A Rajasthani specialty featuring a blend of five different lentils.
Hands-free mode with voice commands & timers
No ratings yet
Wash all five lentils together thoroughly and soak them in water for at least 30 to 45 minutes.
Pressure cook the lentils with 4 cups of water, salt, and turmeric for 4-5 whistles until they are soft and well-cooked.
Whisk the cooked lentils slightly to achieve a creamy consistency, but ensure they aren't completely mashed.
In a separate pan, heat the ghee over medium heat and add the cumin seeds and asafoetida until they crackle.
Add the ginger-green chili paste and sauté for a minute until the raw smell disappears.
Lower the heat and add the red chili powder and garam masala, stirring quickly to prevent the spices from burning.
Pour this tempering (tadka) over the cooked lentils and simmer for 5 minutes to allow the flavors to meld.
Garnish with fresh coriander leaves and serve hot with Baati or steamed rice.
