Daal Banjari

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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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 Chiles- 2
Ginger- 1 Inch Piece (crushed in mortar)
Garlic- 2 cloves (crushed in mortar)
Coriander Powder- 1 tsp
Green Chile- 1
Black Pepper Powder- 1/4 tsp
Coriander Leaves- to garnish
Oil- 1 Tbsp

Instructions:

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 chiles and green chile 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.