Rajasthani Dal Muthiya Recipe
Description:
Rajasthani Dal Muthiya is a delightful combination of yellow moong dal and crispy whole wheat flour dumplings, creating a unique flavor profile that differentiates it from traditional dal baati. This dish, rich in protein, offers a delicious balance of textures and tastes, making it a perfect lunch choice.
Cuisine: Rajasthani
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
For the Dal:
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Green Chillies (finely chopped) | 1 |
| Salt | As required |
| Water | As required |
| Ghee | As required |
| Asafoetida (Hing) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Dry Red Chillies | 2 |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Coriander (Dhania) Leaves | Few sprigs, finely chopped |
For the Muthiyas:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Hot Oil | 3 tablespoons |
| Salt | As required |
| Water | As required |
| Ajwain (Carom Seeds) | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6 people
Instructions:
-
Prepare the Dal:
- In a pressure cooker, add the yellow moong dal, green chillies, salt, and turmeric powder. Pour in the required amount of water to cook the dal.
- Cook on medium heat until the cooker releases 3 whistles. Once done, open the lid and give the dal a good stir.
- If you prefer a watery consistency, add hot water to adjust the texture.
-
Temper the Dal (Tadka):
- In a tadka pan, heat ghee. Once hot, add the mustard seeds. Allow them to splutter.
- Next, add the dry red chillies, asafoetida, and red chilli powder. Stir well.
- Pour the tempering over the dal and mix. Garnish with chopped coriander leaves and set aside.
-
Prepare the Muthiyas:
- In a large mixing bowl, combine the whole wheat flour, ajwain, and salt.
- Gradually add hot oil and mix well. Slowly pour in water to knead a soft dough.
- Cover the dough with a cloth and let it rest for 15 minutes.
-
Shape the Muthiyas:
- After the resting time, shape the dough into medium-sized balls. Set them aside.
-
Fry the Muthiyas:
- Heat oil in a frying pan on medium-low heat. Once the oil is hot, reduce the heat to low.
- Flatten each dough ball between your palms, shaping it into a small disc.
- Carefully drop the muthiya into the hot oil and fry them on both sides until golden brown and crispy. Fry in batches, being careful not to overcrowd the pan.
- Once cooked, remove the muthiyas and place them on tissue paper to absorb any excess oil.
-
Serve:
- Serve the crispy muthiyas hot with the tempered dal on the side. Garnish with fried chillies and serve with a refreshing glass of Masala Chaas (spiced buttermilk) for a complete and satisfying Rajasthani lunch.
Enjoy your delicious Rajasthani Dal Muthiya, a perfect balance of flavors and textures, ideal for a special lunch or weekend gathering!
