Khandeshi Dal Recipe
The aroma of the Pakka-Masala being roasted is truly amazing and that's the essence of this recipe.
Khandeshi Dal is definitely a new name for almost everyone, specially who is not familiar with the typical Maharashtrian cuisine. Yes, Khandeshi Cuisine is one of the Maharashtrian Regional Cuisine. Khandeshi cuisine is quite spicy, simple and flavorful. I'm going to share, one of the simple but delicious recipe of Dal today from a unique Khandeshi Cuisine. It is a good replacement to the regular dal we cook in our kitchen. The aroma of the Pakka-Masala being roasted is truly amazing and that's the essence of this recipe. Try it once and I am sure you would love to add this Dal more often in your daily meal.
If you like this recipe, you can also try other similar recipes such as
The contest is in association with Preethi Kitchen Appliances.
- 2 tablespoons Green Moong Dal (Whole)
- 2 tablespoons Pink Masoor Dal (Split)
- 2 tablespoons Arhar dal (Split Toor Dal)
- 2 tablespoons White Urad Dal (Split)
- 2 tablespoons Chana dal (Bengal Gram Dal)
- 1/4 teaspoon Turmeric powder (Haldi)
- Sunflower Oil , as required
- 1 teaspoon Mustard seeds
- 2 Dry Red Chillies
- 1 Bay leaf (tej patta)
- 3 teaspoon Lemon juice
- 3 tablespoon Coriander (Dhania) Leaves , chopped
- Salt , to taste For pakka masala
- 1/4 cup Dry coconut (kopra) , grated
- 1/2 cup Onions , sliced
- 1-1/2 tablespoon Coriander Powder (Dhania)
- Cumin powder (Jeera)
- 3 Kashmiri dry red chillies
- 3 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 3 Whole Black Peppercorns
- 4 cloves Garlic
How to make Khandeshi Dal Recipe
To begin making the Khandeshi Dal recipe, we will firstly begin with the pakka masala for the dal.
Heat the oil in a wide pan. Add grated coconut and sliced onions, sauté for 3 to 4 minutes.
Add dry red chillies, coriander cumin powder, cloves, cardamom, cinnamon and black peppercorn. Saute for another 2 to 3 minutes on low-medium flame.
Add garlic and sauté on medium flame for few seconds. Turn off the stove. Let it cool down completely.
Once cooled, blend in a mixer or in a blender to a smooth powder/paste and keep it aside.
The next step is to prepare the dal. Clean, wash and soak the mix dals and moong in a water for atleast 30 to 40 minutes.
Pressure cook dal and moong in a cooker with 2 cups of water, salt and turmeric powder. Boil Dal & Moong well.
Add 1/2 of the prepared Pakka masala powder/paste into dal, mix well and keep it aside.
For tempering, heat oil in a tadka pan and add mustard seeds. When the seeds crackle, add the dry red chillies and bayleaf. Sauté on medium flame.
Add the prepared Dal mixture, mix well and cook. Cook for 3 to 4 minutes, and stir continuously.
Add some more Pakka masala if you want more flavors and spice. Add lemon juice, chopped cilantro and adjust the salt accordingly.
Cook on low flame for a couple of minutes more and turn off the stove. Garnish with some chopped cilantro and serve it immediately.