Rajasthani Dal

How to Prepare

1. Rinse the toor dal, moong dal, and chana dal thoroughly under running water until the water runs clear.
2. In a pressure cooker, add the rinsed dals
3. 10 cups of water
4. 2 tsp turmeric powder, and 2 tsp salt. Pressure cook for 3 whistles or until the dals are soft and mushy.
5. Heat 6 tbsp ghee in a large pot over medium heat. Add 2 tsp cumin seeds and let them splutter.
6. Add 4 finely chopped onions and sauté until golden brown.
7. Add 6 chopped tomatoes and cook until they turn mushy.
8. Add 2 tbsp ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
9. Add 4 tsp red chili powder
10. 2 tsp coriander powder
11. 1 tsp garam masala, and 1 tsp asafoetida. Mix well and cook for 1 minute.
12. Add the cooked dal mixture to the pot and stir to combine. Adjust consistency by adding water if needed (about 2-3 cups).
13. Simmer the dal for 10-15 minutes on low heat, stirring occasionally.
14. Garnish with 1 cup chopped coriander leaves and serve hot with roti or rice.