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Ingredients

Adjust Servings:
FOR THE DAL
1/4 dal Urad dal
1 tbsp Masoor dal
1 tbsp Chana dal
1 tbsp Green Moong I used sprouts instead
1 1/4 cup Water
FOR THE MASALA
1 tsp Oil
2 tbsp Dessicated coconut
1 Onion
4 Red chillies
1 tbsp Coriander powder
2 Cloves
1/4" piece Cinnamom
2 Pepper corns
2 Cardamom
1 clove Garlic
FOR TEMPERING
1 tbsp Oil
1 tsp Mustard
2 Red chilli
1 Bayleaf
2 tsp Lemon juice
2 tbsp Coriander
OTHER INGREDIENTS
To Taste Salt

Khandeshi dal

Cuisine:
  • 30 mins
  • Serves 2
  • Easy

Ingredients

  • FOR THE DAL

  • FOR THE MASALA

  • FOR TEMPERING

  • OTHER INGREDIENTS

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I am amazed at the variety of dal recipes that we Indians come up with. We make dal just using one lentil, combination of 2 lentils and combination of many and final the variety which comes up is numerous like dal tadka, hyderabadi khatti dal, sai bhaji, dal maharani.So the search for other variety of dals continued and I saw the recipe of Khandeshi dal on Tarla dalal’s page. Intrigued by the name, I looked at the recipe and instantly loved it as it was way different from the regular dals.

This dal is said to have its origin in Jalgaon. It predominantly uses urad dal and is spicy with the overpowering flavour of dessicated coconut that is used. The masala that is used here is called as khandeshi masala and is very flavourful. Here we use, urad dal, green moong , masoor dal and channa dal and i have used sprouted moong since I had it in my fridge .

Except my daughter who is a great fan of dal makhni, we do not prefer urad dal and I was skeptical when I cooked this but both KK and anantha (my other daughter) loved it and enjoyed it thoroughly. This recipe is a keeper for sure

Khandeshi dal

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Steps

1
Done

FOR THE DAL

Clean the dals, wash it thoroughly and soak it in water for 2-3 hrs

2
Done

Add 1 1/4 cup of water to the dal and transfer it to the pressure cooker and cook upto 3 whistles. Let it cool .

3
Done

FOR THE MASALA

Slice the onions thinly

4
Done

Heat oil in a pan, add the onions and saute till it becomes transparent. Now add the dessicated coconut to this and saute for a minute.

5
Done

Now add the red chillies, coriander powder, clove, cardamom, cinnamon, garlic and pepper to this and saute on medium flame for 2 minutes. Switch off the fire and let it cool

6
Done

Once the masala is cooled, grind it to a smooth powder and keep aside

7
Done

Heat oil in another pan. Add the mustard seeds. Once it crackles, add the red chilli, bayleaf and saute for few seconds

8
Done

Now pour the prepared dal into this, add the prepared masala powder and salt, mix well an cook on low flame for 5 minutes.Check for consistency and add more water if necessary

9
Done

Now add lemon juice and coriander. Mix well. Switch off the fire and serve warm with hot roti

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Veena

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previous
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next
German Potato Salad flavoured With Indian Masala

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