Rajasthani Kadamb
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.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Lentils and Vegetables
- b.Combine all five dals in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear.
- c.Soak the rinsed dals in 3 cups of fresh water for at least 30 minutes. This helps them cook faster and more evenly.
- d.While the dals are soaking, wash and chop all the vegetables into bite-sized pieces.
- 2
Step 2
- a.Pressure Cook the Mixture
- b.Drain the soaked dals completely.
- c.Transfer the drained dals and chopped vegetables to a 3-liter or larger pressure cooker.
- d.Add 4 cups of water, turmeric powder, and 1/2 tsp of salt. Stir well.
- e.Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes.
- f.Turn off the heat and let the pressure release naturally. The dals should be completely soft and mushy.
- 3
Step 3
- a.Prepare the Masala (Tadka)
- b.While the pressure cooker cools, heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Once the ghee is hot, add the cumin seeds and let them sizzle for 30 seconds.
- d.Add the hing, followed immediately by the finely chopped onions.
- e.Sauté the onions for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
- f.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala Base
- b.Add the tomato puree to the pan.
- c.Stir in the red chili powder, coriander powder, and cumin powder.
- d.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
Step 5
- a.Combine and Simmer
- b.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.
- c.Pour the cooked dal mixture into the pan with the prepared masala.
- d.Add the remaining 3/4 tsp of salt and mix everything thoroughly.
- e.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
Step 6
- a.Finish and Garnish
- b.Sprinkle the garam masala and crushed kasuri methi over the dal.
- c.Stir in the fresh lemon juice (if using).
- d.Mix well and cook for one final minute.
- e.Turn off the heat. Garnish with a generous amount of freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dals is a crucial step for a creamy texture and even cooking. Don't skip it.
- 2Sautéing the onions until they are deeply golden brown is key to developing the rich, foundational flavor of the dish.
- 3For a richer flavor, you can add a final 'tadka' of 1 tbsp ghee, 1/2 tsp mustard seeds, and 2 dried red chilies before serving.
- 4This dish thickens as it cools. Add a little hot water to adjust the consistency when reheating.
- 5Let the Kadamb rest for 10-15 minutes before serving to allow the flavors to deepen and meld together.
Adapt it for your goals.
Vegan
To make this recipe vegan, simply replace the ghee with a neutral vegetable oil or coconut oil.
Add ProteinAdd Protein
For an extra protein boost, add 100g of crumbled or cubed paneer in the last 5 minutes of simmering.
Different VegetablesDifferent Vegetables
Feel free to use other vegetables like potatoes, bottle gourd (lauki), or bell peppers based on availability.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper along with the garam masala.
Why this is on our healthy list.
Excellent Source of Protein
The combination of five different lentils provides a complete amino acid profile, making this dish a fantastic source of plant-based protein, essential for muscle repair and growth.
High in Dietary Fiber
Rich in fiber from both lentils and vegetables, this dish aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Rich in Micronutrients
This dal is a powerhouse of essential minerals like iron, magnesium, and potassium, and vitamins such as folate and B vitamins, which are vital for energy production and overall well-being.
Boosts Immunity
Spices like turmeric, cumin, and ginger have anti-inflammatory and antioxidant properties that help strengthen the immune system and protect the body from infections.
Frequently asked questions
Yes, Rajasthani Kadamb is very healthy. It's packed with plant-based protein and fiber from the five types of lentils, and rich in vitamins and minerals from the mixed vegetables. The use of traditional spices also offers various health benefits.