Rajasthani Dal Recipe
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Ingerdients:
- 500g split chickpeas (washed and soaked in water for 3 hours)
- 1 tsp turmeric
- 1 & 1/2 tsp salt (heaped)
- 1 & 1/2 liters water
- 1 cup yogurt
- 1 & 1/2 tbsp gram flour
- 2 tbsp coriander powder
- 2 tsp red chilli powder
- 1 cup water
- 1/2 cup clarified butter
- 1 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 medium onion (finely sliced)
- 1 & 1/2 inch ginger, 10 garlic cloves, 5 green chillies (ground to a paste)
- 1 glass water
- 1/2 tsp salt
- 1 tsp black pepper powder
For tempering:
- 1/3 cup clarified butter
- 1 tsp cumin seeds
- 5 garlic cloves (sliced)
- 7 dry red chillies
- 1 inch ginger (julienned)
- 3 green chillies (chopped)
- Handful of coriander leaves
Recipe:
1. In a pot, combine chickpeas, turmeric, salt, and water. Cook until the dal is tender and mushy.
2. In a bowl, mix yogurt, gram flour, coriander powder, red chilli powder, and water until smooth.
3. Heat clarified butter in a pan. Add cumin seeds, asafoetida, and sliced onion. Fry until onions are soft on high flame.
4. Add ginger-garlic-green chilli paste and fry with onions until lightly golden.
5. Now, add the yogurt mixture and 1 glass of water. Mix well, cover, and cook on low to medium flame until the oil separates.
6. Add the boiled dal, salt, and mix well. Cover and simmer on low flame for 10 to 12 minutes.
7. In a frying pan, heat clarified butter. Add cumin seeds, sliced garlic, ginger, dry red chillies, green chillies, and coriander leaves. Fry until garlic turns golden, then transfer onto the dal.
8. Mix well and add black pepper powder.
9. Serve hot with paratha, rice, naan, or roti.
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