Name: Rajasthani Kaju Draksh Moong Dal
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Yellow Mung Beans, washed and drained; 1½ cup Water, for boiling; ¼ tsp Ground Turmeric, for vibrant yellow color; ⅛ cup Cashews, halved; 1 tbsp Raisins, draksh; 1½ tbsp Ghee, divided for frying and tadka; ½ tsp Cumin Seeds, for tadka; ⅛ tsp Asafoetida, hing; 1½ Dried Red Chili Peppers, whole; ¼ tsp Red Chilli Powder, for color and mild heat; ½ tsp Salt, to taste

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Pressure cook the lentils with turmeric, salt, and the measured water for 2-3 whistles until smooth and well-cooked. Whisk vigorously to achieve a creamy consistency.
In a small pan, heat a portion of the ghee. Fry the cashews until golden, then introduce the raisins until they plump up. Remove and reserve them.
Heat the remaining ghee until it reaches the appropriate temperature. Add the cumin seeds and allow them to splutter.
Add the asafoetida and whole dry red chillies, sautéing briefly to release their aromas.
Remove the tempering pan from the heat source and immediately stir in the red chilli powder to prevent scorching.
Cascade this vibrant red tempering over the hot lentil base.
Gently fold in the reserved fried cashews and raisins. Serve immediately to preserve the textural crunch of the nuts.

How to tell it's done

The dal should be silky and yellow, with golden cashews, plump raisins and a red chilli-ghee glaze.

Nutrition

Per serving, from 2 servings.

332kcal

Where the calories come from

Protein14.3 g17%
Carbohydrate39.5 g46%
Fat14.1 g37%

Sugars: 7.1 g
Saturated fat: 6.6 g
Fibre: 9.2 g
Sodium: 597 mg
Calcium: 99 mg
Iron: 4.7 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Use good desi ghee because this simple dal depends on it. Fry the cashews and raisins gently so they taste sweet and nutty, not scorched.

What to serve it with

Serve with bati, churma or freshly puffed phulkas.

Common mistakes

The cashews burn before the raisins plump.: Keep the ghee at moderate heat and remove the nuts as soon as they turn golden. Burnt cashews make the mild dal taste bitter.

Storing and reheating

Refrigerate kaju draksh moong dal in a covered container for up to 3 days. Reheat gently until hot; freeze the plain dal for up to 2 months and add fried cashews and raisins fresh.

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Ingredients