Rajhastani Daal

Ingredients

½ cup, toor (arhar) dal
½ cup, moong dal
½ tsp, turmeric
1 nos, green chili, chopped
2 cups, water
Salt as per taste

For tempering:-
A generous pinch of hing (asafoetida)
½ tsp, mustard seeds
½ tsp, cumin seeds
½ tsp, ginger, grated
4 nos, red button chilies
1-2 nos, green chili, slit
1 tsp, kasuri methi (dried fenugreek)
½ tsp, red chili powder
Juice of one lemon
1 tbsp, ghee

METHOD

Clean and wash both the dals.

Pressure cook both with 2 cups of water, turmeric, green chili and salt upto 3 whistles or till done.

If dal is too thick, add some more water and place on the stove, let it boil on low flame.

Mean while heat the ghee in small pan, add mustard seeds, cumin seeds and allow it to crackle. Add hing.

Add ginger and fry for 30 seconds. Add button chilies, green chili slits and fry for another 30 seconds.

Add kasuri methi, mix and take it off the stove. Immediately add red chili powder and mix, add this tempering to the boiling dal. Also add lemon juice and mix.

Simmer the dal for another 2-3 minutes.

Take it off the stove, dish out and garnish it with green coriander leaves & Serve.

Rajhastani Daal