by Tarla Dalal
Added to 107 cookbooks
This recipe has been viewed 63419 times
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.
- Clean, wash and soak both the dals in water for 2 to 3 hours. Drain well.
- Combine the dals, turmeric powder, 1 cup of water and salt in a pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat a deep non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for a few seconds.
- Add the garlic and onions and dry roast on a medium flame for 1 minute.
- Add the ginger-green chilli paste, chilli powder, coriander-cumin seeds powder and dry roast for a few seconds, while stirring continuously.
- Add the cooked dals and ½ cup of water and mix well.
- Add a little salt, dry mango powder and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
|Energy|| 110 calories|
|Protein|| 7.1 gm|
|Carbohydrates|| 18.8 gm|
|Invisible fat|| 0.7 gm|
|Iron|| 1.3 mg|
|Zinc|| 0.8 mg|
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