Food Recipes.Urad Dal Banjara

 

Urad Dal Banjara

We teach you in Food Recipes. Recipes to make Urad Dal Banjara. This dal is also called langar dal, langar dal is very famous! Many people like to eat langar dal. The method of making this dal is slightly different that we add urad dal with black peel and chana dal. Black peeled urad dal and chana dal soaked overnight are the pulses of choice for every Punjabi. Together these dals are one of the best flavored dals and one that tastes like it. He likes it! But to make it perfect and delicious it is slow cooked which makes it taste even more amazing .Langar dal can be eaten with paratha naan, it should have good amount of cream and butter. The longer the dal is cooked, the better the flavor.

 
What do you want.

Urad Dal - 1.4 cup, 

Chana Dal - 1 cup, 

Oil or Ghee - 2 tbsp, 

Cumin - 1 tsp, 

Mustard Seeds - ½ tsp, 

Cloves - 4-5, 

Black Pepper - 6-8, 

Onion - 2 finely Chopped, 

Green chili - 2-3 chopped, 

Garlic ginger paste - 2 tsp, 

Tomato - 2 chopped, 

Red chili powder - 2 tsp, 

Turmeric powder - 1/2 tsp, 

Salt - as per taste, 

Coriander powder - 1 tsp, 

Garam masala - 1 tsp, 

Coriander leaves - finely chopped. 

For tempering - oil/ghee - 1 tbsp, 

cumin - 1/2 tsp, 

whole dry red chili - 2, 

garlic cloves 4-5 chopped, 

red chili powder - 1/2 tsp

Make it like this 

Put both the pulses in the cooker. Add turmeric, salt and a glass of water to it. Put a small spoon of oil and cook till two whistles on high flame. Then cook on low flame till one whistle. Now heat oil or ghee in a pan and temper cumin seeds, mustard seeds, cloves and black pepper. Fry onions pink in it.Mix tomatoes and all dry spices and fry for two to three minutes. Add little water and cook till oil separates. Add cooked lentils to it. Add water as required and cook till it comes to a boil. Fry cumin seeds, garlic and whole red chilies in hot oil or ghee for tempering. Remove from the heat, add red chili powder to it and immediately add it to the tadka dal. Dal banjara is ready.

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