Rajasthani Moong Ki Dal

Rajasthani Dal

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Rajasthani Moong Ki Dal is one of the simplest dal that is very light and so very easy to cook. This makes a wonderful side dish when you plan a feast featuring Rajasthani Khanna.

While simple Moong Ki Dal / Pesarapappu Kura is very commonly made at home, when Vaishali suggested I make this for the Dal component when making the Rajasthani thali, I was wondering how different can it be. Well this has ginger added and the trademark red chili powder added finally, though my picture doesn’t feature that as I unfortunately stirred the dal.

We are starting the BM#88, Week 3, where I will be sharing some Dazzling Dals.

Rajasthani Dal  How to make Rajasthani Dal How to make Rajasthani Dal 1

Rajasthani Moong Ki Dal

For the Boil
1 cup Moong Dal Split Yellow Dal
1 big Tomato
3 to 4 Green Chillies
Salt to Taste
A Pinch Turmeric Powder
Water as required
1 /2 inch Ginger pounded

For the Tempering

2 tsp Ghee
1 tsp Cumin Seeds
A Pinch Asafoetida / Hing
1 / 2 tsp Red Chilli Powder

Wash and pressure cook the moong dal along with salt, turmeric, ginger, green chilies and tomatoes for 2 to 3 whistles.
Once done, add required water and bring to a boil.
In a small pan, heat ghee add cumin seeds, hing.
Switch off and add red chili powder and pour on the simmering dal.

Rajasthani Dal - Rajasthani Thali

Rajasthani Dal

Rajasthani Moong Ki Dal is one of the simplest dal that is very light and so very easy to cook. This makes a wonderful side dish when you plan a feast featuring Rajasthani Khanna.
Course Lunch Box, Main Dish - Gravies
Cuisine Rajasthan
By Cook Method Pressure Cooker, Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Gourmet Dals
Author Srivalli

Ingredients

For the Boil

  • 1 cup Moong Dal Split Yellow Dal
  • 1 big Tomato
  • 3 to 4 Green Chillies
  • Salt to Taste
  • A Pinch Turmeric Powder
  • Water as required
  • 1 /2 inch Ginger pounded

For the Tempering

  • 2 tsp Ghee
  • 1 tsp Cumin Seeds
  • A Pinch Asafoetida / Hing
  • 1 / 2 tsp Red Chilli Powder

Instructions

  • Wash and pressure cook the moong dal along with salt, turmeric, ginger, green chillies and tomatoes for 2 to 3 whistles.
  • Once done, add required water and bring to a boil.
  • In a small pan, heat ghee add cumin seeds, hing.
  • Switch off and add red chili powder and pour on the simmering dal.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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11 comments

  1. Most of the dals across India are so similar with a variation of one or two ingredients, which changes the flavor vastly. Simple moong ki dal looks so good. I thoroughly enjoyed this theme and have one or two in the magic folder as well.

  2. Omg, that platter looks super tempting, wish i could dish as much as like you Valli. Rajasthani moong ki dal looks absolutely incredible and definitely comforting. Fantastic dal.

  3. Now I know where my mom got her recipe. She makes this exact version and I always thought its her own creation out of laziness. Lol. I absolutely love this dal Valli. Even though it is simple, it simply tastes amazing. 🙂 Looks good.

  4. Moong dal is one of my favorite dals — it cooks fast and tastes so soothing and comforting. Ginger sure gives a nice kick to this dal. Will try it out some time.

  5. I can finish this dal with some hot ghee smeared chapatis. Nothing beats the classic combo of dal and roti.

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