How to make Rajasthani Dal - This goes so well with the batis to make the famous Rajasthani speciality Dal Baati.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal Gram, Skinless Split Green Gram

Cuisine : Rajasthani

Course : Dals and Kadhis

Rajasthani Dal Recipe Card

Rajasthani Dal

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Rajasthani Dal checkout Cholar Dal , Rajasthani Panchmel Dal, Cholar Dal, Sindhi Dal . You can also find more Dals and Kadhis recipes like Vengaya Sambhar, Rajgire Ki Kadhi , Sindhi Kadhi, Dal Tadka.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajasthani Dal Recipe

  • Split Bengal Gram soaked 5 tablespoons

  • Skinless Split Green Gram soaked 1/2 cup

  • Salt to taste

  • Ginger chopped 2 piece

  • Turmeric powder 1 teaspoon

  • Pure ghee 3 tablespoons

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Onions chopped 1 large

  • Red chilli powder 1 teaspoon

  • Amchur powder 1 1/2 teaspoon


Step 1

Drain and pressure cook chana dal and moong dal with salt, ginger and turmeric powder in 2 cups water till 3 whistles are given out.

Step 2

Heat ghee in a non stick pan, add asafoetida, cumin seeds and onion and sauté till lightly browned. Blend the dals with a hand blender lightly.

Step 3

Add red chilli powder to the onion and mix well. Add this mixture to the dals and mix well.

Step 4

Add the amchur and mix well. Break baatis, drizzle ghee on them and serve with hot Rajasthani dal.