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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
Take care to serve the Dal Banjari immediately after cooking, or else it will begin to lose its crispness and flavour.
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Dal Banjari is famous around the world, but the authentic recipe is known only to a few. Banjari, more popular as ‘bati’, is a tight wheat bread ball that has been dipped in desi ghee and cooked on a slow fire. In days of the past, cooks would have the bati roasted on a slow flame and dipped in ghee for more than an hour so that the maharaja could return from his shikaar (hunt) for a heady meal.
- Split black gram (Chhilkewali urad dal (1 cup)
- Split chickpeas (chana dal) (½ cup)
- MTR Haldi Turmeric Powder (¼ tsp)
- Salt (to taste)
- Ghee (1 tbsp)
- Onion, sliced (½ cup)
- Clove (laung) (2)
- Cinnamon (dalchini) (1 small stick)
- Dry red chillies (sabut lal mirch (2)
- Ginger-garlic (adrak-lahsun) paste (1)
- Green chillies (hari mirch), chopped (2)
- Lemon juice (2 tbsp)
- Coriander leaves (hara dhania), finely chopped (2 tbsp)
- Thoroughly wash the dals and drain out the water. Now, toss both the dals into a pressure cooker along with the MTR Haldi Turmeric Powder, salt and 3 cups of water. Mix well and cook, timing it to 4 to 5 whistles. Once done, allow it to cool down and then keep aside.
- Heat ghee in a kadhai. Next, add in the laung, dalchini, lal mirch and chopped onions.
- Keep sautéing till the onions have turned golden brown. Then, add in the chopped green chillies, MTR Lal Mirch Powder and ginger-garlic paste. Keep sautéing for about a minute.
- Then, add in the boiled dals and allow it to boil for another 8 or 10 minutes, all the while stirring intermittently.
- Garnish with hara dhania.
- Dal Banjari is now ready to be served hot with roti.