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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
Prepare the Lentils and Vegetables
Pressure Cook the Mixture
Prepare the Masala (Tadka)
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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.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 333.5 calories per serving with 13.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala Base
Combine and Simmer
Finish and Garnish
To make this recipe vegan, simply replace the ghee with a neutral vegetable oil or coconut oil.
For an extra protein boost, add 100g of crumbled or cubed paneer in the last 5 minutes of simmering.
Feel free to use other vegetables like potatoes, bottle gourd (lauki), or bell peppers based on availability.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper along with the garam masala.
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.
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.
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.
Spices like turmeric, cumin, and ginger have anti-inflammatory and antioxidant properties that help strengthen the immune system and protect the body from infections.
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.
One serving of Rajasthani Kadamb (approximately 1 cup or 395g) contains around 350-400 calories. The exact count can vary based on the amount of ghee and the specific vegetables used.
Absolutely. The only non-vegan ingredient is ghee. You can easily substitute it with an equal amount of any neutral vegetable oil, such as sunflower or canola oil, to make the dish fully plant-based.
This dish pairs wonderfully with traditional Indian breads like bajra roti (pearl millet flatbread), jowar roti (sorghum flatbread), or regular chapati. It also goes well with steamed basmati rice or jeera rice.
While the traditional recipe uses these five dals, you can certainly experiment. However, be mindful of cooking times. Softer dals like masoor and moong cook faster than harder ones like chana and toor.
Leftover Kadamb can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often become even better the next day. Reheat thoroughly before serving, adding a little water if needed.