Rajasthani Daal Rice

To prepare Rajasthani Daal Rice, start by boiling chana daal with onion, tomato, green chilli, salt, and turmeric in water. Once cooked, let it cool before preparing the tarka by heating ghee and adding heeng, cumin seeds, curry leaves, ginger, dried red chilli, and red chilli powder. Pour this tarka over the daal, mix well, and adjust the consistency with water if needed. Finally, sprinkle garam masala and garnish with coriander leaves before serving with rice.

Yes, Rajasthani Daal Rice is a vegetarian dish as it primarily consists of chana daal and vegetables. However, if you want to make it vegan, you can substitute ghee with vegetable oil or coconut oil in the recipe.

If you don't have chana daal, you can substitute it with split yellow lentils (moong daal) or even red lentils (masoor daal). Keep in mind that cooking times may vary slightly, so adjust accordingly.

Leftover Rajasthani Daal Rice can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if it has thickened.

Rajasthani Daal Rice pairs beautifully with a variety of side dishes. You can serve it with pickles, papad, or a side of vegetable curry for a complete meal. A refreshing cucumber salad or raita also complements the flavors well.