Khandeshi Dal
by Tarla Dalal
Added to 104 cookbooks
This recipe has been viewed 75295 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!
For the dal- Clean, wash and soak the dals in water for 2 hours. Drain.
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- Combine the dals, 2 cups of water, salt and turmeric powder in a pressure cooker, mix well and pressure cook for 2 whistles.
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- Allow the steam to escape before opening the lid.
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- Transfer the dals to a deep bowl. Keep aside.
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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.
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- Add the red chillies, coriander powder, cloves, cardamom, cinnamon and peppercorns and sauté on a medium flame for another 1 to 2 minutes.
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- Add the garlic and sauté on a medium flame for a few more seconds.
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- Remove from the flame and allow it to cool completely.
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- Once cooled, blend in a mixer to a smooth powder and keep aside.
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How to proceed- Add 1/2 of the prepared masala to the dal, mix well and keep aside.
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For the tempering- Heat the oil in a small kadhai and add the mustard seeds.
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- When the seeds crackle, add the red chilli and bayleaf and sauté on a medium flame for 30 seconds.
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- Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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- Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes.
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- Serve immediately garnished with coriander.
Khandeshi Dal Video by Tarla Dalal
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Accompaniments
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 |
RECIPE SOURCE : Dals
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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