Rajasthani Dal with Kachri Tadka
Rajasthani Dal Tadka is a simple, yet delicious, Indian lentil soup that is packed with protein and flavor. It is made with a blend of lentils and aromatic spices, making it a healthy and satisfying meal. This recipe is vegan, gluten-free, and suitable for a wide range of dietary preferences. Kachri Tadka is a traditional Rajasthani method of tempering the dal with a special masala made with dried kachri (a type of wild cucumber). It adds a unique flavor and crunch to the dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
145 kcal
Protein
7 g
Carbs
22 g
Fat
3 g
Fiber
5 g
Ingredients
Toor Dal (Raw)
0.5 cup (100g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Mustard seeds
0.25 tsp (1.25g)
Cumin seeds
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Dried Mango Powder (Amchur)
1 tsp (3g)
Instructions
Cooking Steps
Rinse the toor dal in water and soak it for 30 minutes.
Drain the water and add the dal to a pressure cooker along with 3 cups of water, salt, and turmeric powder. Cook for 3-4 whistles or until the dal is soft and cooked.
Heat oil in a pan over medium heat. Add cumin seeds, mustard seeds, and dried red chili and fry for a few seconds until fragrant.
Add kachri powder/amchur powder to the pan and fry for a few seconds until the mixture turns slightly brown.
Pour the Kachri Tadka over the cooked dal and mix well.
Serve hot.
Note: If you don't have kachri powder, you can substitute it with amchur (dried mango powder) or tamarind pulp.