The perfect meal in a bowl! Dal and Rabodi, garnished with chutney and spices makes the healthiest meal and tastes perfect too!
List Of Ingredients:
1. Tur dal/ Lal masoor daal – 1/2 cup or 1/4 cup each
2. Rasatva turmeric powder – 1/2 tbsp
3. Heeng – pinch
4. Rasatva red chilli powder – 1/2 tbsp
5. Mustard seeds – 1/2 tbsp
6. Rasatva cumin seeds – 1/2 tbsp
7. Ginger garlic paste – 1-1.5 tbsp
8. Tomato – 1/2 cup finely chopped
9. Onion – 1/2 cup finely chopped
10. Rasatva Rabodi
11. Green chillies – 3-4
12. Curry leaves – 10
13. Rasatva chaat masala – to taste
14. Mustard oil – 1 tbsp
15. Rasatva rock salt – to taste
16. Bhujia for garnish
No. of Ingredients – 16
Preparatation Time – 10 min
Cooking Time – 25 min
Servings – 2
Recipe:
1. Rinse the lentils in water (1/2 cup tur dal, or 1/4 cup each of tuvar dal and lal masoor dal. After rinsing, pour the lentils into a pressure cooker and toss in a pinch of turmeric powder, and 1.5 cups of water
2. Pressure cook the lentils until they are thoroughly cooked and completely soft. Once lentils are cooked, mash and then set aside.
3. Heat 2-3 tbsp of ghee. Once hot, add 1/2 or 3/4 tbsp of black mustard seeds. When you hear the mustard seeds starts crackling, add 1 tbsp of Rasatva cumin seeds and fry them with the mustard seeds for several seconds or until they change colour.
4. Add 1/3 cup of chopped onions. Saute the seeds and onion mixture until the onions become translucent or lightly browned.
5. Add 1-1.5 tbsp ginger-garlic paste and stir. Saute the mixture for a few seconds. Add 10-12 curry leaves, 2-3 Dry red chillies and 1-2 green chillies. Mix well on a low heat, stirring to combine the flavours, Add all the spice powders and mix again. (1/2 tbsp turmeric powder, 1/2 tbsp red chilli powder, 1-2 pinches of asafoetida, or heeng).
6. Add 1/2 cup finely chopped tomatoes. Stir and saute until the tomatoes become soft. The oil should also start to leave the masala mixture.
7. Add your mashed lentils. Combine and mix everything evenly with the rest of the masala mixture.
8. Pour 1-1.5 cups water. You can adjust the consistency of dal fry by adding more or less water. Season with salt. Simmer 5-6 mins on a low to medium heat. Stir occasionally, so that the lentils do not stick at the bottom of a pan.
9. Switch off the heat and add 2 tbsps of chopped coriander leaves and squeeze some lemon juice for a little added freshness.
10. Boil rabodi just as you boil pasta, by adding a pinch of salt and a little oil to the water when boiling.
11. Take boiled rabodi in a small bowl.
12. Pour hot dal over it.
13. Garnish with chopped onions, chaat masala, lemon juice, bhujia, fresh chopped coriander, and a little imli chutney if you like a dash of sweetness.
14. Get your perfectly healthy and delicious meal in a bowl ready in no time.