This original Tarla Dalal recipe can be viewed for free

Khandeshi Dal


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Added to 21 cookbooks
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Organize an outdoor lunch-dish up hot bajra rotis and serve with Khandeshi dal-they make an amazing pair. Moong, masoor, toovar and urad dals are cooked with a spicy paste made of onions, dry coconut, chillies, pepper and more. A fiery tadka adds deeper flavor to the dish and brings out beautiful colors of the dal. Have fun!

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Preparation Time: 
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Serves 8 to 10.
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Ingredients

Method

    For the masala powder

    1. Dry roast all the ingredients on a tava.
    2. Cool and blend in a mixer. Keep aside.

    How to proceed

    1. Clean, wash and soak the dals in water for about 30 minutes. Drain.
    2. Add the turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
    3. Whisk the dal well, add 1 cup of water and the masala powder, mix and keep aside.
    4. Heat the oil in another large pan and add the mustard seeds.
    5. When the mustard seeds crackle, add the red chilli and bay leaf.
    6. Add the cooked dal and bring to a boil.
    7. Simmer for about 10 minutes on a low flame to enable all the flavours to blend well.
    8. Garnish with the chopped coriander and serve hot preferably with bajra roti.
    RECIPE SOURCE : DalsBuy this cookbook
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