Dal Banjari

Stolen from "Dals" - Tarla Dalal p.51

Serves 6 (true)

1 cup urad dal
1/2 cup chana dal
1/4 tsp haldi
1 onion, sliced
2 laung (cloves)
1 stick cinnamon
2 dry whole chillies, chopped
2 tsp ginger-garlic paste
1 tsp finely chopped green chillies
1 tsp chilli powder
salt to taste

1. Pressure cook dals with haldi with 3 cups water for 4-5 whistles or until dal is cooked (because you can see through the pressure cooker right!)
2. Fry the onions, cloves, cinnamon and red chillies in some oil until the onions are done in a saucepan big enough to hold the dal in 4.
   
3. Add ginger-garlic paste, green chillies and chilli powder and saute for 2 mins.
   
4. Add the dal and boil for 4-5 mins or until you want to eat it.

None of the dals I have cooked seem watery enough to me. Even so, this one was good if not exceptional and it was very easy to make. I liberated the pressure cooker for stage 4 so I could cook something else and finish the dal off so they were cooked at the same moment.
Next day I added some more water and gave it a boil, much better.