Khandeshi Dal

Name: Khandeshi Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 tbsp Green Moong Dal (2 tablespoons Green Moong Dal (Whole)); 2 tbsp Red Lentils (2 tablespoons Pink Masoor Dal (Split)); 2 tbsp Split Pigeon Peas (2 tablespoons Arhar dal (Split Toor Dal)); 2 tbsp White Urad Dal (2 tablespoons White Urad Dal (Split)); 2 tbsp Chana Dal (2 tablespoons Chana dal (Bengal Gram Dal)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 0 pieces Vegetable Oil (Oil as required); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 3 tsp Lemon Juice (3 teaspoon Lemon juice); 3 tbsp Cilantro (3 tablespoon Coriander (Dhania) Leaves chopped); 0 pieces Table Salt (Salt to taste); ¼ cup Desiccated Coconut (1/4 cup Dry coconut (kopra) grated); ½ cup Yellow Onion (1/2 cup Onions sliced); 1 tbsp Ground coriander (1-1/2 tablespoon Coriander Powder (Dhania)); 0 pieces Cumin Powder (Cumin powder (Jeera)); 3 pieces Kashmiri Red Chili (3 Kashmiri dry red chillies); 3 pieces Cloves (3 Cloves (Laung)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 3 pieces Black Peppercorns (3 Whole Black Peppercorns); 4 cloves Garlic (4 cloves Garlic)

A spicy, aromatic Maharashtrian dal made with a blend of five lentils, ground with a coconut-onion-spice masala paste, and finished with a tempering.

40 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Green Moong Dal2 tbsp · 2 tablespoons Green Moong Dal (Whole)
Red Lentils2 tbsp · 2 tablespoons Pink Masoor Dal (Split)
Split Pigeon Peas2 tbsp · 2 tablespoons Arhar dal (Split Toor Dal)
White Urad Dal2 tbsp · 2 tablespoons White Urad Dal (Split)
Chana Dal2 tbsp · 2 tablespoons Chana dal (Bengal Gram Dal)
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Vegetable Oil0 pieces · Oil as required
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Dried Red Chili2 pieces · 2 Dry Red Chillies
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Lemon Juice3 tsp · 3 teaspoon Lemon juice
Cilantro3 tbsp · 3 tablespoon Coriander (Dhania) Leaves chopped
Table Salt0 pieces · Salt to taste
Desiccated Coconut¼ cup · 1/4 cup Dry coconut (kopra) grated
Yellow Onion½ cup · 1/2 cup Onions sliced
Ground coriander1 tbsp · 1-1/2 tablespoon Coriander Powder (Dhania)
Cumin Powder0 pieces · Cumin powder (Jeera)
Kashmiri Red Chili3 pieces · 3 Kashmiri dry red chillies
Cloves3 pieces · 3 Cloves (Laung)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Black Peppercorns3 pieces · 3 Whole Black Peppercorns
Garlic4 cloves · 4 cloves Garlic

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Steps

1To begin making the Khandeshi Dal recipe, we will firstly begin with the pakka masala for the dal.
2Heat the oil in a wide pan. Add grated coconut and sliced onions, sauté for 3 to 4 minutes.
3Add dry red chillies, coriander cumin powder, cloves, cardamom, cinnamon and black peppercorn. Saute for another 2 to 3 minutes on low-medium flame.
4Add garlic and sauté on medium flame for few seconds. Turn off the stove. Let it cool down completely.
5Once cooled, blend in a mixer or in a blender to a smooth powder/paste and keep it aside.
6The 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.
7Pressure cook dal and moong in a cooker with 2 cups of water, salt and turmeric powder. Boil Dal & Moong well.
8Add 1/2 of the prepared Pakka masala powder/paste into dal, mix well and keep it aside.
9For 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.
10Add the prepared Dal mixture, mix well and cook. Cook for 3 to 4 minutes, and stir continuously.
11Add some more Pakka masala if you want more flavors and spice. Add lemon juice, chopped cilantro and adjust the salt accordingly.
12Cook on low flame for a couple of minutes more and turn off the stove. Garnish with some chopped cilantro and serve it immediately.
13Serve Khandeshi Dal with Boondi Raita, Phulkas or steamed rice for a perfect weekday lunch.