Rajasthani Dal
Looking for a warm and cozy meal that's packed with protein and fiber? Try this mixed lentil soup! It's super easy to make with just a few pantry staples. And the best part? It's totally delicious and satisfying. Serve it up with some hot rice and ghee for the ultimate comfort food experience. Enjoy!
serves 4
Ingredients
into the pressure cooker
1 cup split moong dal [split green gram] washed
¼ cup toor dal [split yellow pigeon pea lentils] washed
¼ cup chana dal [split bengal gram] washed
½ tsp red chili powder
½ tsp coriander powder
¼ tsp turmeric powder
½ tsp cumin seeds
1 tsp salt
¼ baking soda
4 cups water
1 tsp oil
1 tbsp oil
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafetida
5 red dry chilies
4 garlic cloves, minced
½ inch ginger root, minced
10 curry leaves
4 green Thai chilies, split lengthwise
1 medium onion, diced.
1 tsp red chili powder
½ tsp turmeric
1 tsp coriander powder
½ tsp garam masala
1 tsp salt
Cilantro to garnish
lime to garnish
Directions
Wash and place the moong, toor, and chana dal into a pressure cooker or InstantPot.
Add in 4 cups of water, a tsp of oil, chili powder, coriander powder, turmeric, cumin seeds, salt, and baking soda.
Cook the dal for 4 whistles in a pressure cooker, or select the beans option in an InstantPot.
In a pan over medium-high heat, heat the ghee and oil. Add in the mustard and cumin seeds.
Add the asafetida and red chilies once the mustard seeds begin to pop. Cook for 30 seconds.
Stir in the garlic, ginger, curry leaves, split green chilies, and sauté for 1-2 minutes.
Add the onions and sauté till they begin to get translucent.
Mix in the red chili powder, turmeric, coriander powder, garam masala, and salt.
Add a cup of water and cook till the oil begins to release from the sides.
Stir in the cooked dal and simmer on low for 10-15 minutes, adding water [as needed] to maintain a stew consistency.
Taste for salt, garnish with cilantro and lime and serve with roti or rice. Enjoy!
