The term “Banjara” is used to depict Nomads in the state of Rajasthan.They go places singing and dancing and entertaining the masses.This recipe is one which is special to them as it contains proteins,ghee and spices which are so beneficial in various functions of the human body.They do not need junk food or snacks and a plate of this dal-rice is enough to keep them energised throughout the day!This is also called Langar Wali Dal as approximately the same recipe is cooked in the Gurudwaras which feed lacs of people everyday!
The recipe for this dal is a little different in the sense that we combine 2 kinds of Dals – Chilkewali Urad Dal (split white lentils with the black skin on) and Chana dal.Together they account for one of the best flavoured Dals ever and is loved by anyone who tastes it!
Chilkewali Urad Dal…
Preparation Time : 1 hour
Makes : 3 – 4 servings
2/3 cup Chilkewali Urad Dal
1/3 cup Chana Dal
2 tsp Salt
2 medium Onions – sliced
2 medium Green Chillies – minced finely/1 tsp Green Chilli Paste
1/4 tsp Clove powder/2 cloves (laung)
1/4 tsp Cinnamon powder/1 stick Cinnamon (dalchini)
2 tsp Ginger Garlic paste
2 tsp Coriander powder
1/4 tsp Black Pepper powder
2 tbsp ghee
1 tbsp Oil
1/2 tsp Turmeric Powder (haldi)
2 tbsp chopped Coriander leaves (optional)
1 tbsp fresh Ginger – cut into thin strips (optional)
1 dried red chilli
For tempering on top :
1 tbsp ghee
1 1/2 tsp Cumin seeds (jeera)
1/2 tsp red chilli powder
1 tsp Asafortida (heeng)
Soak both the dals for 3 – 4 hours in 3 cups of water.Drain and add 3 cups of water,salt and Turmeric Powder and pressure cook for 4 – 5 whistles till both the Dals are fork tender.
Heat ghee and oil in a pan and add sliced Onions,clove and cinnamon powders and saute till Onions turn translucent.Add the Ginger Garlic paste,minced Green chilli,coriander and black pepper powder and mix well.Saute for 1- 2 minutes and add the cooked dals.Mix well for the masala to coat the dals well.Cook for 5 minutes on medium – low and take off heat.
For the tempering heat the 1 tbsp ghee and add the cumin seeds and asafoetida.When the seeds turn brown add the red chilli powder.Fry for 2 – 3 seconds and pour over the dal.Garnish with chopped Coriander Leaves and Ginger strips.
Serve Dal Banjara hot with steaming plain rice or roti or both!
A steaming “balti” of Dal….
A lovely bowl of Dal…
Follow this link to make lovely puffed up Phulka/Roti – http://thefoodsamaritan.com/rotichappati-basic-indian-flatbread/