Name: Marwari Masoor te Sahjan ri Raab
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Masoor Dal (red lentils), washed and soaked for 20 mins; 150g Tempeh, cut into 1/2 inch cubes; 2 Drumstick pods (sahjan), peeled and cut into 3-inch pieces; 1/4 cup Corn kernels (makka), fresh or frozen; 2 tbsp Ker (dried desert berries), soaked in water for 4 hours and rinsed; 2 tbsp Besan (gram flour), whisked into 1/2 cup water to make a slurry; 2 tbsp Groundnut oil; 1/2 tsp Heeng (asafetida - ensure GF if needed); 2 dry Mathania Red Chillies (or any whole dried red chilli); 1 tsp Cumin seeds (jeera); 1 tsp Fennel seeds (saunf), crushed; 1/2 tsp Turmeric powder; 1 tsp Roasted Cumin powder; 1 tsp Amchur (dry mango powder); 1 inch Ginger, finely grated; 1 liter Water or vegetable stock; Salt to taste; Fresh coriander and a squeeze of lime for garnish

The Preparation

Step 1

In a heavy-bottomed pot or pressure cooker, heat 1 tbsp of groundnut oil. Add the tempeh cubes and sauté until golden brown and slightly crisp. Remove and set aside.

Step 2

In the same pot, add the remaining 1 tbsp oil. Temper with cumin seeds, crushed fennel, whole Mathania chillies, and heeng until fragrant.

Step 3

Add the grated ginger and sauté for 30 seconds. Stir in the soaked masoor dal, drumstick pieces, corn kernels, and the prepared ker berries.

Step 4

Add turmeric and salt. Pour in the water/stock. If using a pressure cooker, cook for 3 whistles until the dal is completely soft and mashable. If using an open pot, simmer covered for 20-25 mins until the dal dissolves into the broth.

Step 5

Whisk the besan slurry once more and slowly pour it into the boiling broth while stirring continuously to prevent lumps. This adds a nutty thickness characteristic of Rajasthani 'Raab'.

Step 6

Add the roasted tempeh cubes back into the pot along with roasted cumin powder and amchur. Let it simmer for another 5 minutes on low heat until the broth achieves a rich, velvety consistency.

Step 7

Adjust the salt and sourness. Mash a few lentils against the side of the pot to thicken the broth further. Garnish with fresh coriander and serve hot in deep bowls.