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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Serves 4 to 6.
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Ingredients

Method
  1. Clean and wash the dals together. Pressure cook with the turmeric powder, salt and 3 cups of water for 4 to 5 whistles or until the dal is cooked.
  2. Heat the ghee in a pan, add the onion, cloves, cinnamon and red chillies and sauté till onion turns golden brown.
  3. Add the ginger-garlic paste, green chillies and chilli powder and sauté for 2 minutes.
  4. Add this to the cooked dal and boil for 4 to 5 minutes.
  5. Serve hot, garnished with the coriander and ginger strips.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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