Khandeshi Dal Recipe (Dal Recipes)

Ingredients

• 1/3 cup urad dal (safed urad dal)
• 1/2 cup mixed dals (masoor (split red lentil) dal,
• salt (namak) to taste
• 1/4 tsp haldi powder (turmeric powder)
• 1 tsp oil
• 1/4 cup grated dry coconut (kopra)
• 1/2 cup thinly sliced onions
• 4 whole dry Kashmiri red chilli
• 2 tbsp dhaniya powder (coriander powder)
• 4 to 5 clove (laung / lavang)
• 4 elaichi (green cardamom)
• 25 mm dalchini (cinnamon)
• 2 whole black peppercorns (kalimirch)
• 3 garlic (lehsun) cloves
• 2 tbsp oil
• 1 tsp mustard seeds (rai / sarson)
• 1 whole dry Kashmiri red chilli
• 1 bay leaf (tejpatta)
• 2 tsp lemon juice
• 2 tbsp finely chopped coriander (dhania)
• 1 tbsp finely chopped coriander (dhania)

Steps

1. Clean, wash and soak the dals in water for 2 hours. Drain.
2. Combine the dals, 2 cups of water, salt and turmeric powder in a pressure cooker, mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid.
4. Transfer the dals to a deep bowl. Keep aside.
5. Heat the oil in a non-stick pan, add the coconut and onions and sauté on a medium flame for 2 to 3 minutes.
6. Add the red chillies, coriander powder, cloves, cardamom, cinnamon and peppercorns and sauté on a medium flame for another 1 to 2 minutes.
7. Add the garlic and sauté on a medium flame for a few more seconds.
8. Remove from the flame and allow it to cool completely.
9. Once cooled, blend in a mixer to a smooth powder and keep aside.
10. Heat the oil in a small kadhai and add the mustard seeds.
11. When the seeds crackle, add the red chilli and bayleaf and sauté on a medium flame for 30 seconds.
12. Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
13. Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes.
14. Serve immediately garnished with coriander.
15. Add 1/2 of the prepared masala to the dal, mix well and keep aside.