About Rajasthani Dal: Rajasthani Dal is a blissful infusion of spices and varied kinds of dals that are exclusive to the land of Mewar. Brewed to perfection with love and care, each spoonful reflects the essence of Rajasthan.
Homemade Rajasthani Dal
Serving: 6
Prep Time: 240 min
Cooking Time: 30 min
1. Green Moong Dal1/2 cup
2. Chana Dal1/4 cup
3. Yellow Toor Dal1/4 cup
4. Yellow Moong Dal1/4 cup
5. Pink Masoor Dal1/4 cup
6. Cumin Seeds1 Tsp
7. Chopped Garlic Cloves4
8. Finely Chopped Ginger1
9. Green Chillies2
10. Cinnamon Stick1
11. Bay Leaf1
12. Chopped Tomato1
13. Turmeric Powder1/2 tsp
14. Red Chilli Powder1/2 tsp
15. Asafoetida (Hing)1/4 tsp
16. Salt To Taste
17. Sprig Coriander Leaves6
18. Chopped Onion1
19. Extracted Lemon Juice
1. Soak chana dal, yellow toor dal, yellow moong dal, pink masoor dal, and moong dal in three cups of water for 3 hours. Add ghee into a pressure cooker, heat it on medium flame, and then add cumin seeds into it. Allow the seeds to crackle.
2. Add garlic, ginger, green chillies, and onion & saute it until the onion gets softened. Continue to saute the mixture after adding cinnamon stick and bay leaf into it.
3. Now, add tomatoes, red chilli powder, turmeric powder, & hing. Saute it until the tomatoes have softened and then add soaked dals, water, and salt into it. Pressure cook Rajasthani Dal for about 20 minutes, turn off the flame, and allow the pressure to release naturally. Transfer the Rajasthani Dal into a bowl.
4. To make the tadka, take a pan and heat ghee in it on medium heat. Add red chillies and cumin seeds into it and then allow it to get roasted. Turn off the flame and then add the tadka into the Rajasthani Dal.
About Rajasthani Dal: Rajasthani Dal is a blissful infusion of spices and varied kinds of dals that are exclusive to the land of Mewar. Brewed to perfection with love and care, each spoonful reflects the essence of Rajasthan.
Homemade Rajasthani Dal
Serving: 6
Prep Time: 240 min
Cooking Time: 30 min
1. Green Moong Dal1/2 cup
2. Chana Dal1/4 cup
3. Yellow Toor Dal1/4 cup
4. Yellow Moong Dal1/4 cup
5. Pink Masoor Dal1/4 cup
6. Cumin Seeds1 Tsp
7. Chopped Garlic Cloves4
8. Finely Chopped Ginger1
9. Green Chillies2
10. Cinnamon Stick1
11. Bay Leaf1
12. Chopped Tomato1
13. Turmeric Powder1/2 tsp
14. Red Chilli Powder1/2 tsp
15. Asafoetida (Hing)1/4 tsp
16. Salt To Taste
17. Sprig Coriander Leaves6
18. Chopped Onion1
19. Extracted Lemon Juice
1. Soak chana dal, yellow toor dal, yellow moong dal, pink masoor dal, and moong dal in three cups of water for 3 hours. Add ghee into a pressure cooker, heat it on medium flame, and then add cumin seeds into it. Allow the seeds to crackle.
2. Add garlic, ginger, green chillies, and onion & saute it until the onion gets softened. Continue to saute the mixture after adding cinnamon stick and bay leaf into it.
3. Now, add tomatoes, red chilli powder, turmeric powder, & hing. Saute it until the tomatoes have softened and then add soaked dals, water, and salt into it. Pressure cook Rajasthani Dal for about 20 minutes, turn off the flame, and allow the pressure to release naturally. Transfer the Rajasthani Dal into a bowl.
4. To make the tadka, take a pan and heat ghee in it on medium heat. Add red chillies and cumin seeds into it and then allow it to get roasted. Turn off the flame and then add the tadka into the Rajasthani Dal.
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