Dal Banjara

How to Prepare

1. Rinse the soaked toor dal and urad dal thoroughly under running water.
2. In a pressure cooker, add the rinsed dals
3. 10 cups of water
4. 2 tsp turmeric powder, and 2 tsp salt. Pressure cook for 3 whistles or until the dals are soft.
5. Heat 6 tbsp ghee in a large pot over medium heat. Add 4 tsp cumin seeds and let them splutter.
6. Add 4 finely chopped onions and sauté until golden brown.
7. Add 6 tsp ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
8. Add 8 chopped tomatoes and cook until they turn mushy.
9. Add 4 tsp red chili powder
10. 4 tsp coriander powder
11. 2 tsp garam masala, and 2 tsp salt. Mix well and cook for 5 minutes.
12. Add the cooked dal to the pot and mix thoroughly. Adjust consistency by adding water if needed (about 4-5 cups).
13. Simmer the dal for 10-15 minutes on low heat, stirring occasionally.
14. Add 1 cup chopped coriander leaves and mix well before serving.
15. Serve hot with jeera rice or roti.