Rajasthani Dal Recipes

RAJASTHANI DAL DHOKLI - DUMPLINGS COOKED IN LENTILS

Steps:

• Add all the dhokli ingredients except yogurt to a large mixing bowl.
• Mix well, and add yogurt to make a stiff and smooth dough.
• Add some water if needed for making dough.
• When dough is ready, divide the dough to make marble-sized balls, and press them like a disc. Spread them on a plate separately.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Combine Bengal gram, green gram, and black gram and rinse them well.
• Add washed dals to the pressure cooker along with turmeric powder, 1 1/2 chopped tomatoes, 1 teaspoon salt, and 4 cups of water. Let it come to a rolling boil.
• Add dough balls to the boiling dal one by one and let them boil. Add more water if needed.
• Cover the pressure cooker with lid, and pressure cook dal with dough balls for 7-8 whistles.
• Remove from heat. When the cooker has cooled off, open the lid and keep it aside.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Heat oil in a pan. Once hot, add mustard and cumin seeds to it.
• When they start to splutter, add chopped onion, and saute for about 3-4 minutes or till it turns pink.
• Add minced ginger-garlic, and cook for 2-3 minutes. Add salt to taste and sauté for another minute.
• Add 1/2 chopped tomato, green chilies and mix well. Cook for 2 minutes. After that, add bay leaf, cinnamon stick, dried red chilies, and clove. Mix well and cook for another minute. After that, add the chili powder, coriander powder, along with 1/2 cup of water.
• Let the spices cook with water for a few minutes.
• Now add the tempering to the cooked dal, and mix well.
• Add garam masala powder, and kasuri methi and mix well.
• Let it come to a boil, and then cook on medium heat for 2 minutes. Remove from heat.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Transfer dal dhokli to the serving bowl.
• Drizzle with 1 tablespoon of ghee and some lemon juice. Top with chopped onions, and cilantro leaves and serve hot.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

PANCHMEL DAL RECIPE | RAJASTHANI PANCHARATNA DAL

Steps:

• Take 2 tablespoons each of yellow moong dal, chana dal, orange masoor dal, toor dal & split urad dal and wash them thoroughly.
• Add the lentils in a pressure cooker along with 2 cups of water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder (haldi). Pressure cook the mixture for 7-8 minutes or till you get 2 whistles. Turn off the heat and let the steam come out before opening the cooker.
• Take oil in a pan and add some cumin seeds and asafoetida to it.
• When the cumin seeds start to splutter, add some minced ginger, garlic and finely chopped green chillies to the pan.
• Add finely chopped onion and fry them till they start to turn golden brown.
• Then add the remaining salt, turmeric powder and red chilli powder to the pan.
• Add finely chopped or pureed tomatoes. Sauté till the tomatoes and cooked and the gravy starts leaving oil on the sides.
• Then add the steamed dal to the pan.
• Add 1/2 to 1 cup of water to adjust the consistency. Mix well and bring it to a boil.
• Sprinkle some finely chopped coriander leaves on top.
• Panchmel Dal is ready. Serve it hot with roti, paratha, bati or rice.

RAJASTHANI DAL BATI

Steps:

• Preheat oven to 375 F degrees. Line a baking tray with parchment paper and set aside.
• To a bowl add atta, sooji (semolina), besan (chickpea flour), ajwain (carom seeds), fennel powder, red chili powder, salt and pinch of baking soda. Mix till well combined.
• To this add 1/3 cup melted ghee.
• Mix ghee into the flour, rubbing with your fingers till it resemble crumbs.
• Now add little milk as needed to form a stiff dough and set it aside for 10-15 minutes.
• After the dough has rested for a bit divide the dough into 8 equal parts. Make a ball out of each dough ball, press it and then make a dent in the center.
• Place all the bati on a baking sheet and brush them with ghee using a pastry brush.
• Bake at 375 F degrees for 15-18 minutes or till the bottom surface turns light golden brown in color. Then take out of the oven, flip all the bati and bake again for 15-18 minutes from the other side till done.
• To make the dal, first add all the dals in a bowl and add enough water to soak it for around 3-4 hours.
• Once soaked, drain the water and add dal to a pressure cooker. Add 4 cups water , salt and turmeric powder and mix.
• Pressure cook at high for 2 whistles and then lower the heat and cook for 10-15 minutes till dals are completely softened. Set aside.
• Now heat oil and ghee in a pan on medium heat. Once hot, add mustard seeds and cumin seeds and let them crackle.
• Then add chopped garlic, ginger and green chili and saute for few seconds or till they start turning golden brown.
• Then add chopped onion and cook till the raw smell goes away and they turn translucent.
• Now add the tomatoes for cook for 2-3 minutes.
• Then add coriander powder, cumin powder, garam masala and salt to taste. Cook the spices for 1 minute.
• Add the cooked dal to the pan now and mix. Adjust the consistency of dal at this point, add water to make it thinner.
• Let the dal simmer for 5 minutes and then add fresh cilantro.
• Sprinkle cardamom powder and garam masala powder on top and serve immediately with bati and extra ghee.
• To eat crush the bati a litte in a plate, top it with lots of dal and ghee and enjoy!

PANCHMEL DAL RECIPE | PANCHARATNA DAL | RAJASTHANI DAL PANCHRATAN

Steps:

• firstly, in a bowl take ¼ cup toor dal, ¼ cup urad dal, ¼ cup moong dal, ¼ cup masoor dal and ¼ cup chana dal.
• rinse well and soak for 30 minutes.
• transfer the soaked dal into the pressure cooker.
• add ½ tsp turmeric, ½ tsp salt, 2 bay leaf, 1 tsp ghee and 3 cups water.
• pressure cook for 5 whistles or until the dal is cooked completely.
• once the pressure releases, open the cooker and check if the dal is cooked well. keep aside.
• in a large kadai heat 2 tbsp ghee. add 1 bay leaf, 4 cloves, 1 black cardamom, 1 tsp cumin and 1 dried red chilli.
• saute on low flame until the spices turn aromatic.
• now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
• further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.
• saute until the spices turn aromatic.
• add 2 tomato and saute until the tomatoes turn soft and mushy.
• now add cooked dal and mix well adjusting consistency as required.
• cover and simmer for 10 minutes or until the flavours are well absorbed.
• further add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
• to prepare the tempering, heat 1 tsp ghee. add 1 tsp cumin, ¼ tsp chilli powder and 1 dried red chilli.
• immediately pour the tempering over dal. make sure the tadka doesn't get burnt.
• finally, enjoy panchmel dal or pancharatna dal with roti or jeera rice.

RAJASTHANI DAL

Steps:

• Clean and wash both the dals.
• Pressure cook both dals with 3 cups of water, turmeric, green chili and salt for, 6-7 whistles on full flame. Keep the cooker closed till the pressure drops naturally, 10-15 mins.
• Open the cooker and whisk the dal nicely. If it's too thick, add some more hot water and place on the stove, let it boil on low flame., till it reaches your desired consistency.
• 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 chilli slits and fry for another 30 seconds.
• Add kasuri methi, mix and take it off the stove. Immediately add red chilli 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.

PANCHMEL DAL RECIPE

Steps:

• Mix all the dals in a bowl and wash them well.
• Add the dals in a pressure cooker.
• Add water, salt and turmeric powder.
• Pressure cook untill dal is cooked nicely.
• Heat ghee in a pan.
• When the ghee is hot, add hing, jeer and dry red chilies and fry for a few seconds.
• Add onion, green chilli, garlic and ginger and fry untill onion turns brown.
• Pour the tadka over the cooked dal and mix well.
• Add lemon juice and garnish with fresh coriander.
• Serve hot with bati or rice.

RAJASTHANI PANCHMEL DAL RECIPE | PANCHRATNA DAL RECIPE | INDIAN DAL RECIPE

Steps:

• First of all, prepare for boiling dal. Combine all five dals together. Wash and soak for about 20-30 minutes. This will reduce the cooking time.
• Pressure cook the dals with 3 cups of water. 2 Whistle is enough to cook lentils and let the pressure releases on its own. If you like mushy dal then go for 3-5 whistles.
• Meanwhile, prepare for tempering. Heat a kadhai and add ghee.
• To this add cumin seeds, asafoetida, and dry red chilies and let them splutter.
• Now add chopped onion and grated ginger. Fry till they change color to brown.
• Add chopped tomato and cook until tomatoes become mushy.
• Finally add turmeric powder, red chili powder and mix well.
• Now add boiled dal, stir well. Adjust salt as per taste.
• Garnish with chopped coriander and serve hot with roti or rice or baati. Rajasthani panchmel dal is ready to enjoy.

RAJASTHANI DAL

Steps:

• MethodClean, wash and soak both the dals in water for 2 to 3 hours. Drain well.Combine the dals, turmeric powder, 1 cup of water and salt in a pressure cook for 2 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat a deep non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for a few seconds.Add the garlic and onions and dry roast on a medium flame for 1 minute.Add the ginger-green chilli paste, chilli powder, coriander-cumin seeds powder and dry roast for a few seconds, while stirring continuously.Add the cooked dals and ½ cup of water and mix well.Add a little salt, dry mango powder and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes.Serve hot garnished with coriander.