Loading...
A simple yet flavorful Rajasthani dish made with soaked yellow moong dal. This dry lentil preparation is light on the stomach, quick to make, and pairs wonderfully with hot chapatis or as a side with rice and curry.
For 4 servings
Prepare the Dal: Rinse the moong dal under cold running water until the water runs clear. Soak it in 3 cups of water for at least 30 minutes. After soaking, drain the water completely using a fine-mesh sieve and set aside.
Start the Tempering (Tadka): Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle and turn fragrant, which takes about 30-45 seconds.
Sauté Aromatics: Add the hing, grated ginger, and slit green chilies. Sauté for 30 seconds until the raw aroma of ginger mellows. Then, add the finely chopped onion and cook for 4-5 minutes until it becomes soft and translucent.
Add Spices: Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to toast the spices without burning them.
Cook the Dal: Add the drained moong dal to the pan. Stir gently for a minute to coat the lentils with the spice mixture. Pour in 2 cups of water and add salt. Mix well.
Simmer to Perfection: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-15 minutes. The dal should be cooked through but still hold its shape (al dente).
Check and Adjust: Uncover and check the dal. Most of the water should be absorbed, resulting in a semi-dry consistency. If it's too dry, add a splash of hot water. If there's excess water, cook uncovered for a few more minutes until it evaporates.
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A simple yet flavorful Rajasthani dish made with soaked yellow moong dal. This dry lentil preparation is light on the stomach, quick to make, and pairs wonderfully with hot chapatis or as a side with rice and curry.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 259.11 calories per serving with 13.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Garnish: Turn off the heat. Sprinkle the garam masala and fresh lemon juice over the dal. Gently fluff with a fork to mix. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
For extra flavor and a slight tang, add one finely chopped tomato along with the onions. Cook until the tomatoes are soft and well-integrated.
For an enhanced aroma, prepare a final 'tadka' (tempering). Heat 1 tsp of ghee, add a pinch of hing, 1/2 tsp mustard seeds, and 1-2 dried red chilies. Pour this sizzling tempering over the finished dal before serving.
To make this recipe vegan, simply replace the ghee with a neutral vegetable oil like sunflower or canola oil.
For a 'satvik' or Jain-friendly version, you can omit the onions and ginger. The dish will still be delicious due to the other aromatic spices.
Moong dal is one of the best plant-based sources of protein, which is essential for muscle repair, growth, and overall body function.
Compared to other lentils, yellow moong dal is very light on the stomach and easy to digest, making it an excellent food for all ages, including when recovering from illness.
The high fiber content aids in digestion, promotes a feeling of fullness to help with weight management, and helps regulate blood sugar levels.
This dal is a good source of essential nutrients like potassium, magnesium, iron, and B vitamins, which contribute to heart health and energy production.
Mogar Dal is a traditional Rajasthani dish made from yellow split moong dal. Unlike most dals which are soupy, Mogar is a semi-dry preparation where the lentils are cooked until tender but still hold their shape, resulting in a 'khila-khila' or separated texture.
Yes, Mogar Dal is very healthy. Moong dal is an excellent source of plant-based protein and dietary fiber. It's light, easy to digest, and low in fat, making it a nutritious addition to any meal.
One serving of this Mogar Dal recipe contains approximately 250-280 calories, primarily from the lentils and ghee. It's a balanced dish providing protein, complex carbohydrates, and essential nutrients.
This usually happens due to overcooking, adding too much water initially, or not soaking the dal. Ensure you soak the dal properly and cook it on a low flame, checking frequently towards the end of the cooking time to prevent it from overcooking.
It pairs beautifully with hot phulkas, chapatis, or parathas. It can also be served as a protein-rich side dish with a larger meal of rice and another curry like Kadhi.
While possible, it's not recommended for beginners as it's very easy to overcook the dal and make it mushy. If you do, use less water (about 1.5 cups) and cook for just 1 whistle on medium heat.