Rajasthani Kadamb
A hearty Rajasthani specialty where five different lentils and gram flour dumplings come together in a tangy yogurt-based gravy. Slow-cooked with whole spices and finished with a smoky ghee tempering, this rustic dish from the desert state is packed with earthy flavors and pairs beautifully with bajra roti or steamed rice.
For 4 servings
- prep
Soak the lentils.
Wash the chana dal, toor dal, moong dal, urad dal and masoor dal together. Soak in enough water to cover for 2 hours, then drain well.
TIPSoaking helps the lentils cook evenly and reduces phytic acid, making nutrients more absorbable. - prep
Prepare the besan dumpling batter.
In a mixing bowl, combine besan with 3 tablespoons water, a pinch of the measured salt, and mix into a thick, smooth paste with no lumps. Set aside.
- pressure cook · ~15 min
Pressure cook the five lentils.
Place the drained lentils in a pressure cooker. Add 2 cups water, the remaining salt, and turmeric powder. Cook on medium heat for 3 whistles, then let the pressure release naturally.
TIPDo not quick-release the pressure — natural release gives the dal a creamier texture. - mix · ~2 min
Whisk the yogurt with water.
While the lentils cook, whisk the yogurt with a quarter cup of water until completely smooth and lump-free. This prevents curdling when added to the hot gravy.
TIPMake sure the yogurt is at room temperature. Cold yogurt can curdle when it hits the hot pan. - simmer · ~5 min
Boil the besan mixture for dumplings.
Open the pressure cooker, mash the cooked dal lightly with a ladle. Bring it to a gentle simmer over low heat. Drop small spoonfuls of the besan batter into the simmering dal. The dumplings will float to the surface as they cook. Cook for 5 minutes until firm.
TIPKeep the flame low — a rolling boil will break the soft besan dumplings apart. - mix · ~7 min
Add the whisked yogurt to the dal.
Keeping the heat on the lowest setting, slowly pour the whisked yogurt into the dal while stirring continuously. Simmer gently, stirring often, for 5 to 7 minutes until the gravy thickens and coats the back of a spoon.
TIPNever stop stirring when you first add yogurt — this prevents it from splitting. - temper · ~11 min
Make the ghee tempering.
1.Heat ghee in a small kadhai over medium heat until it melts and shimmers.2.Add cumin seeds and let them crackle (30 seconds).3.Add asafoetida, dried red chilies, and slit green chilies. Sauté for 20 seconds.4.Add chopped garlic and cook until light golden (1 minute).5.Add ginger paste and sauté until the raw aroma disappears (30 seconds).6.Add finely chopped onions and cook until soft and translucent (3 to 4 minutes).7.Add chopped tomatoes, red chili powder, and coriander powder. Cook until tomatoes soften and ghee separates (5 to 6 minutes). - mix · ~4 min
Combine the tempering with the dal.
Pour the hot tempering over the simmering dal mixture. Stir well to combine. Add garam masala and dry mango powder. Simmer for another 3 to 4 minutes so the flavors meld together.
- garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top. Serve piping hot with bajra roti or steamed rice.
TIPA dollop of fresh white butter on top just before serving takes this dish to the next level.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the five lentils together for exactly 2 hours to ensure even cooking and a creamy texture.
- 2Whisk the yogurt with water until completely smooth to prevent curdling in the hot gravy.
- 3Drop besan dumplings only into a gently simmering dal — a rolling boil will break them apart.
- 4Stir continuously when adding yogurt to the dal; this is the key to a split-free, silky gravy.
- 5Cook the onion-tomato tempering until ghee separates for deep, caramelized flavor.
- 6Let the pressure release naturally after cooking the lentils for a creamier, more cohesive dal.
Adapt it for your goals.
Low-oil
Reduce ghee to 1 tablespoon and skip the tempering; instead, stir in a splash of lemon juice at the end for brightness. This cuts calories while keeping the comforting lentil base.
high proteinHigh-protein
Add 200g of cubed paneer or firm tofu along with the yogurt. This boosts protein content and makes the dish more filling for a post-workout meal.
jainJain
Omit garlic and onion from the tempering. Use asafoetida (hing) generously and add a pinch of asafoetida powder to the yogurt as well. This keeps the dish Jain-friendly while retaining its signature tangy-spicy profile.
veganVegan
Replace yogurt with the same volume of thick coconut milk and use a neutral oil instead of ghee. The coconut milk adds a subtle sweetness that complements the lentils beautifully.
Why this is on our healthy list.
Rich in Plant Protein
Five different lentils provide a complete amino acid profile, making this an excellent protein source for vegetarians and vegans.
High in Dietary Fiber
The combination of lentils and chickpea flour delivers substantial fiber, supporting digestive health and promoting satiety.
Good Source of Iron
Lentils are naturally rich in iron, which is essential for oxygen transport in the body. Pair with a vitamin C source like lemon juice to enhance absorption.
Probiotic Support from Yogurt
The yogurt in the gravy provides beneficial live cultures that support gut health, especially when added at the end of cooking to preserve their potency.
Low Glycemic Index
The slow-cooked lentils and whole spices help stabilize blood sugar levels, making this dish suitable for diabetics when paired with a small portion of rice or roti.
Frequently asked questions
Yes, but reduce the cooking time significantly. Use canned or pre-cooked lentils and skip the pressure cooking step. Add them directly to the tempering along with the yogurt.
