Khandeshi Dal

by Tarla Dalal

Other Related Recipes

Dhabey ki Dal
Four Cheese Pizza
Rangoon Na Vaal ( Gujarati Recipe)

Accompaniments

Bermi Parathas
Coriander Rotis
Vegetable Biryani
Zucchini And Eggplant Lasagne

Added to 21 cookbooks
This recipe has been viewed 1904 times

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!

Add your private note

Preparation Time: 10 mins.
Cooking Time: 25 mins.
Serves 8 to 10.
Show me for servings

Ingredients

3/4 cup urad dal (split black lentils)
1/4 cup masoor dal (split red lentil)
1/4 cup chana dal (split Bengal gram)
1/4 cup toovar (arhar) dal
1/4 cup moong dal (split green gram)
1/2 tsp turmeric powder (haldi)
salt to taste

For the masala powder
4 whole dry kashmiri red chillies
1/2 cup sliced onions
1/4 cup grated dry coconut (kopra)
2 tbsp coriander (dhania) powder
1 tsp whole black peppercorns (kalimirch)
4 to 5 cloves (laung / lavang)
25 mm. (1") cinnamon (dalchini)
4 to 5 cardamom (elaichi)
4 to 5 cloves of garlic (lehsun)

For the tempering
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chillies
1 bayleaf (tejpatta)
2 tbsp oil

Method

For the masala powder

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

How to proceed

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

RECIPE SOURCE : Dals