Moth Dal Rajasthani
Moth bean dal cooked with tomato and Rajasthani spices. Native desert pulse — high protein, drought-resistant crop staple.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- onion — 2 piece (chopped)
- salt (optional) (whole)
- coriander powder — 1 tsp (ground)
- Tomato — 100 g (chopped)
- Ginger — 1 tsp (ground)
- Matki (Sprouted Moth Beans - Premium Grade) — 250 g (soaked)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Garlic — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- Asafoetida — 0.25 tsp
- oil — 2 tbsp (whole)
Method
- Wash the matki thoroughly and soak it for at least 20 minutes. Finely chop the onion, tomato, ginger and garlic.
- Pressure cook the matki with turmeric powder and a little salt in enough water for 3 to 4 whistles until soft.
- Heat the oil in a pan on medium flame and add the cumin seeds and asafoetida, letting them crackle.
- Add the chopped ginger and garlic and saute for a minute.
- Add the chopped onion and cook until golden brown, stirring often.
- Add the chopped tomato, coriander powder and red chilli powder, and cook until the tomato softens and the masala releases oil.
- Add the cooked matki along with its water into the masala, add salt to taste and simmer on low flame for 10 to 12 minutes to let the flavours blend into a thick gravy.
- Garnish with fresh chopped coriander leaves and serve hot with bajra roti or steamed rice, in true Rajasthani style.
Common questions
- Moth Dal Rajasthani ko English mein kya kehte hain?
- मोठ दाल राजस्थानी ko English mein Moth Dal Rajasthani likhte hain.
- Ek plate Moth Dal Rajasthani mein kitni calories hoti hain?
- 129 kcal per plate.
- Kitna time lagta hai?
- 510 min lagta hai — 480 min taiyari, 30 min pakana.