Tuesday, June 12, 2007

Rajasthani daal

Split green gram (moong dal) 1/2 cup
Split Bengal gram (chana dal) 5 tablespoons
Salt to taste
Turmeric powder 1 teaspoon
Ginger, finely chopped 2 one inch pieces
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida a pinch
Whole dry red chillies, halved 3
Onion, finely chopped 1 large
Red chilli powder 1 tablespoon
Dry mango powder (amchur) 1 1/2 teaspoons

Soak moong dal and chana dal together in about three cups of water for an hour. Drain. Boil dals in four cups of water adding salt, turmeric powder and ginger till cooked.Heat ghee in a pan. Add cumin seeds, asafoetida and red chillies and as cumin seeds begin to change colour, add onion. Cook till onion turns light brown. Add red chilli powder and cooked dal to this. Add half a cup of water and bring to a boil. Reduce heat and simmer for ten minutes. Add amchur and adjust salt. Mix well.
Serve hot with baati.