Rajasthani Dal Recipe

Step 1: To begin making the Rajasthani Dal, we will first soak the moong dal and chana dal in 3 cups of water for about 3 hours

Step 2: Heat ghee in a pressure cooker over medium heat; add the cumin seeds and allow it to crackle

Step 3: Add the onion, green chillies, ginger and garlic and saute until the onion softends

Step 4: Add the bay leaf and cinnamon stick and saute for a few seconds until you can smell the aromas coming through

Step 5: Next add the tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes have slightly softened

Step 6: Once the tomatoes have softened, add the soaked dals, salt to taste and add water if required such that the water is at least 2 inches above the level of dal

Step 7: Cover the pressure cooker, and pressure cook the Rajasthani Dal for about 5 to 6 whistles - about 20 minutes until it is completely cooked through

Step 8: Turn off the heat and allow the pressure to release naturally

Step 9: Once the pressure has released, check if the dals are cooked well to perfection

Step 10: Once pressed between fingers it should mash easily

Step 11: Stir in the juice from the lemon and the coriander leaves and transfer the Rajasthani Dal to a serving bowl

Step 12: The next is the tadka, heat ghee in a pan over medium heat

Step 13: Add the cumin seeds and red chillies and allow it to roast for a few seconds

Step 14: Turn off the heat and add this tadka to the Rajasthani Dal

Step 15: Serve the Rajasthani Panchmel Dal along with Bati or eat it along Spicy Paneer Pulao With Vegetables followed by the mouth-watering Traditional Rasmalai Recipe