Organize an outdoor lunch-dish up hot bajra rotis and serve with khandeshi dal-they make an amazing pair. Moong, masoor, toovar and urad dals are cooked with a spicy paste made of onions, dry coconut, chillies, pepper and more. A fiery tadka adds deeper flavor to the dish and brings out beautiful colors of the dal. Have fun!
Preparation Time:
Cooking Time:
Makes 4 servings
Cooking Time:
Makes 4 servings
Ingredients
For The Dal
1/3 cup urad dal (split black lentils)
1/2 cup mixed dals ( masoor dal (split red lentil) ,
chana dal (split bengal gram) ,
green moong (whole green gram)
salt to taste
1/4 tsp turmeric powder (haldi)
For The Masala
1 tsp oil
1/4 cup grated dry coconut (kopra)
1/2 cup thinly sliced onions
4 whole dry kashmiri red chillies
2 tbsp coriander (dhania) powder
4 to 5 cloves (laung / lavang)
4 cardamoms
25 mm (1") cinnamon (dalchini)
2 whole black peppercorns (kalimirch)
3 garlic (lehsun) cloves
Other Ingredients
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
1 bayleaf (tejpatta)
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
For the dal
For the masala
How to proceed
For the tempering
For the dal
- Clean, wash and soak the dals in water for 2 hours. Drain.
- Combine the dals, 2 cups of water, salt and turmeric powder in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the dals to a deep bowl. Keep aside.
For the masala
- Heat the oil in a non-stick pan, add the coconut and onions and sauté on a medium flame for 2 to 3 minutes.
- Add the red chillies, coriander powder, cloves, cardamom, cinnamon and peppercorns and sauté on a medium flame for another 1 to 2 minutes.
- Add the garlic and sauté on a medium flame for a few more seconds.
- Remove from the flame and allow it to cool completely.
- Once cooled, blend in a mixer to a smooth powder and keep aside.
How to proceed
- Add 1/2 of the prepared masala to the dal, mix well and keep aside.
For the tempering
- Heat the oil in a small kadhai and add the mustard seeds.
- When the seeds crackle, add the red chilli and bayleaf and sauté on a medium flame for 30 seconds.
- Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes.
- Serve immediately garnished with coriander.
Recipe Source: Khandeshi Dal by Tarla Dalal
4 comments:
Namaste Tarla Dalal! This dal recipe looks great and the video is visually informative as well, even though I don't speak your language. I notice this recipe is also in your book which I purchased called "Dals". My question to you is this regarding both your videos and books: In terms of measurements, when you say "cup" are you referring to 200ml cup as you use in India? Here our cup = 237ml. Please advise so I can prepare this recipe as you intend.
Namaste Tarla Dalal! This dal recipe looks great and the video is visually informative as well, even though I don't speak your language. I notice this recipe is also in your book which I purchased called "Dals". My question to you is this regarding both your videos and books: In terms of measurements, when you say "cup" are you referring to 200ml cup as you use in India?
Yes, it is 200 ml. Also you may want to enable CC which stands for close caption on the you tube player and you will be able to see the recipe speech translated in English.
Thanks for your reply and the cc tip.
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