In India,a very famous Banjara(gypsy) culture is prevailing...they travel long..destinations....they eat almost same food like us but their way of cooking is different.They cook in earthen pots,they mostly eat bajra ,jowar,masoor and moth beans and their food is little bit more spicy and oily.They use lots of oil in some dish or totally avoid in some dish.....:)

  • Cook time:
  • Prep time:
  • Yields: serves 4 person
  • 1/2 cup moth bean (soaked over night)
  • 1/4 cup whole black gram (soaked over night)
  • 1 table spoon black kidney beans (soaked over night)
  • 1 small potato(washed and diced with skin)
  • 8-12 cloves garlic
  • 5-6 badgi dry red chilli ( it is color less and have more heat) / as per taste
  • 4-5 pepper corns
  • 2-3 cloves
  • 1 brown cardamom
  • 1/2 inch cinamon stick
  • 2 bay leaf
  • 1 teaspoon dry fenugreek leaves
  • 1 tablespoon amchur powder
  • 1/2 cup plain yogurt
  • 1 teaspoon gram flour
  • 1 tablespoon ghee
  • 1/2 teaspoon asafoetida
  • salt to taste
  • Hot water as required
  • One Big Black Mitti Ki Handi (earthen pot)(thoroughly washed and soaked in tap water for 1/2 an hrs,before using it)
  • wheat dough-as needed
  • For Garnish:
  • split raw green chillies

Heat ghee in a handi,add all ingredients one by one,add enough water and stir well,now seal the opening of handi with the help of dough,On low flame cook it for 30-40 min.then prick the seal with knife and again cook for 10 min on low flame.


Now open the seal,discard the bay leaf and cinnamon sticks,cool and blend the dal.Sprinkle split green chillies on top,serve hot with batti,bajra roti or jowar roti.But I made it last night for dinner and savored it with steam rice...:)


NOTE: AS in Rajasthan especially thar desert green veggies are not easily available in ancient times;so they are not used to adding green veggies to their dish,even they use yogurt or amchur powder to add tangyness to their dish instead of fresh lemon juice like us.As they use more legumes in their dish,they make it a point to add asafoetida to their dish in good amount,for digestion and flavoring too.


NOTE: If you don"t have earthen pot you can use heavy bottom deep pot for making it.But now a days cooking earthen wares are easily available in super markets of metro city;so you can go for it also,as it adds the real taste to the dish.


NOTE: friends if you are vegan can avoid yogurt (though it is key ingredient) and use fresh lime juice instead.and use oil instead of ghee(though ghee helps in reducing the heat of the dish)


NOTE: If you don"t have so much time as we are living in jet age,and want to taste the dish then you can just add all the ingredients in the pressure cooker and take 4-5 whistles on medium flame and then on low flame cook for 5 min,and do the blending of dal and serve.

Recipe Reference

once our trip to rajasthan our car breaks down and there was no hotel or motal near by ,we all were very hungery...we started searching for food and to our delight we saw a little tent near by,we saw that some banjara"s who were in group,cooking food.....the smell of raw spices;brought water to our mouth,when they come to know about our mishap, they asked us to join for lunch.the food was very tasty but..but...but...tooooooooooooo hot to we had sort of water as we all wanted to drink mineral water is ok..but friends along with this sweet memory of our nomadic friends from deserts of rajasthan,i brought along with me so many banjara recipes,which i still savor.this dal is one of that cusin only.......still don"t have words to thank them...:)

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