Dal Banjara, Rajasthani Dal Banjara
by Tarla Dalal
dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with amazing 23 images.
dal banjara is a delicious dal recipe made with chiklewali urad dal and chana dal. It is derived from Rajasthan, however has gained popularity all over India due to its unique taste. dal banjara and langarwali dal are two quite similar dals, they are derived and originated from different regions yet the ingredients used are same.
Story of Rajasthani dal banjara. A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this Rajasthani dal banjara preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this Rajasthani dal banjara along with a meat preparation eaten with rotis. This is a quicker version of the traditional recipe but tastes just as delicious.
In Rajasthani banjara dal 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 Rajasthani dal banjara that will make you lick your fingers!
People often confuse themselves between maa ki dal, dal makhani and dal banjara. But the proportions of dal used in all the three dals vary. dal banjari is also quite mild in taste yet delicious.
When I long for change in menu I make dal banjara with chapatti or jeera rice. It is definitely a comfort food for me. Also, the dal banjari uses minimum and the most basic ingredients and doesn’t take much time for cooking. I got familiar to this recipe when one of my Marwadi friend called me home for a meal, his mother prepared it for us.
It is better to serve the dal banjara immediately on cooking, garnished with freshly chopped coriander, in order to retain the proper consistency. Over time, it has the tendency to thicken.
Learn to make dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with detailed step by step photos.
Dal Banjara, Rajasthani Dal Banjara recipe - How to make Dal Banjara, Rajasthani Dal Banjara
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Dal Banjara
1 cup chilkewali urad dal (spit black gram with skin) , washed and drained
1/2 cup chana dal (split bengal gram) , washed and drained
1/4 tsp turmeric powder (haldi)
salt to taste
1 1/2 tbsp ghee
1/2 cup sliced onions
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
2 whole dry kashmiri red chillies
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1 tsp chilli powder
2 tsp lemon juice
For The Garnish
2 tbsp finely chopped coriander (dhania)
For dal banjara
- For dal banjara
- To make {span class="bold1"}dal banjara{/span}, combine both the dals, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- 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.
- Add the ginger-garlic paste, green chillies and chilli powder and sauté on a medium flame for 1 minute.
- Add the cooked dal, salt, lemon juice and 2 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Serve the {span class="bold1"}dal banjara{/span} immediately garnished with coriander.
Like dal banjara
- If you like dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | given below is the list to similar recipes :
Preparation for Dal Banjara
-
To make dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | first pick and clean chilkewali urad dal and chana dal for any stones and debris. Wash them under running water or in bowls until the water runs clear.
-
Drain the dal using a strainer.
-
Transfer the chilkewali urad dal and chana dal in a pressure cooker.
-
Add turmeric powder and salt.
-
Add 3 cups of water and mix well.
-
Pressure cook for 4 whistles or until the dal is cooked. Allow the steam to escape before opening the lid. Mix the dals once and keep aside.
-
To make dal banjara, heat the ghee in a deep non-stick pan. Ghee provides a pleasant aroma and delicious flavor, however, you can also use vegetable oil to prepare the tempering.
-
Once the ghee is hot, add the onions.
-
Add cloves.
-
Add cinnamon.
-
Add red chillies.
-
Mix well and sauté on a medium flame for 2 minutes or until the whole spices are fragrant.
-
Add the ginger-garlic paste.
-
Add green chillies. Adjust the quantity as per the spice level you can handle.
-
Add chilli powder. Though this dal is spiced with red chilies, green chilies & red chili powder, the urad dal absorbs all the spices making it a mildly spiced dal recipe.
-
Mix well and sauté on a medium flame for 1 minute.
-
Add the cooked dal.
-
Add salt. The salt has been added while cooking the dal too, so be cautious while adding salt at this stage.
-
Add lemon juice to give a tangy flavor to Rajasthani dal banjari.
-
Add 2 cups of water and mix well. Add more or less water as per the consistency you would like.
-
Cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Typically, this banjara dal is simmered for a long time before serving so that it becomes thick. Our Marwadi dal banjari is ready. It is usually eaten with roti rather than rice.
-
Add the coriander to dal banjara | Rajasthani dal banjara | healthy dal banjari |
-
Serve dal banjara | Rajasthani dal banjara | healthy dal banjari | immediately. Urad dal and chana dal have a tendency to thicken more as they cool so if serving later, add hot water and adjust the consistency.
| Energy | 184 cal |
| Protein | 9.6 g |
| Carbohydrates | 25.9 g |
| Fiber | 5.6 g |
| Fat | 4.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 61.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 2.4 mg |
| Folic Acid | 58.5 mcg |
| Calcium | 52.9 mg |
| Iron | 1.9 mg |
| Magnesium | 56.7 mg |
| Phosphorus | 155.2 mg |
| Sodium | 22.5 mg |
| Potassium | 336.7 mg |
| Zinc | 1.1 mg |
Good recipe for single working individuals. Healthy item, easy and fast prescription. Nil cholesterol but high sodium content. Can be taken with both roti/chapati and rice.
Very Nice and good Raceipe Anyone maybe try easily
I tried this recipe, its full of taste and easy to make
Tried your Banjari dal. It turned out delicious and so easy to make. My husband loved it. Like to try different recipes and your website is the best. Thanks.
Kay kehana is lajawab dal ka!!! its very very tasty!!!
I make this dal quite often and one of ur favourites. Easy to prepare and tasty
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...