shootal

Shootal refers to a traditional Indian dish, commonly found in the North Indian state of Rajasthan. It is a type of sweet lentil preparation, often made with chana dal (split chickpeas) or moong dal (split mung beans). The lentils are cooked until soft and then mashed.

The preparation of shootal typically involves boiling the lentils with water until they reach a porridge-like consistency. Once cooked, spices such as turmeric, ginger, and green chilies are added for flavor. A key ingredient that distinguishes shootal is the addition of jaggery, a unrefined cane sugar, which lends the dish its characteristic sweetness. Sometimes, ghee (clarified butter) is also used to enhance the richness and aroma.

Shootal is usually served as a dessert or a sweet accompaniment to savory meals. It is often garnished with chopped nuts like almonds or pistachios, and sometimes flavored with cardamom. The texture can range from smooth to slightly chunky depending on how well the lentils are mashed. While it is a popular homemade dish, it can also be found in local eateries and dhabas in Rajasthan, particularly during festivals or special occasions. The dish is appreciated for its simple yet comforting flavors and its nutritional value derived from the lentils.