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.
This Rajasthani Dal was printed from https://mariasmenu.com/vegetarian/rajasthani-dal.
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