A tasty dal, goes well with rotis / Rajasthani Bati … Recipe from Good Homes India !!!
Preparation time: 20 minutes
Cooking time: 40 minutes
50 g urad split dal
50 g urad mogar dal
50 g chana dal (Bengal gram dal)
50 g masoor dal (pink color dal)
50 g tur dal
1/4 teaspoon turmeric powder
500 ml water (2 ½ cups water – standard measuring cup of 200 ml / 8 oz capacity)
1 tablespoon oil (or up to 50 – 100 ml)
1 tablespoon finely chopped garlic
2 onions, finely chopped
2 tablespoon thick ginger – garlic paste
3 green chillies, finely chopped
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
¾ teaspoon salt (or to taste)
Extra 100 ml hot water
2 teaspoon chopped coriander leaves
Wash and soak dals in 500 ml water for 4 – 6 hours and pressure cook with turmeric powder for 20 minutes (reduce the heat from high to medium after 3 rd whistle and cook for 15 minutes. Allow the cooker to cool naturally. Reserve dal stock - may be half cup).
Heat oil in a pan. Add chopped garlic and sauté until light golden color. Add chopped onion and fry on a medium to low heat until golden color.
Add ginger – garlic paste and chopped green chillies. Stir on a low heat for 2 – 3 minutes until the raw smell goes and brown in color.
Add red chilli powder, turmeric powder and coriander powder. Saute on a low heat for 2 – 3 minutes until well combined with onion and ginger – garlic paste.
Add cooked dal (along with dal stock) and salt to taste (if the cooked dal is thick in consistency, adjust with ½ cup (100 ml) hot water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes until dal thickens. Serve with rotis / Rajasthani bati. Sprinkle chopped coriander leaves when serving.