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Dal Banjari


Dal Banjari

  • Duration: 30 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

Take care to serve the Dal Banjari immediately after cooking, or else it will begin to lose its crispness and flavour.

Trivia Tadka

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.

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