It is an easy, protein rich & nutritious side dish pertaining to the rustic Rajasthani Cuisine. Though this dal is spiced with red chilies, green chilies & red chili powder, the urad dal absorbs all the spices making it a very mildly spiced side dish that is usually served with rotis.
INGREDIENTS of Dal Banjari
- Black gram dal – 1/2 cup with the skin
- Chana dal – 1/4 cup
- Turmeric powder – 1/2 tsp
- Onion – 1 finely chopped
- Ginger garlic paste – 1/2 tsp
- Green chili – 1 finely chopped
- Cloves – 2
- Cinnamon – 1 inch stick
- Whole dry red chilies – 2
- Red chili powder – 1 tsp
- Lemon juice – 2 tsp
- Coriander leaves – 3 tsp finely chopped
- Ginger slivers
- Ghee – 2 tsp
- Oil – 2 tsp
HOW TO MAKE DAL BANJARI
Take black gram dal & chana dal in a bowl. Wash well & soak for 30 mins.
Transfer to a pressure cooker.
Add salt, turmeric powder, 2 cups water.
Cook for 3 to 4 whistles.
Heat a pan. Add oil and ghee.
Add cloves, cinnamon, red chilies, green chili, onion & saute for 5 mins .
Add ginger garlic paste, red chili powder.
Add cooked dal along with water, salt, lemon juice, 1/2 cup water.
Cook for 5 mins over low flame.
Add coriander leaves, ginger slivers.
Dal Banjari is ready to be served piping hot with rotis.