Rajasthani Kadamb

Name: Rajasthani Kadamb
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 2 tbsp chana dal (soaked 2 hours, drained); 2 tbsp toor dal (soaked 2 hours, drained); 2 tbsp moong dal (yellow split, soaked 2 hours, drained); 2 tbsp urad dal (split white, soaked 2 hours, drained); 2 tbsp masoor dal (split red, soaked 2 hours, drained); 0.5 cup besan; 0.75 cup yogurt (whisked until smooth, at room temperature); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 tsp ginger paste; 4 pcs garlic (cloves, minced); 2 tbsp ghee; 1 tsp cumin seeds; 2 pcs dried red chili (broken in half); 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch dry mango powder; 0.5 tsp salt; 2 cup water (for cooking dals); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

7/10

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.

PREP

20m

COOK

40m

SERVES

1 KATORI

280 cal

SERVINGS

METHOD · 9 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the five lentils together for exactly 2 hours to ensure even cooking and a creamy texture.
2
Whisk the yogurt with water until completely smooth to prevent curdling in the hot gravy.
3
Drop besan dumplings only into a gently simmering dal — a rolling boil will break them apart.
4
Stir continuously when adding yogurt to the dal; this is the key to a split-free, silky gravy.
5
Cook the onion-tomato tempering until ghee separates for deep, caramelized flavor.
6
Let the pressure release naturally after cooking the lentils for a creamier, more cohesive dal.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

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 protein

High-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.

jain

Jain

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.

vegan

Vegan

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.

HEALTH BENEFITS

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.

QUESTIONS?

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.