Rajasthani Dal

by Tarla Dalal

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Rajasthani delicacies are traditionally laden with ghee but not to worry, for here is a healthier version! Chana dal helps to thicken the dal and imparts body to the dish. Add amchur as per your taste, more if you like it sour, else just a little.

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Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Makes 4 servings
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Ingredients

1/2 cup moong dal (split green gram)
2 tbsp chana dal (split Bengal gram)
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 tsp cumin seeds (jeera)
1 tsp chopped garlic (lehsun)
1/4 cup chopped onions
1 tsp ginger-green chilli paste
1/4 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp dried mango powder (amchur)
2 tbsp chopped coriander (dhania) for garnishing

Method

Clean, wash and soak both the dals in water for 2 to 3 hours. Drain and keep aside.
Combine the dals, turmeric powder, salt and 1 cup of water and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Remove and keep aside.
Heat a non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 30 seconds.
Add the garlic and onions and dry roast till they turn light brown in colour.
Add the ginger-green chilli paste, chilli powder, coriander-cumin seed powder and dry roast for 2 minutes while stirring continuously.
Add the dals and dry mango powder, ½ cup of water and simmer for 5 minutes.
Serve hot garnished with coriander.

RECIPE SOURCE : Zero Oil Dal & Chawal