Follow these steps for perfect results
Green Moong Dal (Whole)
soaked
Green Chillies
slit
Chana dal (Bengal Gram Dal)
soaked
Turmeric powder (Haldi)
Cinnamon Stick (Dalchini)
Bay leaf (tej patta)
torn
Tomato
finely chopped
Cumin (Jeera) seeds
Garlic
finely chopped
Salt
to taste
Coriander (Dhania) Leaves
for garnish
Ghee
Asafoetida (hing)
Onion
roughly chopped
Ginger
finely chopped
Red Chilli powder
Lemon
juice extracted
Dry Red Chillies
broken
Soak moong dal and chana dal in 3 cups of water for 3 hours.
Heat ghee in a pressure cooker over medium heat.
Add cumin seeds and let them crackle.
Add onion, green chillies, ginger, and garlic; saute until onions soften.
Add bay leaf and cinnamon stick; saute until aromatic.
Add tomatoes, turmeric powder, red chilli powder, and hing; saute for 1 minute until tomatoes soften slightly.
Add soaked dals, salt to taste, and enough water to cover dals by 2 inches.
Cover the pressure cooker and cook for 5-6 whistles (about 20 minutes) until dals are cooked.
Turn off heat and let pressure release naturally.
Check if dals are cooked; they should mash easily.
Stir in lemon juice and coriander leaves.
Transfer dal to a serving bowl.
For tadka, heat ghee in a pan over medium heat.
Add cumin seeds and red chillies; roast for a few seconds.
Turn off heat and add tadka to the dal.
Serve hot with bati or spicy paneer pulao.
Expert advice for the best results
Soaking the dals overnight will reduce cooking time.
Adjust the amount of chilli powder to your spice preference.
For a richer flavor, use homemade ghee.
Everything you need to know before you start
20 mins
Can be made a day in advance.
Garnish with fresh coriander leaves and a swirl of ghee.
Serve hot with roti or rice.
Serve with a side of yogurt or raita.
Pairs well with Indian breads like Naan or Paratha
Complements the spice and earthiness.
Cools the palate after the spicy dish.
Discover the story behind this recipe
A staple dish in Rajasthani cuisine, often served during festivals and celebrations.
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