I have never heard of Dal Banjari until I came across the recipe for this in Priya Mitharwal’s blog here. I love whole black urad dal and the creamy texture it renders. But the only dish I had known to make with this is dal makhani. Having been bored with using this ingredient, I was on the lookout for another dish to use it – and this was a a perfect and very easy recipe.
As Priya so perfectly explains, the difference between dal makhani and dal banjari is that true to the ‘makhani’ in the name, dal makhani uses cream/milk to give it the richness and also has rajma along with the black urad dal, whereas dal banjari doesnt use any cream and uses channa dal for it to have the creamy rich taste.
I made it in the crockpot, as I loved the slow cooked taste it rendered to the dal makhani.
1 cup black urad dal(whole with skin on)
1/2 cup channa dal(yellow split peas)
1 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp oil
1 inch cinnamon stick
1 cup onion, finely chopped
1 tsp ginger garlic paste
3 green chillies, chopped
4 red chillies, broken
ginger, slivered into thin strips, for garnish
Set the dals(not required to soak, if using a slow cooker) along with the chilli powder, turmeric powder and salt in the crockpot and cover with enough water. Set on low and cook for 8 hours.
If making this in the pressure cooker, soak the urad dal overnight and the channa dal for about half an hour and cook together for 4 hisses along with the chilli powder, turmeric powder and salt.
Heat oil in a wok and add the cinnamon stick and cloves. When these are plumped and fried, add the green chillies followed by the onion and the red chillies broken. Add the ginger garlic paste and saute until the raw smell disappears. Add the dal into this wok with a little bit of water if too thick, and bring to a boil. Check for seasoning. Serve hot with rotis or phulkas, garnished with slivers of ginger and chopped cilantro.
Verdict: This was one creamy, scrumptious dal dish, without the addition of cream. The cinnamon and cloves fried in oil along with the onions, add a great aroma and flavor to the dish. Perfect for a weeknight dinner.Pin It