Spiced Rajastani Five-Lentil Dal
Ingredients
- 5 different types of lentils
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2-3 bay leaves
- 3 cloves
- 1 cinnamon stick
- 1 tablespoon oil
- 1 cup water
- 1 teaspoon cumin seeds
- Pinch of asafoetida powder
- 3-4 garlic cloves, finely chopped
- 1 small piece of ginger, finely chopped
- 2 green chilies, finely chopped
- 1 medium onion, finely chopped
- 5-6 tomatoes, finely chopped
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander-cumin powder
- 1 tablespoon garam masala
- 2 tablespoons dried fenugreek leaves (kasuri methi)
- Additional oil for tadka
- Chopped fresh coriander for garnish
Preparation
Soak all the lentils for 3-4 hours.
Place the soaked lentils in a pressure cooker.
Add 1/2 teaspoon turmeric powder to the pressure cooker.
Add salt as per taste.
Add 2-3 bay leaves, 3 cloves, and 1 cinnamon stick.
Add 1 tablespoon oil to the pressure cooker.
Add 1 cup water and pressure cook for up to 3 whistles.
Heat 1 tablespoon oil in a separate pan.
Add 1 teaspoon cumin seeds to the pan.
Add a pinch of asafoetida powder.
Add 3-4 finely chopped garlic cloves.
Add 1 finely chopped small piece of ginger.
Add 2 finely chopped green chilies.
Add 1 finely chopped medium onion.
Add salt as per taste and fry until light golden-brown.
Add 5-6 finely chopped tomatoes and cook until dry.
Add 1 teaspoon turmeric powder.
Add 1 teaspoon red chili powder.
Add 1.5 teaspoons coriander-cumin powder.
Fry the masalas well.
Add the cooked dal and mix well.
Add water if needed to adjust consistency.
Add 1 tablespoon garam masala.
Add 2 tablespoons kasuri methi, mix, and turn off the heat.
For optional tadka, heat oil in a pan.
Add kasuri methi to the tadka pan.
Add 1 teaspoon red chili powder to the tadka.
Pour the tadka over the dal.
Add chopped fresh coriander for garnish.
Tips
You can omit the tadka if desired.
Serve the dal with rice for a complete meal.
