• Overview
  • Ingredients
  • Directions
  • Reviews

A fine accompaniment with crispy Parathas or rice, this popular Rajasthani daal is spicy, tangy and is sure to get your taste buds rolling in the right direction. 

Ingredient

  • 1/4th cup bengal gram (chana dal)
  • 1/4th cup whole green gram (green moong)
  • 1/4th cup black gram (dhuliurad dal)
  • 1/4th cup pigeon peas (tuar dal)
  • 1/4th cup red lentils (masooor dal)
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 4-5 cloves
  • 2 dried red chillies, broken in half
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 2 medium tomatoes, chopped
  • 1 inch ginger, chopped
  • 2 green chillies, chopped
  • 1/2 tsp garam masala powder
  • a pinch of asafoetida
  • 3 tbspoil
Salt as per taste

Direction

  • Wash all the pulses and soak for atleast 2 hrs. Boil with enough water, turmeric powder and salt till cooked well.
  • Grind ginger and green chillies to make a fine paste.
  • Heat oil in a pan, add asafoetida, cumin seeds, cloves, and red chillies. When the cumin seeds begin to change colour, add ginger-green chilli paste and saute for a few seconds.
  • Add the cumin powder, coriander powder, and red chilli powder. Add the tomatoes and cook until the oil separates. Add cooked lentils and water if required.
  • Cook for 8-10 minutes stirring occasionally. Add the garam masala and serve hot with roti or rice. 
  • 1/4th cup bengal gram (chana dal)
  • 1/4th cup whole green gram (green moong)
  • 1/4th cup black gram (dhuliurad dal)
  • 1/4th cup pigeon peas (tuar dal)
  • 1/4th cup red lentils (masooor dal)
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 4-5 cloves
  • 2 dried red chillies, broken in half
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 2 medium tomatoes, chopped
  • 1 inch ginger, chopped
  • 2 green chillies, chopped
  • 1/2 tsp garam masala powder
  • a pinch of asafoetida
  • 3 tbspoil
Salt as per taste
  • Wash all the pulses and soak for atleast 2 hrs. Boil with enough water, turmeric powder and salt till cooked well.
  • Grind ginger and green chillies to make a fine paste.
  • Heat oil in a pan, add asafoetida, cumin seeds, cloves, and red chillies. When the cumin seeds begin to change colour, add ginger-green chilli paste and saute for a few seconds.
  • Add the cumin powder, coriander powder, and red chilli powder. Add the tomatoes and cook until the oil separates. Add cooked lentils and water if required.
  • Cook for 8-10 minutes stirring occasionally. Add the garam masala and serve hot with roti or rice. 

Not reviewed yet

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