Monday, May 9, 2011

Dal Banjari - दाल बंजारी (Simple and Spiced Cooked Lentils) - Blogging Marathon # 5

Hello Friends,

This is my first time participating in blogging Marathon # 5 which was started by Srivalli. I am thankful to her for making me part of this event.

I felt in last few weeks and months that I have not been posting as many Rajasthani recipes as I first intended to. So, I picked the theme "Seven Days of Regional Special" and picked Rajasthan as my region (of course, obviously, right ? :)

In the series, I will be posting 7 recipes every single day from today till Sunday. The first one in this series is called Dal Banjari. I used this recipe as source.

There was a question about similarity of this to Dal Makhani. So, wanted to mention here is that there is a basic difference in both. Of course Dal Makhani has added cream, but other than that, Dal Makhani is a combo of "Whole Black Urad Dal and Red Kidney Beans", but Dal Banjari is a combo of "Whole Black Urad Dal and Split Bengal Gram Dal". Hope that helps :)

Dal Banjari - दाल बंजारी (Simple and Spiced Cooked Lentils)
Sabut Urad Dal (Whole Black Gram )Lentils - 1 cup washed and drained
Chana Dal (Split Yellow Gram Dal) - 1/2 cup washed and drained
Onion -  1 cup, sliced
Ginger - Garlic paste -  tbsp
Green Chili - 1/2 tbsp, finely chopped or paste
Red Chili Powder - 1 tsp
Haldi (Turmeric Powder) - 1/2 tsp
Salt - as per taste
Ghee (Clarified Butter) - 2 tbsp
Cinnamon - 1 inch piece
Cloves - 4-5
Dry Red Chilies - 2-3
Cilantro - finely chopped
Ginger - thin strips

  • Cook both the dals with haldi and salt. till both the dals are cooked well (but not mashed).
  • Heat ghee in a non-stick or heavy bottomed pan and once hot, add the tempering material, till nice aroma comes from it.
  • Add sliced onion and fry till onion is translucent and golden brown
  • Add everything else except cooked dal and let it fry for another 2 minutes
  • Now add cooked dal along with any water that was left after cooking and little more. Overall, about 1.5 cups of water.
  • Boil it for 4-5 minutes and then let it simmer to reach your desired consistency. I didn't have to cook any extra than boiling and was good enough for me.
  • Now, garnish with cilantro and ginger strips and serve hot.

Serve with roti/paratha or even hot rice along with some plain yogurt or some raita :)

Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: Cool Lassi(e)HariniKalyaniPriya MahadevanSuma  
Seven Days of Colorful Dishes Kid's Special: Priya Suresh,Veena 
Seven Days of Indian Sweets: ShylajaSrivalli  
Seven Days of Regional Specials: Priya Yallapantula  
Under 15 mins Quick Breakfast:AarthiVaishali

That's all for now. Take care till next post.


Usha said...

Nice dal! We don;t use urad dal for making dal. We use it only for idli, dosa & wada and to make some laddo with urad dal powder.

Priya Suresh said...

Thats a nutritious dal banjari, cant wait to see all ur marvellous Rajasthani dishes for the next 7days..welcome to BM..

Usha said...

Priya, thanks for clarifying. We don't use even whole urad for making dals.. :)

harini-jaya said...

Good one.
And welcome to BM..I am sure we will have fun and get to know more about Rajasthani cuisine! You sure started with a bang..
Btw, Does this not sound / taste like Dal makhani (minus the butter)?

Cool Lassi(e) said...

Dhal looks spicy delicious. Looking forward to seeing a lot of Rajasthani recipes from you and happy to be running the BM with you.

Tx for letting me know about your mixer. I have short listed the colors and red if on color!

Unknown said...

sumptuous and very flavorful dal! Love rajasthani food - lived on it during my month long travel in that beautiful state :)

Srivalli said...

Good to have you in the group Priya..nice dish

harini-jaya said...

hey thanx for clarifying the difference between dal makhani and dal banjari..

Aarthi said...

This is heathy dish but Looks so yummy...I am following you

Check my blog an please follow me..Because i love my followers

Aarthi said...

can you tell me in which name are you there..i couldn't find you

Aarthi said...

No dear...You told that you are following me right..In which name you are following me...

Vardhini said...

Nutritious and healthy dish priya. Love your space. Already following you :)

Do drop by my space when you get a chance and hope you follow me too!!!


Radhika said...

I am looking forward to a week of yummy Rajasthan recipes. This recipe is so good and lip smacking. Inviting you to follow my blog.

veena said...

wow!!!as usual one more inviting recipe from you!!!!!my bookmarks are running into pages already:-)

Sadhana Valentina said...

Nice one dear!

Joanne said...

What a fun event! This dish looks absolutely delicious...simple and spicy always sound good to me!

Sweet Artichoke said...

I had never heard of dal banjari and it looks like a very delicious dal!

Anonymous said...

dal looks so spicy and yummy, cant wait for ur rajasthani dishes,

hosting event: summer coolers

Suma Gandlur said...

Besides being healthy and nutritious, sounds delicious.

aipi said...

I love the sound of this dal, the combination of flavors is just perfect!
US Masala

Malar Gandhi said...

Oh wow, I like this Dal Makhani's lil cousin, sounds very delicious.

Spice said...

Priya, I like your topic for BM, specially I love the kachori part(will go there also for comment). Never heard about dal banjari, infact didn't knew that in rajasthan whole urad is used for cooking as dal, now for it's similarity with dal makhani so this version with chana dal known as mah chana, is quite popular in punjab & delhi region not in restaurants but in homes & specially in Gurudwaras(sikh temple) it is one of the main dal for langars.Thanks for sharing it & i hope u don't mind me writing such a big comment.

Ushnish Ghosh said...

Dear Priya
I like this recipe. I only know one type of Banjari dal , which I have published recently. Now I will try this one..
Have a nice day


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