Rajasthani Dal Recipe – A Flavorful Indian Lentil Delight
Rajasthani cuisine is known for its rich and flavorful dishes, and Rajasthani Dal (lentils) is a perfect example of this culinary tradition. This hearty dish combines moong dal and chana dal, offering a high-protein vegetarian option for lunch or dinner. With aromatic spices and a delicious tempering of cumin and green chilies, Rajasthani Dal is a comforting and nutritious dish that pairs wonderfully with roti or rice.
Ingredients for Rajasthani Dal Recipe
| Ingredient | Quantity |
|---|---|
| Chana Dal (split chickpeas) | 1/4 cup |
| Moong Dal (yellow split lentils) | 1/2 cup |
| Garlic cloves (grated) | 2 |
| Fresh Ginger (grated) | 1-inch piece |
| Turmeric Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Salt | To taste |
| Cumin Seeds (jeera) | 1 tsp |
| Green Chilies (slit) | 2 |
| Ghee (clarified butter) | As needed |
| Fresh Coriander (for garnish) | A few sprigs |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Cuisine: Rajasthani
Course: Lunch
Diet: High Protein Vegetarian
Instructions to Make Rajasthani Dal Recipe
-
Soak the Lentils: Begin by washing the moong dal and chana dal thoroughly under cold water. Once clean, soak the lentils in 3 cups of water for about 3 hours to soften them. This step is important for cooking the dals evenly and quickly.
-
Cooking the Lentils: After the lentils have soaked, heat a tablespoon of ghee or oil in a pressure cooker. Once the oil is hot, add the grated ginger and garlic. Sauté for 20 seconds until fragrant and the garlic starts to brown slightly.
-
Add the Spices and Lentils: To the sautéed ginger and garlic, add the soaked dal, turmeric powder, coriander powder, garam masala, and salt. Stir everything well to coat the lentils with the spices. Now, add water as needed to reach the desired consistency for your dal (usually about 1 to 1.5 cups, depending on preference). Stir again and close the pressure cooker lid.
-
Cook Under Pressure: Cook the dal for 3 whistles on medium heat. After 3 whistles, turn off the heat and allow the pressure to release naturally. Once the pressure is released, open the lid and check the consistency of the dal. If it’s too thick, you can add a little more water and cook for a few more minutes.
-
Prepare the Tempering: While the dal is cooking, prepare the tempering (tadka). Heat ghee in a small frying pan over medium heat. Add cumin seeds and slit green chilies to the hot ghee. Let them sizzle for about 10 seconds, ensuring the spices are well-released into the ghee.
-
Combine the Tempering with the Dal: Pour this hot tempering over the cooked dal and mix well to infuse the flavors. Taste and adjust salt if necessary.
-
Garnish and Serve: Garnish the Rajasthani Dal with fresh coriander leaves for a burst of color and freshness. Serve this aromatic dal hot with roti (flatbread), phulka, or steamed rice for a complete meal.
Serving Suggestions for Rajasthani Dal Recipe
This traditional dal pairs beautifully with a variety of side dishes. Serve it with:
- Bhindi Masala (Okra Stir Fry): A flavorful dry stir fry made with fresh okra, spices, and onions.
- Bundi Raita: A yogurt-based side dish made with crispy bundi (fried gram flour balls) mixed in seasoned yogurt, perfect to balance the spice of the dal.
- Phulka: Soft, puffed flatbreads made from whole wheat flour, ideal for scooping up the dal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Protein | ~15g |
| Carbohydrates | ~30g |
| Fat | ~8g |
| Fiber | ~8g |
| Sodium | ~300mg |
This Rajasthani Dal Recipe is a great option for a nutritious, high-protein vegetarian meal, offering both comfort and a burst of aromatic flavors. It’s easy to prepare, requires minimal ingredients, and makes a wholesome meal that’s perfect for any day of the week. Enjoy the rich culinary traditions of Rajasthan with this simple yet flavorful dal!
