Wednesday, January 5, 2011

Rajasthani Lentils

Lentils are a staple diet in India.  Since a lot of Indians are vegetarians, lentils are a good source of protein and included in the diet. At home we try to have red meat only once a week.  For the rest, we try to divide the meals between chicken, fish, veggies and lentils.  It is not a hard and fast rule, but just a guideline we have.  And lentils and fish go very good together - usually if there is a dal at home, I try to accompany it with some fried fish or grilled fish.  

Red Gram, Black Gram, Green Gram & Bengal Gram
The below recipe is very simple using the minimal of ingredients and/or spices.  You can use only three of the below four lentils if you do not have them all or you can use also just two of them.  You could also omit the chilli powder from the recipe if you want to keep it bland. 

Preparation Time: 10 minutes
Serves: 4


20 grams red gram dal
20 grams black gram dal
20 grams green gram dal
20 grams Bengal gram dal
Salt to taste
½ teaspoon turmeric powder
2 tablespoons sunflower oil
½ teaspoon red chilli powder
1 teaspoon cumin seeds
2 cups water 
1 tablespoon coriander leaves, cut
1 tablespoon coconut gratings


  1. Wash and mix all the dals and soak for one hour.  
  2. Add salt and turmeric and water to the dals.  Cook till dals are tender.  
  3. Mash to blend with the liquid.  Remove from fire.  
  4. Heat oil separately in another vessel and add the cumin seeds when oil is hot.  
  5. Add the red chili powder and now add the dal mixture to this.  
  6. Garnish with coriander leaves and coconut gratings.  Serve hot with rice.

No comments:

Post a Comment