Recipe: Yummy Rajasthani-Jodhpuri Malai Mogar Dal-Sabji 💁🏻‍♀️

328x600

328x600

300x600

Rajasthani-Jodhpuri Malai Mogar Dal-Sabji 💁🏻‍♀️.

You can have Rajasthani-Jodhpuri Malai Mogar Dal-Sabji 💁🏻‍♀️ using 23 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rajasthani-Jodhpuri Malai Mogar Dal-Sabji 💁🏻‍♀️

1. You need 500 gms of Yellow Moong Dal: Washed and Soaked for at least 3-4 hrs time, best is overnight.
2. Prepare 2 tbsps of Cooking Oil: Any.
3. You need 2 tbsps of Ghee.
4. You need of To Taste Salt.
5. You need 2-3 of Green Chillies: Finely Chopped.
6. Prepare 1 tbsp of Ginger-Garlic Paste.
7. You need 1 of Onion: Finely Chopped.
8. Prepare 1/4 Cup of Fresh Coriander Leaves: Finely Chopped.
9. It's 1/4 tsp of Methi/Fenugreek Seeds.
10. You need 1/2 tsp of Fennel/Saunf Seeds.
11. You need 1/2 tsp of Cumin Seeds.
12. It's 1/2 tsp of Hing/Asafoetida.
13. It's 3-4 of Cloves.
14. Prepare 1 of Bay Leaf.
15. It's 3-4 of Green Cardamoms.
16. It's 1-2 of Dry Red Chillies.
17. It's 1 tsp of Coriander Powder.
18. It's 1/2 tsp of Turmeric Powder.
19. It's 1 tsp of Red Chilli Powder.
20. It's 1/2 tsp of Garam Masala Powder.
21. You need 1 tbsp of Fresh Lemon Juice: Optional.
22. Prepare 1/2-1 Cup of Water (RT).
23. It's of Garnish: Fresh Cream (Well Whisked).

Rajasthani-Jodhpuri Malai Mogar Dal-Sabji 💁🏻‍♀️ instructions

1. Heat up a frying pan over the medium flame: Add in the admixture of both the cooking oil & ghee.
2. Once heated up: Add in the tempering spices to it & sauté until it releases its aromatic & once it starts spluttering, add in the Hing, Red Chilli & Turmeric Powders & sauté for a minute.
3. Add in the soaked & puffed up moong dal to it- Give it all a really good mix until nicely combined- Add in about 1/2-1/3 Cup of Water (RT), if you like it a bit more juicy add in altogether 1 Cup Water.
4. This is the good time to add in the rest all other dry spices to it, mix it all well enough until nicely combined & properly incorporated.
5. Reduce the flame to low-medium, cover it with a lid- Allow it to cook until it’s about 90% done...The Dal need be well cooked for sure but just not mushy or diluted as in various other Dal Recipes.
6. Ensure, not to over cook the same...Once done, turn off the flame flame & prior to that- Don’t forget to add in the chopped coriander leaves, a dollop of desi ghee & garam masala.
7. Garnish: With Fresh Cream, well whisked on top of it...Serve it piping hot with hot Roti/Chapatis, Rice or similar....
8. It’s authentically & traditionally relished & enjoyed the most with the traditional Rajasthani delicacy: Saffron Rice 🍛.

328x600