Dal Banjari


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Dal Banjari, a pot of pulses seasoned with simple spices. This is a quicker version of the traditional recipe but tastes just as delicious.

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The intense flavour of urad dal with its skin on is simply brilliant compared to the relatively bland de-skinned version. Together with chana dal and an assortment of spices, green chillies and onions, it transforms into a delicious dal that will make you lick your fingers! It is better to serve the Dal Banjari immediately on cooking, garnished with freshly chopped coriander, in order to retain the proper consistency. Over time, it has the tendency to thicken.

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Makes 6 servings
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Ingredients

Method
  1. Combine both the dals, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well 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 non-stick pan, add the onions, 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, salt, lemon juice and 1 cup of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  6. Serve immediately garnished with coriander.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 08 Oct 14 03:34 PM


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...