Dal Banjari


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A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this dal preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this dal, along with a meat preparation eaten with rotis. This is a quicker version of the traditional recipe but tastes just as delicious.

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Makes 6 servings
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Ingredients

Method
  1. Combine the dals, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the ghee in a deep pan, add the onion, cloves, cinnamon and red chillies and sauté on a medium flame for 2 minutes.
  4. Add the ginger-garlic paste, green chillies and chilli powder and sauté on a medium flame for 1 minute.
  5. Add the cooked dal, 1 cup of water, salt and lemon juice, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  6. Serve hot garnished with the coriander.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Dal Banjari
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 Reviewed By
Foodie #618511October 08, 2014

A perfect rajasthani dal with loads of ghee.. But it gives a specific taste to the dal.. I needed a break from the regular weekday dals.. and so i tried this and actually loved it...

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Reviewed October 08, 2014by Foodie #618511

A perfect rajasthani dal with loads of ghee.. But it gives a specific taste to the dal.. I needed a break from the regular weekday dals.. and so i tried this and actually loved it...

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