Rajasthani Dal

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.

Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma.

The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving
No Rajasthani festive or wedding menu is complete without this popular recipe.


recipe source : rajdhani

Ingredients:

1/3 cup chana dal (split Bengal gram)
 1/3 cup toovar (arhar) dal
 1/3 cup moong dal (split green gram)
 1 tbsp urad dal (split black lentils)
 1 tbsp whole moong (whole green gram)
 3 tsp chilli powder
 1/4 tsp turmeric powder (haldi)
 1 tsp coriander (dhania) powder
 1/2 tsp garam masala
 3 cloves (laung / lavang)
 2 bayleaves (tejpatta)
 1 tsp cumin seeds (jeera)
 2 green chillies, slit
 a pinch of asafoetida (hing)
 2 tsp dried mango powder (amchur)
 2 tsp tamarind (imli) pulp
 3 tbsp ghee
 salt to taste



Method


 1.Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. 




2.In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. 

 

3.Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes. 




4.Add the  cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.