Name: Rajasthani Dal Banjari
Prep time: 10 min
Cook time: 30 min
Total time: 280 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅓ cup Split Black Gram, whole black gram, soaked; ⅛ cup Split Bengal Gram, soaked with urad dal; 1 Tomato, finely chopped; ½ Onion, finely chopped; 4 clove Garlic, crushed or finely minced; ½ inch Ginger, grated; 1 Green Chili Pepper, slit; 1½ Dried Red Chili Peppers, whole; ½ tsp Cumin Seeds; ¾ tsp Red Chilli Powder; ¾ tsp Ground Coriander; ¼ tsp Ground Turmeric; ¼ tsp Garam Masala; ½ tsp Dried Fenugreek Leaves, crushed dry fenugreek; 1½ tbsp Ghee, for traditional flavor; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

4 hr 40 mintotal

40 min hands-on4 hr hands-off

Prep 10 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Pressure cook the pre-soaked lentils with water, turmeric, and half the salt for 5-6 whistles until exceptionally tender. Mash lightly with the back of a spoon.
In a heavy-bottomed kadhai, heat the ghee. Fry the cumin seeds and dry red chillies for a few seconds.
Incorporate the crushed garlic and grated ginger. Sauté vigorously until the aromatics turn deeply golden brown.
Add the finely chopped onions, continuing to fry until they are heavily caramelized.
Introduce the tomatoes, slit green chillies, red chilli powder, and coriander powder. Cook the masala base down until the tomatoes disintegrate and the ghee surfaces.
Pour the boiled lentils directly into the pan. Stir thoroughly to bind. Add a splash of hot water if the mixture is excessively thick.
Reduce to a low simmer for 10 minutes so the garlic and ghee flavour seasons the lentils.
10 min
Finish by crushing the dried fenugreek leaves between your palms and sprinkling them over the dal, followed immediately by the garam masala.
Stir gently, garnish with fresh coriander, and serve.

How to tell it's done

A dense, dark, texturally rustic preparation featuring distinct bengal gram bites beneath a potent, glossy ghee-garlic glaze.

Getting it right

Tip

Use enough garlic, dry chillies and ghee to stand up to the earthy black gram. The tadka should taste bold without turning greasy.

What to serve it with

Serve dal banjari with bajra roti, missi roti or hot jeera rice.

Common mistakes

The black gram stays dense and earthy.: Soak it for the full time, pressure cook until soft, and mash enough to release starch before simmering with the garlic and ghee.

Storing and reheating

Refrigerate dal banjari in a covered container for up to 3 days. Reheat slowly until hot, adding water if needed; freeze for up to 2 months.

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Ingredients