by Tarla Dalal
Added to 86 cookbooks
This recipe has been viewed 29200 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!
- Clean, wash and soak the dals in water for 2 hours. Drain.
- Combine the dals, 2 cups of water, salt and turmeric powder in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the dals to a deep bowl. Keep aside.
- Heat the oil in a non-stick pan, add the coconut and onions and sauté on a medium flame for 2 to 3 minutes.
- Add the red chillies, coriander powder, cloves, cardamom, cinnamon and peppercorns and sauté on a medium flame for another 1 to 2 minutes.
- Add the garlic and sauté on a medium flame for a few more seconds.
- Remove from the flame and allow it to cool completely.
- Once cooled, blend in a mixer to a smooth powder and keep aside.
- Add 1/2 of the prepared masala to the dal, mix well and keep aside.
- Heat the oil in a small kadhai and add the mustard seeds.
- When the seeds crackle, add the red chilli and bayleaf and sauté on a medium flame for 30 seconds.
- Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes.
- Serve immediately garnished with coriander.
RECIPE SOURCE : Dals
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