Rajasthani Daal (Lentils Stew) | ExpatWomanFood.com
 
 

Posted on

17 October 2012

by

Anjana Chaturvedi

Rajasthani Daal (Lentils Stew)

Rajasthani Daal (Lentils Stew)

Ingredients

Split whole green lentils - 3/4 cup
Yellow lentils - 2 tbsp
Bengal gram - 2 tbsp
Turmeric - 3/4 tsp
Lemon juice - 1 tbsp
Fresh coriander - 1/4 cup
<strong>*Tempering</strong>
Chopped tomato - 1 cup
Chopped ginger - 1.5 tbsp
Green chili - 1 tbsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Asafoetida (Hing) - 1/2 tsp
Whole red chilies - 2
Salt - 1 tsp

Preparation

  • Wash and soak all the 3 cups of lentils in 2 cup water for 15 minutes.
  • 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)
  • Heat ghee in a pan, add cumin seeds, asafoetida and whole red chilies.
  • Now add chopped green chilies,ginger and tomatoes,then add salt and cook till tomato become soft and mushy.
  • Now add turmeric, coriander powder and chili powder, mix and cook for few minutes.
  • 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.
  • Add lemon juice and fresh coriander.
  • 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.
  • Then add kashmiri chili powder and pour over the hot daal.
  • Serve hot with khoba roti (Rajasthani bread), salad and pickle.
  • <strong><em>KHOOBA or KHOBA ROTI</em></strong>
  • Whole wheat flour - 3 cup
  • Melted ghee or oil -6 tsp
  • Salt - 1 tsp
  • Take wheat flour in a big bowl,add salt and melted ghee,rub and mix well.
  • Now add water and make a medium soft dough, cover and rest for 10 minutes.
  • Take a small ball from the dough and dust with dry flour.
  • Make a medium thick chapati with a rolling pin.
  • Place this on a medium hot griddle and cook slightly from one side till colour changes slightly (kacha pakka)
  • Now remove the roti (flat bread) from the griddle and take it on a plate.
  • Pinch the roti all over in a circle using your thumb and finger, as shown in the picture to make indentations.
  • Now again place it on the griddle and cook from both the sides on medium heat.
  • Now remove from the griddle and cook directly on open flame on low heat.
  • Cook till golden spot appears on both the sides.
  • Generously smear with ghee all over.
  • Serve Rajasthani daal with khooba or khoba roti, salad and pickle.
Cooks Note

Tempering - "Chaunk" or "Tadka" in Hindi: refers to the frying of Indian spices to release their aroma (in India).

Mildly spiced mix lentils with a special Indian flatbread - speciality of Rajasthan (India)

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