How To Make Rajasthani Dal With Ghee In One Pot

Fragrant, hearty and deeply comforting, Rajasthani dal is a dish that captures the essence of India’s desert cuisine — simple ingredients transformed into something extraordinary. Known for its rich flavour and satisfying aroma, this one-pot version brings together mixed lentils, aromatic spices and the indulgent warmth of ghee. Whether served with steamed rice or bajra roti, Rajasthani dal represents home-style cooking at its finest: nourishing, uncomplicated and bursting with authenticity. Best of all, it requires just one pot, making it as practical as it is delicious.

The Essence of Rajasthani Dal

Rajasthani cuisine is often defined by its ability to create flavourful meals with limited ingredients, reflecting the region’s arid landscape. Dal (lentils) form the cornerstone of the local diet, providing much-needed protein and energy. The traditional Rajasthani dal combines different lentils such as toor (pigeon pea), moong (split green gram) and masoor (red lentil), each contributing a unique texture and taste. What makes this dish stand out is its tempering — the rich blend of ghee, cumin, garlic and dried chillies that infuses the dal with irresistible aroma and depth.

Ingredients You Will Need

• ¼ cup toor dal (pigeon pea lentils)

¼ cup moong dal (split green gram)

¼ cup masoor dal (red lentils)

1 medium onion, finely chopped

1 medium tomato, chopped

1 teaspoon ginger-garlic paste

2 green chillies, slit (optional)

½ teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon coriander powder

1 teaspoon cumin seeds

2 tablespoons ghee

Salt to taste

3 cups water (adjust as needed)

Fresh coriander leaves for garnish

A pinch of asafoetida (hing)

Juice of half a lemon (optional)

Method: One-Pot Simplicity

1. Rinse and combine lentils: Wash all the lentils together until the water runs clear. This blend gives the dal a layered, nutty flavour and creamy consistency once cooked.

Sauté the aromatics: In a deep pan or pressure cooker, heat ghee on medium flame. Add cumin seeds and let them splutter. Stir in asafoetida, onions, and green chillies, and sauté until the onions turn golden.

Add the spices and tomato: Mix in ginger-garlic paste, turmeric, red chilli and coriander powder. Sauté until fragrant, then add chopped tomatoes. Cook until the tomatoes soften and the masala releases ghee around the edges.

Cook the lentils: Add the rinsed lentils to the pot, mix well and pour in water. Add salt and bring to a boil. Reduce heat and let it simmer until the lentils turn soft and the mixture thickens slightly. In a pressure cooker, cook for about 3–4 whistles.

Adjust consistency: Once cooked, mash lightly with a ladle for a smoother texture. Adjust water if you prefer a thinner dal.

Finish with ghee tempering: Heat an extra spoon of ghee in a small pan, add a pinch of cumin and a dried red chilli, then pour the tempering over the dal for a burst of flavour. Garnish with coriander and lemon juice before serving.

Why This Dal Is Special

Unlike regular lentil preparations, Rajasthani dal uses the richness of ghee and the combination of lentils to balance protein with comfort. The ghee not only enhances flavour but also improves digestion and lends the dish its signature glossy finish. The one-pot method preserves the earthy essence of each ingredient while keeping cooking simple and time-efficient. Perfect for both weekday meals and festive spreads, this dal pairs beautifully with jeera rice, chapati or even bajra rotis.

Health Benefits of Rajasthani Dal

Lentils are packed with protein, fibre, iron and essential vitamins. The combination of different dals offers a full amino acid profile, making it a vegetarian protein powerhouse. Ghee, when used moderately, adds healthy fats that promote better absorption of nutrients and support overall vitality. Together, they create a dish that is wholesome, satiating and energising — ideal for sustaining the body through long days in warm climates or for balanced, light dinners at home.

Tips for Perfect Dal Every Time

• Always roast or sauté the spices gently to release their full aroma without burning.
  
  
• Adjust spice levels by increasing or reducing chillies to suit your taste.
  
  
• If using a pressure cooker, allow steam to release naturally for a creamier texture.
  
  
• A spoon of fresh ghee added just before serving heightens the aroma and richness.

Add a little lemon juice at the end to brighten the flavour and balance the richness.

Serving Suggestions

Serve the Rajasthani dal hot, with a drizzle of melted ghee on top. Pair it with steamed basmati rice for a comforting meal or with rotis for a rustic touch. A side of papad, pickle or fresh salad complements the dish beautifully. For festive occasions, it often accompanies bati — the traditional baked wheat dough balls of Rajasthan — forming the famous dal-bati combination loved across India.

One-pot Rajasthani dal with ghee celebrates simplicity, nutrition and the spirit of Rajasthan’s earthy cuisine. In every spoonful lies the comfort of home cooking and the elegance of tradition. Whether you’re seeking a protein-rich vegetarian meal or the satisfaction of pure Indian flavour, this dal offers both in abundance. Easy to make and full of depth, it’s a dish that proves how ghee and lentils, cooked with care, can turn a humble meal into a soulful experience.