Dal and Rice is comfort food for many and we are also big fans of it. Back home whenever we make Parippu (dal) as a side for rice, it’s always with coconut. I guess coconut is something that we add to all curries as a habit. I think the only exception is dal curry made for chapathi, there is no coconut in it.
I’m always on the look out for new dal recipes, since it’s something we enjoy. My recent search lead me to this recipe. It’s a simple Dal Tadka recipe. I’m not very familiar with Rajasthani cuisine and am not sure what exactly makes this a Rajasthani Dal. All I know is, it’s super simple recipe with easily available ingredients and packed with flavours. It’s comfort food at it’s best. I didint make any major changes to the original recipe, apart from the water qty.
Here is the recipe…
Pressure cook both dals with 3 cups of water, turmeric, green chilli and salt upto 6-7 whistles on full flame. Keep the cooker closed till the pressure drops naturally, 10-15 mins…
Add ginger and fry for 30 seconds. Add button chilies, green chilli slits and fry for another 30 seconds. Add kasuri methi, mix and take it off the stove…
Recipe source from here
- 1/2 cup Toor dal
- 1/2 cup Moong dal
- 1/2 tsp Turmeric powder
- 1 Green chili chopped
- 3 cups Water
- A generous pinch of hing (asafoetida)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/2 tsp Ginger grated
- 3-4 Red button chilies / Regular dry red chilli
- 1-2 Green chili slit lengthwise
- 1 tsp Kasuri methi (dried fenugreek )
- 1/2 tsp Red chili powder
- Juice of one lemon
- 1 tbsp Ghee
- Clean and wash both the dals.
- Pressure cook both dals with 3 cups of water, turmeric, green chili and salt for, 6-7 whistles on full flame. Keep the cooker closed till the pressure drops naturally, 10-15 mins.
- Open the cooker and whisk the dal nicely. If it's too thick, add some more hot water and place on the stove, let it boil on low flame., till it reaches your desired consistency.
- Mean while heat the ghee in small pan, add mustard seeds, cumin seeds and allow it to crackle. Add hing.
- Add ginger and fry for 30 seconds. Add button chilies, green chilli slits and fry for another 30 seconds.
- Add kasuri methi, mix and take it off the stove. Immediately add red chilli powder and mix, add this tempering to the boiling dal. Also add lemon juice and mix.
- Simmer the dal for another 2-3 minutes.
- Take it off the stove, dish out and garnish it with green coriander leaves
- Enjoy this delicious dal with phulka, rice and vegetable of your choice.
Keep in mind that dal tends to thicken a lot as it rests, so adjust the qty of water accordingly.
You can store the leftover in fridge for 2-3 days. Make sure you add some more water to it while re heating.