Rajasthani Moong Ki Dal

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.

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

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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.
Rajasthani Dal
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Rating: 0
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Rate this recipe!
Cuisine Rajasthan
By Cook Method Pressure Cooker, Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Gourmet Dals
Servings
Ingredients
For the Boil
For the Tempering
Cuisine Rajasthan
By Cook Method Pressure Cooker, Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Gourmet Dals
Servings
Ingredients
For the Boil
For the Tempering
Rajasthani Dal
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and pressure cook the moong dal along with salt, turmeric, ginger, green chillies and tomatoes for 2 to 3 whistles.
  2. Once done, add required water and bring to a boil.
  3. In a small pan, heat ghee add cumin seeds, hing.
  4. Switch off and add red chili powder and pour on the simmering dal.

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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.

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