Khandeshi Dal


by
Khandeshi Dal

5/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 95 cookbooks   This recipe has been viewed 37734 times

Organize an outdoor lunch -dish up hot Bajra Roti 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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Khandeshi Dal recipe - How to make Khandeshi Dal

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
For the dal

  1. Clean, wash and soak the dals in water for 2 hours. Drain.
  2. Combine the dals, 2 cups of water, salt and turmeric powder in a pressure cooker, mix well and pressure cook for 2 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Transfer the dals to a deep bowl. Keep aside.

For the masala

  1. Heat the oil in a non-stick pan, add the coconut and onions and sauté on a medium flame for 2 to 3 minutes.
  2. Add the red chillies, coriander powder, cloves, cardamom, cinnamon and peppercorns and sauté on a medium flame for another 1 to 2 minutes.
  3. Add the garlic and sauté on a medium flame for a few more seconds.
  4. Remove from the flame and allow it to cool completely.
  5. Once cooled, blend in a mixer to a smooth powder and keep aside.

How to proceed

  1. Add 1/2 of the prepared masala to the dal, mix well and keep aside.

For the tempering

  1. Heat the oil in a small kadhai and add the mustard seeds.
  2. When the seeds crackle, add the red chilli and bayleaf and sauté on a medium flame for 30 seconds.
  3. Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes.
  5. Serve immediately garnished with coriander.
Accompaniments

Coriander Roti 
Green Moong Dal and Spring Onion Paratha 
Vegetable Biryani ( Desi Khana) 
Zucchini and Eggplant Lasagne 

Nutrient values per serving
Energy214 cal
Protein8.2 g
Carbohydrates20.7 g
Fiber3.8 g
Fat11 g
Cholesterol0 mg
Vitamin A238.6 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.9 mg
Vitamin C5 mg
Folic Acid24.3 mcg
Calcium54.1 mg
Iron2.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6.1 mg
Potassium126.9 mg
Zinc1 mg

RECIPE SOURCE : DalsBuy this cookbook

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Reviews

Khandeshi Dal
5
 on 17 Jul 16 07:00 AM


U r saying to put half the prepared masala to the dal. What abt other half
| Hide Replies
Tarla Dalal    Hi Mukesh, Yes we have sued only half the masala, the other halve can be stored in an air-tight container in the freezer for 15 days
Reply
18 Jul 16 09:16 AM
Khandeshi Dal
5
 on 22 Jan 15 07:53 PM


wat do of d balance prepared masala paste..???
Khandeshi Dal
5
 on 28 Oct 13 10:21 PM


Awesome Aromatic Dal.......
Khandeshi Dal
5
 on 23 Oct 13 06:47 PM


Awesome taste...very wholesome dal..easy to make ..simple ingredients blended to get a rich outcome that will definitely spice up a winter evening if served piping hot with nice and hot, fluffy phulkas with a dash of ghee...we have tried it and I strongly recommend it......
Khandeshi Dal
5
 on 30 Jul 12 10:49 AM


A good replacement to regular dal.... The aroma of the masala being roasted is truly amazing and thats the essence of this recipe too.
Khandeshi Dal
5
 on 21 Jun 12 12:12 PM


5 dals, urad, masoor, chana, toovar and moong cooked and strongly spiced kashrmir red chillies and coconut to make a fantastic filling dal. Have it with a good paratha to make a filling and healthy meal.