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!
Khandeshi Dal recipe - How to make Khandeshi Dal
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For the masala
How to proceed
For the tempering
For the dal
- 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
- 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
- How to proceed
- Add 1/2 of the prepared masala to the dal, mix well and keep aside.
For the tempering
- 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.
Khandeshi Dal Video by Tarla Dalal
Nutrient values per serving
| Energy | 231 cal |
| Protein | 9.3 g |
| Carbohydrates | 23.5 g |
| Fiber | 4.4 g |
| Fat | 11.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 240.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 5.4 mg |
| Folic Acid | 31.9 mcg |
| Calcium | 61.5 mg |
| Iron | 2.4 mg |
| Magnesium | 39 mg |
| Phosphorus | 133.7 mg |
| Sodium | 9.5 mg |
| Potassium | 274.7 mg |
| Zinc | 1.1 mg |
Outbrain
U r saying to put half the prepared masala to the dal. What abt other half
wat do of d balance prepared masala paste..???
Awesome Aromatic Dal.......
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......
A good replacement to regular dal.... The aroma of the masala being roasted is truly amazing and thats the essence of this recipe too.
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.