Rajasthani Dal - A three lentil mixed, mildly spiced dal

Amma ensures we have adequate protein in our daily meals. Apart from the must have green moong sprouts, she makes a medley of dal | Lentils that are unique and tasty!

Rajasthani Dal is a Tristar as it has three lentils - Split Green Moong Dal | Channa Dal | Yellow Moong Dal - in it. The fusion of Indian spices and the final aromatic and colorful tempering give this dal an identity of its own!

INGREDIENTS

3/4 cup Split Green Moong Dal
2 tblsp Channa Dal
2 tblsp Yellow Moong Dal
3/4 tsp Haldi | Turmeric Powder
1 tblps Lemon Juice
1/4 cup Fresh Dhania | Coriander Leaves, finely chopped
For Tempering
1 cup Tomato, finely chopped
1 tblsp Green Chilli, finely chopped
1 1/2 Adrak | Ginger, finley chopped
1/2 tsp Red Chilli Powder
1 tsp Jeera | Cumin Seeds
1/2 tsp Hing | Asafoetida Powder
1 tsp Dhania | Coriander Powder
2 Sukhi Lal Mirch | Dried Red Chilli
1 tsp Salt | To taste
1/2 tsp Homemade Ghee | Clarified Butter
For Garnish
1/2 tsp Homemade Ghee | Clarified Butter
1/3 tsp Jeera | Cumin Seeds
1/8 tsp Red Chilli Powder

METHOD

• Wash and soak the three dals in 2 cups of water for 15 minutes.
• Pressure cook for 2 whistles the soaked dals along with water on medium flame. The dals must be cooked but firm.
• For Tempering
• In a pan add jeera, hing and sukhi lal mirch, Saute for few seconds.
• Add green chillies, adrak, tomatoes and salt. Cook till tomatoes become soft.
• Add haldi, dhania powder and red chilli powder. Mix well. Cook for 2 to 3 minutes.
• Add Tempering to the cooked dal and add 1 1/2 cup of hot water. Mix well.
• Cover cook on low flame for 5 minutes.
• Switch off gas.
• Add lemon juice and chopped dhania.
• In a small pan, heat ghee and add jeera seeds. When jeera becomes golden brown, remove from flame and add red chilli powder and pour over hot Rajasthani Dal.
• Serve hot with any Rice |  Roti, Salad and Pickle.

We enjoyed this hot, aromatic and delicious Rajasthani Dal along with Phulka Roti, Steamed Rice, Baby Alu Phool Makhana Sabzi, Aamrakhand, Kothamalli Moru, Nellikai Urgai, Roasted Papad. and Aamrakhand.

We have used:
1. LG Hing Powder
2. Tata Salt Lite
3. Everest Thikhalal Red Chilli Powder

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.