Khandeshi Dal Video by Tarla Dalal

Khandeshi Dal Video by Tarla Dalal

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Organize an outdoor lunch-dish up hot bajra rotis 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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Recipe Description for Khandeshi Dal

Ingredients

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

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

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

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

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.

See step by step images of Khandeshi Dal recipe

RECIPE SOURCE : Dals