Saturday, January 21, 2017

Dal Jodhpuri

As in most Indian homes, dal is a staple in our house too. You just don't measure or think about the ingredients when you make regular everyday kind of food. On days I don't make dal it's usually khari or curry with enough gravy to mix with good old rice. The recipe I'm posting today is simple but delicious. A few ingredients and the addition of ghee makes it special.

And with the name Jodhpuri one can't help thinking about the amazing cuisine of Rajasthan as a whole. There aren't very many Rajasthani recipes I have made but sangri, gatte ki sabji, kadhi and laddoos have been tried, tasted and loved to bits. Writing this reminds me of our travels in Rajasthan when our boys were quite young. We did a road trip that covered 12 cities and till today that trip remains one of the most enjoyable ever!

Ingredients: Serves 3-4
1 cup chana dal
1/2 cup moong dal
A pinch of hing
3 dried chillies
Turmeric powder
Salt to taste
Ghee
Cumin seeds
Coriander leaves
Dal Jodhpuri made on another occasion
Method:
Wash and soak the chana dal for about an hour. Then transfer the dal to a pressure cooker. Wash the moong dal and add it to the cooker. Add salt and turmeric powder. Add about 21/2 cups water.
Cook for a couple of whistles. Mine is a small cooker. Open the cooker after the steam goes off.
Heat the ghee in a kadhai. Add the hing, cumin seeds and dry chillies.
Pour the dal and cook for a couple of minutes. Remove from the flame and transfer contents to a serving bowl.
Garnish with coriander leaves.
This dal can be served with rice or roti. The addition of ghee makes it wonderful, flavourful and aromatic.
I didn't write the measurement for ghee as it is all about personal preferences. As for me I like to add generous dollops.:)
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