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🇮🇳
- 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
Nutrition Facts
Per serving
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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🇮🇳
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
About this 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.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
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