Preparation

• 1
  Wash and soak all the 3 cups of lentils in 2 cup water for 15 minutes.
• 2
  Add the soaked lentils along with the water and pressure cook for 1 whistle (or till cooked) on medium flame (don't over cook it)
• 3
  Heat ghee in a pan, add cumin seeds, asafoetida and whole red chilies.
• 4
  Now add chopped green chilies,ginger and tomatoes,then add salt and cook till tomato become soft and mushy.
• 5
  Now add turmeric, coriander powder and chili powder, mix and cook for few minutes.
• 6
  Add this tempering in the boiled daal and add approx 1 1/2 cup of hot water,mix cover and cook on low flame for 5 minutes.
• 7
  Add lemon juice and fresh coriander.
• 8
  Before serving, heat 2 tsp ghee in a small pan add 1/3 tsp of cumin seeds ,when become golden in colour, remove from the flame.
• 9
  Then add kashmiri chili powder and pour over the hot daal.
• 10
  Serve hot with khoba roti (Rajasthani bread), salad and pickle.
• 11
  <strong><em>KHOOBA or KHOBA ROTI</em></strong>
• 12
  Whole wheat flour - 3 cup
• 13
  Melted ghee or oil -6 tsp
• 14
  Salt - 1 tsp
• 15
  Take wheat flour in a big bowl,add salt and melted ghee,rub and mix well.
• 16
  Now add water and make a medium soft dough, cover and rest for 10 minutes.
• 17
  Take a small ball from the dough and dust with dry flour.
• 18
  Make a medium thick chapati with a rolling pin.
• 19
  Place this on a medium hot griddle and cook slightly from one side till colour changes slightly (kacha pakka)
• 20
  Now remove the roti (flat bread) from the griddle and take it on a plate.
• 21
  Pinch the roti all over in a circle using your thumb and finger, as shown in the picture to make indentations.
• 22
  Now again place it on the griddle and cook from both the sides on medium heat.
• 23
  Now remove from the griddle and cook directly on open flame on low heat.
• 24
  Cook till golden spot appears on both the sides.
• 25
  Generously smear with ghee all over.
• 26
  Serve Rajasthani daal with khooba or khoba roti, salad and pickle.