Rajasthani- Jodhpuri Malai Mogar (Dal-Sabji) 💁🏻‍♀️

Name: Rajasthani- Jodhpuri Malai Mogar (Dal-Sabji) 💁🏻♀️
Total time: 5400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 500 gms Yellow Moong Dal: Washed and Soaked for at least 3-4 hrs time, best is overnight; 2 tbsps Cooking Oil: Any; 2 tbsps Ghee; as per taste Salt; 2-3 Green Chillies: Finely Chopped; 1 tbsp Ginger-Garlic Paste; 1 Onion: Finely Chopped; 1/4 Cup Fresh Coriander Leaves: Finely Chopped; 1/4 tsp Methi/Fenugreek Seeds; 1/2 tsp Fennel/Saunf Seeds; 1/2 tsp Cumin Seeds; 1/2 tsp Hing/Asafoetida; 3-4 Cloves; 1 Bay Leaf; 3-4 Green Cardamoms; 1-2 Dry Red Chillies; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tsp Red Chilli Powder; 1/2 tsp Garam Masala Powder; 1 tbsp Fresh Lemon Juice: Optional; 1/2-1 Cup Water (RT); as requried Garnish: Fresh Cream (Well Whisked)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

A very traditional dish from the land of Rajasthan...
Mostly, popular in the districts of Jodhpur, Jaisalmer, etc.
And, the recipe varies also internally from one region to the other...!!!
Immensely delectable & flavourful yet easy to prepare with not much extravaganza at all !!!
Try this out for sure 👍🏻

#GA4
#WK25
#Rajasthan

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#GA4
#WK25
#Rajasthan

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Ingredients

1 hr 30 mins (prep to dish)

4 people

500 gmsYellow Moong Dal: Washed and Soaked for at least 3-4 hrs time, best is overnight
2 tbspsCooking Oil: Any
2 tbspsGhee
as per taste Salt
2-3Green Chillies: Finely Chopped
1 tbspGinger-Garlic Paste
1Onion: Finely Chopped
1/4 CupFresh Coriander Leaves: Finely Chopped
1/4 tspMethi/Fenugreek Seeds
1/2 tspFennel/Saunf Seeds
1/2 tspCumin Seeds
1/2 tspHing/Asafoetida
3-4Cloves
1Bay Leaf
3-4Green Cardamoms
1-2Dry Red Chillies
1 tspCoriander Powder
1/2 tspTurmeric Powder
1 tspRed Chilli Powder
1/2 tspGaram Masala Powder
1 tbspFresh Lemon Juice: Optional
1/2-1 CupWater (RT)
as requried Garnish: Fresh Cream (Well Whisked)

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Steps

1 hr 30 mins (prep to dish)

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 🍛

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Anamika Banerjee @LadyLazarrus_9663

on March 07, 2021 16:11

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻