Loved it mum soo yummy .. thank youuuuuuuuuu
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
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1
Done
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FOR THE DALClean the dals, wash it thoroughly and soak it in water for 2-3 hrs |
2
Done
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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
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FOR THE MASALASlice the onions thinly |
4
Done
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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
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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
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Once the masala is cooled, grind it to a smooth powder and keep aside |
7
Done
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Heat oil in another pan. Add the mustard seeds. Once it crackles, add the red chilli, bayleaf and saute for few seconds |
8
Done
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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
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Now add lemon juice and coriander. Mix well. Switch off the fire and serve warm with hot roti |
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Loved it mum soo yummy .. thank youuuuuuuuuu
Loved it mum .. soo yummy .. thank youuuuuuuuuu
The daal is definitely new one , looks and sounds fantastic !
I am not a big fan of urad dal as dal. It looks delicious though.
Khandeshi cooking is a totally different ballgame. Not eaten it in ages. Thanks for reminding me will definitely try this out.
A very interesting recipe… like you said, I am amazed of what varieties can be made of daal… Hearing Khandeshi for the first time… pinning this up to try for sure!
With all those three dals combination, am sure this Khandeshi dal will definitely please my tastebuds.
This is really a new recipe for me and adding desiccated coconut in dal is a lovely idea!!
This Dal recipe sounds so delicious and what an interesting variety with the coconut
Loved it mum soo yummy .. thank youuuuuuuuuu
Loved it mum .. soo yummy .. thank youuuuuuuuuu
The daal is definitely new one , looks and sounds fantastic !
I am not a big fan of urad dal as dal. It looks delicious though.
Khandeshi cooking is a totally different ballgame. Not eaten it in ages. Thanks for reminding me will definitely try this out.
A very interesting recipe… like you said, I am amazed of what varieties can be made of daal… Hearing Khandeshi for the first time… pinning this up to try for sure!
With all those three dals combination, am sure this Khandeshi dal will definitely please my tastebuds.
This is really a new recipe for me and adding desiccated coconut in dal is a lovely idea!!
This Dal recipe sounds so delicious and what an interesting variety with the coconut