A hearty and nutritious Rajasthani specialty combining five types of lentils and mixed vegetables in a spicy, aromatic gravy. This one-pot meal is a true celebration of desert flavors, perfect with hot rotis or rice.
Prep20 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 serving
343cal
14gprotein
49gcarbs
Ingredients
3 tbsp Toor Dal (Also known as split pigeon peas)
3 tbsp Chana Dal (Also known as split Bengal gram)
3 tbsp Moong Dal (Split and skinned yellow lentils)
2 tbsp Urad Dal (Split and skinned black gram)
2 tbsp Masoor Dal (Also known as red lentils)
1.5 cup Mixed Vegetables (Chopped carrots, beans, peas, cauliflower)
Perfectly spiced Rajasthani Kadamb – a unique, soul-satisfying homestyle comfort food that warms your heart.
This konkani dish is perfect for lunch. With 342.64 calories and 14.31g of protein per serving, it's a high-fiber, low-calorie option for your meal plan.
12gfat
2 pcs Onion (Medium, finely chopped)
1.5 tsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 cup Tomato Puree (From 2 medium tomatoes)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
4 cup Water (For pressure cooking, plus more as needed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional)
Instructions
1
Prepare the Lentils and Vegetables
Combine all five dals in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear.
Soak the rinsed dals in 3 cups of fresh water for at least 30 minutes. This helps them cook faster and more evenly.
While the dals are soaking, wash and chop all the vegetables into bite-sized pieces.
2
Pressure Cook the Mixture
Drain the soaked dals completely.
Transfer the drained dals and chopped vegetables to a 3-liter or larger pressure cooker.
Add 4 cups of water, turmeric powder, and 1/2 tsp of salt. Stir well.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes.
Turn off the heat and let the pressure release naturally. The dals should be completely soft and mushy.
3
Prepare the Masala (Tadka)
While the pressure cooker cools, heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the cumin seeds and let them sizzle for 30 seconds.
Add the hing, followed immediately by the finely chopped onions.
Sauté the onions for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Cook the Masala Base
Add the tomato puree to the pan.
Stir in the red chili powder, coriander powder, and cumin powder.
Cook this masala on medium-low heat for 7-9 minutes, stirring frequently, until it thickens and you see ghee separating from the sides of the mixture.
5
Combine and Simmer
Open the pressure cooker once the pressure has settled. Gently mash the cooked dal and vegetable mixture with the back of a ladle to create a creamy consistency.
Pour the cooked dal mixture into the pan with the prepared masala.
Add the remaining 3/4 tsp of salt and mix everything thoroughly.
Bring the Kadamb to a gentle boil, then reduce the heat to low. Let it simmer for 8-10 minutes, allowing the flavors to meld. If it's too thick, add a splash of hot water to reach your desired consistency.
6
Finish and Garnish
Sprinkle the garam masala and crushed kasuri methi over the dal.
Stir in the fresh lemon juice (if using).
Mix well and cook for one final minute.
Turn off the heat. Garnish with a generous amount of freshly chopped coriander leaves and serve hot.
