Khandeshi Dal Recipe

Khandeshi Dal Recipe

Khandeshi Dal might be a novel term for many, particularly those less acquainted with traditional Maharashtrian fare. Indeed, Khandeshi Cuisine stands as one of the distinctive regional cuisines within Maharashtra. Known for its spiciness, simplicity, and rich flavors, Khandeshi cuisine introduces a unique and delightful twist to the culinary scene. Today, I'll be sharing a straightforward yet delectable Dal recipe from this exceptional culinary tradition. It serves as an excellent alternative to the regular dals commonly prepared in our kitchens. The captivating aroma of the Pakka-Masala as it gets roasted is truly enchanting and forms the heart of this dish. Give it a try, and I'm confident you'll find yourself inclining toward this Dal more frequently in your daily meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Side Dish
Cuisine Indian
Servings 2

Ingredients
  

  • 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)
  • Oil, as required
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 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

Instructions
 

  • 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 at least 30 to 40 minutes.
  • Pressure cooks 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 bay leaf. 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.
  • Serve Khandeshi Dal with Boondi Raita, Phulkas or steamed rice for a perfect weekday lunch.
Keyword Khandeshi Dal Recipe
Tried this recipe?Let us know how it was!
Article Categories:
Maharashtrian Recipes

Comments are closed.