Wednesday, 15 January 2014


Lentils cooked and tempered with aromatic dried fenugreek and spices.
Rajasthan has wide variety of cuisines, there are number of variants of Rajasthani dal. Here I am sharing with you one type of Rajasthani style dal. Simple,easy and delicious.

½ cup, toor (arhar) dal
½ cup, moong  dal
½ tsp, turmeric
1 nos, green chili, chopped
2 cups, water
Salt as per taste

For tempering:-
A generous pinch of hing (asafoetida)
½ tsp, mustard seeds
½ tsp, cumin seeds
½ tsp, ginger, grated
4 nos, red button chilies
1-2 nos, green chili, slit
1 tsp, kasuri methi (dried fenugreek)
½ tsp, red chili powder
Juice of one lemon
1 tbsp, ghee


Clean and wash both the dals.

Pressure cook both with 2 cups of water, turmeric, green chili and salt upto 3 whistles or till done.

If dal is too thick, add some more water and place on the stove, let it boil on low flame.

Mean while heat the ghee in small pan, add mustard seeds, cumin seeds and allow it to crackle. Add hing.

Add ginger and fry for 30 seconds. Add button chilies, green chili slits and fry for another 30 seconds.

Add kasuri methi, mix and take it off the stove. Immediately add red chili powder and mix, add this tempering to the boiling dal. Also add lemon juice and mix.

Simmer the dal for another 2-3 minutes.

Take it off the stove, dish out and garnish it with green coriander leaves

Enjoy this delicious dal with phulka, rice and vegetable of your choice.


  1. Looks so yumm. Last week when i went tot he Indianstore i bough these chilies , first time i am buying them are they spicy ir mild.

    1. Hi Finla Noronha jii,
      thank you so much.
      they are specially used for tadkas(tempering), gives lovely flavour as well the look, it is mild.

  2. Hi Farrukh ji...I have made this 2 times.and it is always an easy and sure shot yummy daal...and a very different than the one we regularly eat...with onion and tomato tadka.and all of us at my house love it...:) Thanks to u...had it last night too :)