Rajasthani Mixed Dal Recipe

Name: Rajasthani Mixed Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 mL) split white lentils (urad dal); 1/2 cup (125 mL) yellow mung beans (mung dal); 1/4 cup (50 mL) split yellow peas (channa dal); 1/2 tsp (2 mL) turmeric; 1 1/2 tsp (7 mL) salt; 2 tbsp (25 mL) ghee; 1 tsp (5 mL) cumin seeds; 1/4 tsp (1 mL) asafetida (hing); 4 bay leaves; 3 whole cloves; 3 green cardamom pods, crushed; 1 sprig fresh curry leaves, stripped (12 to 15 leaves) (see Notes), optional; 1 1/2 cups (375 mL) chopped tomatoes; 2 tbsp (25 mL) minced green chiles, preferably serranos; 1 tbsp (15 mL) minced peeled ginger root; 1 tsp (5 mL) cayenne pepper; 1 cup (250 mL) loosely packed cilantro

Servings: persons

1 cup (250 mL) split white lentils (urad dal)
1/2 cup (125 mL) yellow mung beans (mung dal)
1/4 cup (50 mL) split yellow peas (channa dal)
1/2 tsp (2 mL) turmeric
1 1/2 tsp (7 mL) salt
2 tbsp (25 mL) ghee
1 tsp (5 mL) cumin seeds
1/4 tsp (1 mL) asafetida (hing)
4 bay leaves
3 whole cloves
3 green cardamom pods, crushed
1 sprig fresh curry leaves, stripped (12 to 15 leaves) (see Notes), optional
1 1/2 cups (375 mL) chopped tomatoes
2 tbsp (25 mL) minced green chiles, preferably serranos
1 tbsp (15 mL) minced peeled ginger root
1 tsp (5 mL) cayenne pepper
1 cup (250 mL) loosely packed cilantro

1
Clean and pick through urad, mung and channa dals for any small stones and grit.
2
Rinse several times in cold water until water is fairly clear.
3
Soak in 7 cups (75 L) water in a saucepan for 1 hour.
4
Bring dals to a boil over medium-high heat.
5
Stir in turmeric and boil gently, partially covered, until dals are soft but not mushy and water does not appear to be separated, about 30 minutes.
6
Stir in salt.
7
Set aside.
8
In another saucepan, heat ghee over medium heat.
9
Add cumin, asafetida, bay leaves, cloves, cardamom and curry leaves and saute for 20 seconds.
10
Add tomatoes, chiles, ginger and cayenne and saute for 2 minutes.
11
Pour dal into tomato mixture and mix well.
12
If there is excess water, cook, uncovered, over medium-low heat until water looks absorbed but without drying dal too much.
13
(It should be thick but liquidy enough to pour over rice.)
14
Adjust consistency with a little additional warm water if too thick.
15
Sprinkle cilantro over dal before serving.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup (250 mL) split white lentils (urad dal), 1/2 cup (125 mL) yellow mung beans (mung dal), 1/4 cup (50 mL) split yellow peas (channa dal), 1/2 tsp (2 mL) turmeric, and more.

Yes, Rajasthani Mixed Dal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rajasthani Mixed Dal

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