Rajasthani dai | How to make Rajasthani dai

By Mukti Sahay  |  17th Jan 2018  |  
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Rajasthani daiby Mukti Sahay
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About Rajasthani dai Recipe


Rajasthani dai, a succulent delicacy which is famous all over the world. Rajasthani dai is one dish which makes its accompaniments tastier. With the overflow of flavours, Rajasthani dai has always been everyone's favourite. This recipe by Mukti Sahay is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Rajasthani dai, just the perfect situation when you realise that you need to know how to make the perfect Rajasthani dai. So, at that time you can try out this delicious recipe by Mukti Sahay. The recipe of Rajasthani daiis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Rajasthani dai is 30 minute. This recipe of Rajasthani dai is perfect to serve 2. Rajasthani dai is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Rajasthani dai

Ingredients to make Rajasthani dai

  • Whole moong dal / lentil - 1/2 cup
  • Bengal gram/chana dal - 1/4 cup
  • ginger garlic paste - 1/2 tsp
  • turmeric powder - 1/2 tsp
  • coriander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • cumin seeds - 1/4 tsp
  • green chilly - 2
  • clarified butter - 2 tbsp
  • Chopped coriander leaves - 1 tbsp
  • salt - to taste

How to make Rajasthani dai

  1. Wash and soak the whole moong dal/lentil and Bengal gram/chana dal with three cup of water for 3 - 4 hours.
  2. Heat clarified butter in a pressure cooker.
  3. Add ginger garlic paste and saute for one mins.
  4. Add whole moong dal and Bengal gram with water,turmeric powder,coriander powder,garam masala powder nd salt.
  5. Close the lid and pressure cook the dal
  6. After two whistle simmer the flame for five mins.
  7. Heat clarified butter in a pan
  8. Add cumin seeds and green chilly to temper the dal/lentil
  9. Serve hot with chapati

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