Banjari Dal

I brought whole urad dhal for doing Dhal Makhani / Dal Makhani. I was looking for the recipe which will make use of whole black gram dhal (whole urad dhal). I was scanning thro' the recipe I have bookmarked / copied from the books/magazines. I have came accross Banjari dal (dhal) from Sanjeev Kapoor. I tried out. When I first tried light was not co-operating with me. 2nd time when I did it everything was perfect. Here you go with the recipe

Whole black gram dhal (dal) / Whole urad dhal  - 3/4 cup
Split Bengal gram dhal (chana dal) - 1/4 cup
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil / Ghee - 11/2 tablespoon (Of course Ghee taste better for this dhal but I use oil due to calorie)
Onion - 1.5 tablespoon (Finely chopped)
Cloves - 2
Cinnamon - 1 inch
Red chilies - 2 (broken into 2) adjust to your spice level
Ginger garlic paste - 3/4 teaspoon
Green chillies - 1 finely chopped
Pepper powder - 1/4 teaspoon
Red Chili powder - 1/4 teaspoon
Coriander seeds powder - 3/4 teaspoon
Coriander leaves (cliantro) - 1 tablespoon finely chopped
Ginger - 1 inch. Cut into thin strips


Soak whole black gram dhal / urad dhal overnight or 6 hours. Add Chana dhal in the morning and soak for another 1 hour. Heat 1 teaspoon of oil and onion and green chilli fry this till onion is soft. add this to soaked dhal and pressure cook dals and 3 cups of water together with green chili, salt and turmeric powder.
Heat the kada and add oil. When it is hot add Cumin seeds, Cinnamon and clove. When cumin seeds start to crackle add ginger garlic paste, Coriander seeds powder, pepper powder and chilli powder and fry till nice aroma comes out. it will take about 3-4 mins. Add cooked dhal and let it boil for 7 mins
Garnish with Ginger strips and coriander leaves and enjoy it with rice or roti or chapathi.