Khandeshi Dal
by Tarla Dalal

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

For The Dal
1/3 cup urad dal (split black lentils)
1/2 cup mixed dals (masoor dal , chana dal , green moong 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 chillies
2 tbsp coriander (dhania) powder
4 to 5 cloves (laung / lavang)
4 cardamoms
25 mm cinnamon (dalchini)
2 whole black peppercorns (kalimirch)
3 garlic (lehsun) cloves

Other Ingredients
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
1 bayleaf (tejpatta)
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.

How to proceed

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

Nutrient values (Abbrv) per serving

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

Khandeshi Dal Video by Tarla Dalal

Mukesh Kanoi

on 17 Jul 16 07:00 AM

U r saying to put half the prepared masala to the dal. What abt other half

Tarla Dalal

18 Jul 16 09:16 AM

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

Foodie#438266

on 22 Jan 15 07:53 PM

wat do of d balance prepared masala paste..???

Priya2188

on 28 Oct 13 10:21 PM

Awesome Aromatic Dal.......

Akvan

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......

n_katira

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.

Healthy Eating

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.