Rajasthani Daal

February 21, 2010

This recipe is courtesy of our family friends from Rajasthan — shared exactly as they make it. It’s a very different way of cooking daal compared to what we’re used to in the North of India.

Ingredients #

• Split green lentils (moong daal) – 3 fistfuls
• Yellow dried split peas (chana daal) – ½ fistful

Spices & Flavourings #

• Turmeric powder (haldi) – ½ teaspoon
• Chilli powder – ½ teaspoon
• Coriander powder (dhania) – ¼ teaspoon
• Green chillies – 2 (chopped)
• Cumin seeds (zeera) – ¼ teaspoon
• Mustard seeds (rai) – ¼ teaspoon
• Curry leaves – 3
• Asafoetida (heeng) – 2 pinches
• Garam masala – ¼ teaspoon
• Ground cumin (zeera powder) – ½ teaspoon
• Fresh coriander leaves (dhania) – 4 tablespoons (chopped)
• Salt – ½ teaspoon (or to taste)

Other #

• Cooking oil – 1 tablespoon
• Water – approximately 1 glass

Method #

1. Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
2. In a small bowl, mix turmeric, chilli powder, coriander powder, chopped green chillies and about 3 tablespoons of water to create a flowing spice paste.
3. Heat a pressure cooker on high flame, add oil.
4. Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.

   ⚠️ The mustard and cumin seeds should not turn black.