Dal Banjara Recipe - Langar Wali Dal
Dal Banjara, which is popularly known as Langar Wali Dal is easy to make and delicious to eat. Serve it with Bhindi Masala, Boondi Raita and Phulka for an everyday meal.
The Dal Banjara recipe also popularly known as the Langar Wali dal is a simple dal to make in a single pot.
This dal is packed with nutrition from the black urad and chana dal and when combined with spices like bay leaf and cinnamon makes it taste delicious too. Traditionally, the dal is made along with onion and garlic, but this recipe does not use onion and garlic making it satvik and healthy.
If you like this recipe, you can also try other Dal recipes which you can make for your everyday meals:
- 3/4 cup Black Urad Dal (Split)
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1 inch Ginger , grated
- 1 Green Chilli , slit
- 1 Tomato , finely chopped
- 1 Bay leaf (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 5 sprig Coriander (Dhania) Leaves , freshly chopped Ingredients for Tadka
- 1 teaspoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dry Red Chillies , halved
How to make Dal Banjara Recipe - Langar Wali Dal
To begin making the Dal Banjara Recipe, add all the ingredients into the pressure cooker including black urad dal, chana dal, ginger, green chilli, tomato, bay leaf, cinnamon stick, turmeric powder, garam masala powder.
Add 2-1/2 cups of water and pressure cook the dal for two to three whistles. After two whistles, turn the heat to low and simmer for 10 minutes and turn off the heat.
Once the pressure is released completely, open the cooker and your dal is ready. Check the salt and spices and adjust to suit your taste. Transfer the dal to a serving bowl.
The next step is to make the tadka. Heat ghee in a small pan, add the cumin seeds and red chilies. Allow them to roast and crackle.
Once done, turn off the heat and pour the seasoning over the dal. Garnish with chopped coriander leaves.