Khandeshi Dal

Khandeshi Dal

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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

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

    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

    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

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

For the tempering

    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.
Nutrient values (Abbrv) per serving
Energy231 cal
Protein9.3 g
Carbohydrates23.5 g
Fiber4.4 g
Fat11.1 g
Cholesterol0 mg
Sodium9.5 mg
Click here to view calories for Khandeshi Dal
Khandeshi Dal Video by Tarla Dalal

Reviews

Khandeshi Dal
 on 17 Jul 16 07:00 AM
5

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
Khandeshi Dal
 on 22 Jan 15 07:53 PM
5

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

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

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
 on 30 Jul 12 10:49 AM
5

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
 on 21 Jun 12 12:12 PM
5

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.