Khandeshi Dal: A Spicy, Flavorful Maharashtrian Delight
Khandeshi Dal is a beloved dish from the vibrant state of Maharashtra, India. This simple yet flavorful dal recipe is a staple in many Maharashtrian households, especially when you’re looking to create a quick, spicy, and nutritious meal. The combination of lentils, refined spices, and aromatic ingredients creates a rich, satisfying dish perfect for an everyday lunch. Whether you’re cooking for yourself or for a family, Khandeshi Dal offers a wholesome, protein-packed meal that pairs wonderfully with phulkas, rice, and raita.
In this recipe, we’ll show you how to prepare this hearty dal using mixed lentils and a homemade masala that adds an authentic touch to the dish. Follow along for a step-by-step guide to bringing the delightful flavors of Khandeshi Dal to your kitchen.
Recipe Overview:
Cuisine: Maharashtrian
Course: Lunch
Diet: High Protein Vegetarian
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving Size: 4 servings
Difficulty Level: Easy
Ingredients for Khandeshi Dal:
For the Dal:
| Ingredient | Quantity |
|---|---|
| Mixed dal (masoor dal, toor dal, urad dal, chana dal) | 1 cup |
| Green moong dal | 2 tbsp |
| Turmeric powder | 1/4 tsp |
| Oil | As needed |
| Mustard seeds | 1 tsp |
| Dried red chillies | 2 |
| Bay leaf | 1 |
| Lemon juice | 3 tsp |
| Coriander leaves (chopped) | 3 tbsp |
| Salt | To taste |
For the Pukka Masala (Spice Mix):
| Ingredient | Quantity |
|---|---|
| Oil | As needed |
| Dry coconut (grated) | 1/4 cup |
| Onion (chopped) | 1/2 cup |
| Coriander powder | 1-1/2 tbsp |
| Cumin powder | 1/2 tsp |
| Dried Kashmiri chillies | 3 |
| Cloves | 3 |
| Cardamoms | 2 |
| Cinnamon | 1-inch stick |
| Whole black pepper | 3 whole |
| Garlic (chopped) | 4 cloves |
Instructions:
Step 1: Prepare the Pukka Masala (Spice Mix)
- Heat the oil: Start by heating oil in a pan over medium heat.
- Sauté coconut and onions: Add the grated dry coconut and chopped onions to the pan. Sauté for about 3 to 4 minutes until the onions become soft and golden.
- Add the whole spices: Once the onions have cooked, add the dried red chillies, coriander powder, cumin powder, cloves, cardamom, cinnamon, and whole black pepper. Let these ingredients cook for another 2 to 3 minutes to release their flavors.
- Add garlic: Stir in the chopped garlic and cook for another 30 seconds until fragrant.
- Cool and grind: Remove the pan from the heat and let the mixture cool down. Once cooled, transfer it to a mixer grinder and blend into a smooth paste. Set this masala paste aside for later use.
Step 2: Cook the Dal
- Prepare the lentils: Wash the mixed dals and green moong dal thoroughly. Soak them in water for about 30 to 40 minutes to soften.
- Cook the lentils: In a pressure cooker, add the soaked lentils along with 2 cups of water, turmeric powder, and salt. Cook for 2 whistles or until the dals are soft and well-cooked.
- Add half of the prepared masala: Once the dal is cooked, open the pressure cooker and mix in half of the prepared masala paste. Stir well and set aside.
Step 3: Prepare the Tadka (Tempering)
- Heat oil for tempering: In a small tadka pan, heat a bit of oil. Add the mustard seeds, dried red chillies, and bay leaf. Let them splutter for about 15 seconds.
- Add the dal: Once the tempering is ready, add the cooked dal to the tadka pan. Stir and cook for 3 to 4 minutes to let the flavors blend.
- Finish with the remaining masala: Add the remaining masala paste, lemon juice, and chopped coriander leaves. Cook for an additional 2 minutes, stirring gently to combine.
Step 4: Garnish and Serve
- Final touches: Taste and adjust the salt if needed. Garnish with fresh coriander leaves for a burst of color and freshness.
- Serve: Khandeshi Dal is best served hot with a side of Gawar Bean Sabzi, Papad, and freshly made Phulkas for a complete, flavorful lunch.
Nutritional Information:
- Calories (per serving): Approximately 180 kcal
- Protein: 10-12g
- Carbohydrates: 28g
- Fat: 6g
- Fiber: 6g
- Sodium: 300mg
- Cholesterol: 0mg
(Note: Nutritional values are approximate and may vary based on specific ingredients used.)
Cooking Tips and Variations:
- Spice level: Adjust the number of dried red chillies or Kashmiri chillies based on your preferred spice level. Kashmiri chillies provide color without too much heat.
- Vegan option: This recipe is naturally vegan, but ensure that the ghee or oil you use is plant-based.
- Dals variation: You can modify the mixture of dals based on availability or preference. Some variations use only masoor dal or toor dal for a simpler recipe.
- Serve with rice: For a heartier meal, serve Khandeshi Dal with steamed basmati rice or jeera rice.
Conclusion:
Khandeshi Dal is an aromatic, protein-rich Maharashtrian dal recipe that brings a burst of flavors into your everyday meals. The balance of lentils, spices, and tempering (tadka) makes it a comforting yet bold dish. Perfect for lunch or dinner, this dal pairs wonderfully with Indian breads and vegetable curries, offering a wholesome and satisfying meal for everyone. Try making this delicious dish at home today for a taste of authentic Maharashtrian cuisine.
