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.
Anyways, once I started cooking, I started trying different varieties like Dal Makhni, Dal Palak in addition to the regular Kerala style Dal curry.
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.
We enjoyed this with some plain rice, pappad and pickle. You can also have it with Jeera Rice, Veg Pulao, Ghee Rice or Roti. I'm sure I'll be making this again and again and…
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.
6 thoughts on “Rajasthani Dal”
Nice! But isnt it a word to word copy of Rajasthani Dal recipe from Cubes N Juliennes. I won’t complain but karma is a bad thing !! Giving credit wouldn’t have hurt.
I agree completely with you, Karma is a bad thing! I’m all for constructive/positive criticism. however, it would be great, if you could get your facts right before pointing fingers. I’ve given a link back to cubesnjuliennes page right after the pic section where the written recipe begins. I’ve been blogging for the past 15 years and if you’ve taken some time to go through the site, you might have seen that I’ve given a link back wherever possible or a mention to the source of recipe right from the time I’ve started blogging.
That is if you’ve taken time to actually read what’s written on the blog.
please give me the recipe of dal fry in north indian style
Check out this link: https://mariasmenu.com/dal/dal-tadka
My fav recipe….i used to add sauted tomato and one garlic too.it goes well with chapathis..Good recipe…I will try urs soon..
Hope you get to try this version soon and like it too..