Khandeshi Dal

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!

Preparation Time: 10 mins.
Cooking Time: 25 mins.
Serves 8 to 10.
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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