Dhal Bhanjari

Dhal Bhanjari is a rajasthani delicacy. It is a very hot and spicy dhal made of black split urad dhal served during the times of the kings and queens, espescially when the king comes back from a long hard day after hunting. It is too elaborate a procedure for making a dhal and drinks up a lot of your time to make it, but the end product is worth every pico second of what it has swallowed to be made. Just DEVOUR it!

Serves: 4

Time:  11/2 to 2 hrs

Ingredients

Black urad dhal split/ karuppulundhu udaitha paruppu                                    1 cup

Red onion                                                                                              1 nos
Green chillies                                                                                         3 nos
Ginger                                                                                                   4 inch piece
Red chillies                                                                                            2 nos
Clove                                                                                                     1 nos
Turmeric powder                                                                                     1 tsp
Asafoetida                                                                                              1 pinch
Red chilli powder                                                                                    1/2 - 1 tsp (                                                                                                       depending on your spice level)
Salt                                                                                                        As needed
Ghee/ Clarified butter                                                                               1 tbsp
Cumin seeds                                                                                            1 tsp
Mustard seeds                                                                                          1 tsp

Method

1. Cut green chillies to very small pieces, add it to cleaned urad dhal, add turmeric powder and asafoetida and water and pressure cook until, the dhal is completely cooked
2. Dice red onions as small as possible
3. Grate 2 inches of the 4 inch ginger piece and keep it aside.
4. Heat a stir fry pan and add ghee in it. 
5. Add cumin seeds to splutter, clove and broken red chillies to it and let it turn brown and add grated ginger and mix well until the raw smell goes away to a lingering aroma of spices. 
6. Add diced onions to it and stir fry until the onion turns golden brown in colour
7. Add pressure cooked urad dhal to it and add water and salt and mix thoroughly well.
8. Bring it to boil in medium to high heat and add chilli powder and mix well. Once it starts boiling vigorously, reduce the heat and let it simmer for 45 minutes. The more stove time one gives it, the more tasty it becomes. If dhal becomes too thick, add water and let it boil. Stir occasionally to avoid burnt dhal at the bottom.
9. Cut the remaining 2 inch portion of ginger to very thin toothpick-thick fingers and add it on top of the dhal just before switching off the stove. Remove from heat and serve it with hot rotis.