Rajasthani Dal

Photo: flickr user Koshyk

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

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.

: :- Judy B -: :-