken(2) - 14
Turn off the heat and add this tadka to the Rajasthani Dal
- 15
Serve the Rajasthani Panchmel Dal along with Bati or eat it along Spicy Paneer Pulao With Vegetables followed by the mouth-watering Traditional Rasmalai Recipe
Rate this recipe
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Rajasthani Dal Recipe
A high protein Rajasthani recipe with green moong dal (whole), chana dal (bengal gram dal), cumin (jeera) seeds. Ready in 4h 30m, serves 6.
Curated byPriyanka Rathore🇮🇳
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Directions
15 steps- 1
To begin making the Rajasthani Dal, we will first soak the moong dal and chana dal in 3 cups of water for about 3 hours
green moong dal (whole)(1/2 cup)chana dal (bengal gram dal)(1/4 cup) - 2
Heat ghee in a pressure cooker over medium heat; add the cumin seeds and allow it to crackle
cumin (jeera) seeds(1 teaspoon)ghee(1 tablespoon)cumin (jeera) seeds(1 teaspoon) - 3
Add the onion, green chillies, ginger and garlic and saute until the onion softends
green moong dal (whole)(1/2 cup)onion - roughly chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chilli(2)red chilli powder(1/2 teaspoon)dry red chillies - broken(2) - 4
Add the bay leaf and cinnamon stick and saute for a few seconds until you can smell the aromas coming through
inch cinnamon stick (dalchini)(1)bay leaf (tej patta) - torn(1) - 5
Next add the tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes have slightly softened
green chilli(2)tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 6
Once the tomatoes have softened, add the soaked dals, salt to taste and add water if required such that the water is at least 2 inches above the level of dal
inch ginger - finely chopped(1)inch cinnamon stick (dalchini)(1)tomato - finely chopped(1)salt - to taste - 7
Cover the pressure cooker, and pressure cook the Rajasthani Dal for about 5 to 6 whistles - about 20 minutes until it is completely cooked through
- 8
Turn off the heat and allow the pressure to release naturally
- 9
Once the pressure has released, check if the dals are cooked well to perfection
- 10
Once pressed between fingers it should mash easily
- 11
Stir in the juice from the lemon and the coriander leaves and transfer the Rajasthani Dal to a serving bowl
sprig coriander (dhania) leaves - for garnish(6)lemon - juice extraced(1) - 12
The next is the tadka, heat ghee in a pan over medium heat
ghee(1 tablespoon) - 13
Add the cumin seeds and red chillies and allow it to roast for a few seconds
cumin (jeera) seeds(1 teaspoon)green chilli(2)red chilli powder(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)dry red chillies - broken(2) - 14
Turn off the heat and add this tadka to the Rajasthani Dal
- 15
Serve the Rajasthani Panchmel Dal along with Bati or eat it along Spicy Paneer Pulao With Vegetables followed by the mouth-watering Traditional Rasmalai Recipe
Rate this recipe
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