Dal Banjari

Dal banjari takes its name from the Banjara — the nomadic trading communities of Rajasthan — who cooked this simple, nourishing lentil dish on open fires during their long journeys. Made with moth beans or whole black lentils and cooked slowly with dried chillies and mustard in a single vessel, it carries the smokiness of an open flame and the resourcefulness of a people who thrived in the desert.

Serves: 4

Ingredients

For the dal:

• 250g (1¼ cups) moth beans (matki) or whole black urad dal, soaked overnight
• 1 litre (4 cups) water
• 1 tsp turmeric powder
• 1 tsp fine salt

For the tempering (tadka):

• 3 tbsp (45ml) ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3 dried red chillies (arbol or Kashmiri)
• 1 medium onion, finely chopped
• 4 cloves garlic, sliced
• 2cm (¾ inch) ginger, grated
• 2 medium tomatoes, roughly chopped
• 1 tsp coriander powder
• ½ tsp red chilli powder
• Salt to taste

For smoking:

• 1 small piece of charcoal (optional, for dhungar smoking method)
• 1 tsp ghee

To serve:

• Steamed basmati or millet bread (bajra roti)

Instructions

1. Drain the soaked beans. Combine with 1 litre water, turmeric, and 1 tsp salt in a heavy pot. Bring to a boil, then simmer covered for 45-60 minutes until completely tender. The beans should hold their shape but crush easily between fingers.
2. Make the tadka: heat the ghee in a small pan over high heat. Add mustard seeds and let them pop, then add cumin seeds and dried red chillies — fry for 30 seconds.
3. Add the onion and cook until deep golden, 10-12 minutes. Add the garlic and ginger and fry for 2 minutes.
4. Add the tomatoes, coriander powder, and chilli powder. Cook stirring until the tomatoes break down and oil separates, about 8-10 minutes.
5. Pour the tadka into the cooked beans and stir well. Simmer together for 10 minutes, adjusting salt.
6. For the traditional smoked finish (dhungar): heat a small piece of charcoal directly over a flame until glowing. Place a small metal bowl in the centre of the dal, put the hot charcoal inside, and pour over 1 tsp ghee — it will smoke immediately. Cover the pot tightly for 3 minutes, then remove the charcoal bowl.
7. Serve with basmati rice or bajra roti.

Cook's Notes: The dhungar smoke step is optional but transforms the dish with a campfire quality that honours the Banjara tradition. Moth beans are smaller and firmer than most lentils — if unavailable, whole masoor lentils work well but need less soaking time.