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Khandeshi Dal
Tarla Dalal
15 May, 2017
Table of Content
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!
Khandeshi Dal recipe - How to make Khandeshi Dal
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
For The Dal
1/3 cup urad dal (split black lentils)
1/2 cup mixed dals ( masoor (split red lentil) dal ,
salt to taste
1/4 tsp turmeric powder (haldi)
For The Masala
1 tsp oil
1/4 cup grated dry coconut (kopra)
1/2 cup thinly sliced onions
4 whole dry Kashmiri red chilli
2 tbsp coriander (dhania) powder
4 to 5 clove (laung / lavang)
25 mm cinnamon (dalchini)
2 whole black peppercorns (kalimirch)
Other Ingredients
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 whole dry Kashmiri red chilli
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
For the dal
- 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.
For the masala
- 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.
For the tempering
- 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.
How to proceed
- Add 1/2 of the prepared masala to the dal, mix well and keep aside.
Khandeshi Dal recipe, Dal Recipes, tarladalal.com Video by Tarla Dalal
Khandeshi Dal recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 231 cal |
| Protein | 9.3 g |
| Carbohydrates | 23.5 g |
| Fiber | 4.4 g |
| Fat | 11.1 g |
| Cholesterol | 0 mg |
| Sodium | 9.5 mg |
Click here to view Calories for Khandeshi Dal
The Nutrient info is complete
Akvan
Aug. 15, 2022, 4:45 a.m.
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......
Priya2188
May 29, 2021, 1:29 p.m.
Awesome Aromatic Dal.......
Foodie#438266
March 6, 2021, 2:41 a.m.
wat do of d balance prepared masala paste..???
n_katira
Oct. 10, 2019, 1:29 p.m.
A good replacement to regular dal.... The aroma of the masala being roasted is truly amazing and thats the essence of this recipe too.
Healthy Eating
March 19, 2018, 12:41 p.m.
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.
Mukesh Kanoi
Jan. 8, 2012, 1:57 a.m.
U r saying to put half the prepared masala to the dal. What abt other half
Tarla Dalal
Jan. 8, 2012, 1:57 a.m.
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
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