Daal Banjari

I am completing first week of my Vegan challenge and till now have been successful in sticking to the vegan diet. I have replaced my milk tea to soy milk masala tea and now loving it. The breakfast is mostly semolina upma or oats with a dash of soy milk and some fruits or brown rice poha and even Vegan french toasts.

Lunch comprises of lentils with roti or any tofu dish with rotis/ parathas and dinner is mostly dosas/ idlis/ roti subzi. I made these lentils for our lunch and it was super good. This daal belongs from Indian State of Rajasthan. The recipe is adapted from Sanjeev Kapoor's tasty eating for healthy living book, earlier I have tried this Daal Lucknowi from that book.

Ingredients:

Whole Black Gram with Skin( Urad daal)- 2/3 Cup (soaked)

Split Bengal Gram- 1/3 Cup (soaked)

Turmeric Powder- 1/4 tsp

Salt- to taste

Onions- 2 Small chopped

Cloves- 2

Cinnamon Stick- 1 Inch

Dry Red Chillies- 2

Ginger- 1 Inch Piece (crushed in mortar)

Garlic- 2 cloves (crushed in mortar)

Coriander Powder- 1 tsp

Green Chilly- 1

Black Pepper Powder- 1/4 tsp

Coriander Leaves- to garnish

Oil- 1 tbsp

Procedure:

• Pressure cook both grams together with turmeric powder, salt and 3 cups of water till 4-5 whistles.
• Heat oil in a pan, add cloves, cinnamon, onions, crushed ginger and garlic with dried red chillies and green chilly and sautè till onions turn golden brown.
• Add the cooked grams, black pepper powder and coriander powder. Boil for 5-10 minutes. Check seasoning.
• Transfer to a bowl and garnish with coriander leaves.