Rajasthani Dal
By: Anonymous
Published: Saturday, February 13, 2010 - 7:59am

Ingredients




cup green gram Split (moong Dal)
5 tablespoons Bengal gram split (chana Dal)
1 tablespoon ginger (chopped)
1 teaspoon turmeric powder
Salt to taste
2 tablespoons oil (I just use peanut or 1 teaspoon Cumin Seeds
teaspoon Asafoetida (known as "hing" in Indo-Pak groceries)
2 red chilies, whole and dried
cup onions (chopped)
1 tablespoon red chili powder (cayenne)
1 teaspoon dry mango powder (amchur)

Preparation

1 Pick, wash and soak moong dal and chana dal in about 3 cups of water for an hour. Boil soaked moong and chana dal with 4 cups of water, salt, turmeric powder and chopped ginger till chana dal is cooked. Heat oil in a pan. Add cumin seeds, asafoetida and whole dry red chilies and cook till cumin seeds begin to crackle. Add chopped onions, cook till onions are light brown. Add red chili powder and cooked dal to this. Simmer for 10 minutes and add amchur or 2 teaspoons of lemon juice. 2 : :- Judy B -: :-