Rajasthani daal recipe

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Rajasthan is a North Western Indian state known for palaces, royal cuisine and the vast desert. This daal is a vegan version with authentic flavors.


  • 1 cup split yellow pigeon peas ( toor daal) cooked
  • 1.5-2 cups water
  • 5-6 cloves crushed
  • 1-2 tsp sugar
  • Salt to taste
For the Tadka or Tempering
  • 2 Tbsp vegetable oil
  • 1 tsp cumin seeds
  • Pinch of hing or Asafetida
  • ½ tsp turmeric
  • 4 cloves whole
  • 4 round red chili or any chili
How to Make It
  1. Add water to cooked toor daal to get a desired consistency.
  2. Add ground cloves and bring to a boil.
  3. Simmer for 15-20 minutes so that the flavor of cloves is infused in the daal.
  4. Season with salt and sugar to get a hint of sweetness, enough to balance the heat of the cloves.
  5. For the tadka or tempering – heat oil in a small wok. Add cumin seeds, Asafetida, cloves and red chili in rapid succession. Switch off heat to avoid burning.
  6. Pour this on the daal carefully and mix it in. Save some for topping the daal.
  7. Simmer daal for 5 more minutes. Serve garnished with the remaining tadka or tempered oil mixture.
  8. Serve as part of an Indian meal with roti or rice.

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