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Thursday, 18 September 2014

Rajasthani Dal (Lentil Curry)

          
          This is a traditional dal (lentil) from the Indian state of Rajasthan. There is another version where it is cooked with 5 different types of dal called Panchmel dal. But here I used only chana and split moong dal. This dal is usually had with baati, but can also be had with rice or chapattis.





  • 1/2 cup chana dal (split Bengal gram)
  • 1/2 cup moong dal (split green gram)
  • 1 tsp. ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. cumin seeds
  • 1 bay leaf
  • 1/4 tsp. asafoetida (hing)
  • 2 whole dry red chilies
  • 1 onion, chopped
  • 1 tsp. red chili powder
  • 1/2 tsp. amchur (dry mango powder)
  • 2 tsp. oil / ghee (clarified butter)
  • chopped coriander leaves, onion rings and red chili powder to garnish (opt)


          Soak both the dals in water for an hour. Boil in 2 1/2  cups water along with turmeric powder and ginger. Blend well and keep aside.

          Heat oil and temper with bay leaf, cumin seeds, red chilies and asafoetida. Then add the onion and saute till light brown. Add the red chili powder followed by the boiled dal and salt.

          Simmer on low flame for 2-3 minutes. Add the amchur. Stir and serve, garnished with coriander leaves.




     





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