A traditional Rajasthani dish made with chana daal and served with rice, featuring a flavorful tarka.
Ingredients
Daal
- 3/4cupchana daal
- 1pieceonion (medium, roughly cut)
- 1piecetomato (medium, roughly chopped)
- 2piecegreen chilli (roughly chopped)
- 1tspsalt
- 1/4tspturmeric
- 1/2cupwater
- 1tspghee
Tarka
- 1tbspghee
- 1/4tspheeng
- 1tspcumin seeds
- 10piececurry leaves
- 1inginger (thinly sliced)
- 2piecedried red chilli
- 1/2tspred chilli powder
- 1/2tspgaram masala
- 2tbspcoriander leaves (chopped)
How to make Rajasthani Daal Rice
Cooking Daal
In one cup of boiling water, add chana daal, onion, tomato, green chilli, salt, and turmeric. Mix well.
Add 0.5 cup of water and ghee. Cover and cook on low heat until the daal is fully cooked.
Let it cool down while covered for 30 minutes. Open and mix well.
Preparing Tarka
Heat ghee in a pan. Add heeng and cumin seeds until they sputter.
Add curry leaves and ginger, and let it heat.
Add dried red chilli and red chilli powder. Fry briefly.
Pour the tarka over the cooked daal.
Final Touch
Mix well and add water if required to adjust consistency.
Boil the daal once more, sprinkle garam masala, and mix.
Add coriander leaves, mix well, and serve with rice.
Tips & Tricks
Letting the daal sit covered after cooking helps it absorb flavors better.
Adjust the amount of water based on your preferred consistency.
