Dal Banjara – A Flavorful North Indian Delight
Dal Banjara, also known as Langar Dal, is a traditional North Indian dish that is both simple and nourishing. Made with a blend of black urad dal (split) and chana dal, this dish is packed with protein and full of aromatic flavors. With the richness of ghee and a tempering of cumin seeds and dried red chillies, Dal Banjara offers a unique taste without the need for garlic or onions. It’s an excellent choice for those looking for a satvik meal or a hearty vegetarian dish.
Dal Banjara Recipe
Course: Lunch
Cuisine: North Indian
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black urad dal (split) | 3/4 cup |
| Chana dal | 1/4 cup |
| Ginger (grated) | 1 inch |
| Green chillies (chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Bay leaf | 1 |
| Cinnamon (1-inch stick) | 1 |
| Turmeric powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander leaves (chopped) | 5 sprigs |
| Ghee (for tempering) | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Dried red chillies (broken) | 2 |
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Instructions
-
Prepare the Dal Mixture:
Begin by rinsing the black urad dal (split) and chana dal thoroughly under running water. Place both dals in a pressure cooker. Add grated ginger, chopped green chilies, and finely chopped tomato to the cooker. -
Add Spices & Water:
Toss in the bay leaf, cinnamon stick, turmeric powder, and garam masala powder. Pour in 2 and a half cups of water to the cooker, ensuring the ingredients are well submerged. Give everything a gentle stir. -
Cook the Dal:
Close the lid of the pressure cooker and cook the dal on medium heat for about 2 to 3 whistles. Once the whistles subside, reduce the flame and let the dal simmer for another 10 minutes. This slow simmer helps develop a deeper flavor. -
Release Pressure:
Turn off the gas and allow the pressure to release naturally. Once the pressure is fully released, carefully open the lid and give the dal a good stir. The dal should be soft and thick. -
Prepare the Tempering:
In a small pan, heat 1 teaspoon of ghee over medium heat. Once hot, add the cumin seeds and broken dried red chillies. Let them sizzle for about 15 seconds until fragrant. -
Combine Tempering with Dal:
Pour the hot tempering mixture directly into the cooked dal. Stir it in gently, allowing the rich flavors to infuse into the dal. -
Garnish & Serve:
Finish by sprinkling fresh chopped coriander leaves over the dal for a burst of color and added freshness. Serve the Dal Banjara hot with a side of Tomato Cucumber Onion Raita and Bhakri, or your favorite bread or rice for a satisfying meal.
Serving Suggestions
Dal Banjara pairs perfectly with simple sides like Bhakri, a traditional flatbread, or Tomato Cucumber Onion Raita for a refreshing balance of flavors. You can also enjoy it with steamed rice for a wholesome and comforting meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 210 kcal |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 6g |
| Fiber | 8g |
| Sodium | 10mg |
Dal Banjara is a perfect dish for those seeking a hearty, comforting, and nutritious meal. With its balanced flavors and satvik preparation, it’s an ideal option for any lunch or special occasion. Enjoy this high-protein vegetarian dish that’s sure to warm your heart and satisfy your taste buds!
