1 cup black urad dal (split black lentils with skin)
1/2 cup Bengal gram dal (chana dal)
1/4 tsp. turmeric powder (haldi)
1 onion, sliced
2 cloves
1 stick cinnamon
2 whole red chilies
2 tsps ginger-garlic paste
1 tsp. green chilies, finely chopped
1 tsp. chili powder
2 tbsps ghee
Salt to taste
2 tbsps chopped coriander & ginger, cut into thin strips (juliennes) for garnishing

Dal Banjari

1. Clean and wash the dals together. Pressure cook with the turmeric powder, salt and 3 cups of water for 4 to 5 whistles or until the dal is cooked.
2. Heat the ghee in a pan, add the onion, cloves, cinnamon, red chilies and saut� till onion turns golden brown.
3. Add the ginger-garlic paste, green chilies, chili powder and saut� for 2 minutes. Add this to the cooked dal and boil for 4 to 5 minutes.
4. Serve hot, garnished with the coriander and ginger strips.
   Serves 4 to 6
   Preparation time: 35 minutes