Khandeshi Dal Recipe: A Heartwarming Maharashtrian Delight
Khandeshi Dal, a traditional Maharashtrian dish, is a flavorful and nourishing lentil curry that brings together the earthy richness of various lentils, aromatic spices, and a unique tempering technique. This dal is perfect for a wholesome lunch and pairs wonderfully with phulkas, steamed rice, or boondi raita. With a mix of different dals, fragrant spices, and a homemade masala that adds depth and complexity, Khandeshi Dal is sure to delight your taste buds while providing a hearty dose of protein.
Ingredients for Khandeshi Dal
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 2 tablespoons |
| Pink Masoor Dal (Split) | 2 tablespoons |
| Arhar Dal (Split Toor Dal) | 2 tablespoons |
| White Urad Dal (Split) | 2 tablespoons |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Sunflower Oil | As required |
| Mustard Seeds | 1 teaspoon |
| Dry Red Chillies | 2 |
| Bay Leaf (Tej Patta) | 1 |
| Lemon Juice | 3 teaspoons |
| Fresh Coriander Leaves (Chopped) | 3 tablespoons |
| Salt | To taste |
| Dry Coconut (Grated Kopra) | 1/4 cup |
| Onions (Sliced) | 1/2 cup |
| Coriander Powder (Dhania) | 1 1/2 tablespoons |
| Cumin Powder (Jeera) | 1 1/2 tablespoons |
| Kashmiri Dry Red Chillies | 3 |
| Cloves (Laung) | 3 |
| Cardamom Pods (Elaichi) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Whole Black Peppercorns | 3 |
| Garlic Cloves | 4 |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: Maharashtrian
Course: Lunch
Diet: High Protein Vegetarian
Instructions for Preparing Khandeshi Dal
Step 1: Prepare the Pakka Masala
- Heat some sunflower oil in a wide pan over medium heat. Once the oil is hot, add the grated dry coconut and sliced onions to the pan. Sauté these for about 3 to 4 minutes, until the onions turn golden and the coconut starts releasing its fragrance.
- Next, add the dry red chillies, coriander powder, cumin powder, cloves, cardamom pods, cinnamon stick, and black peppercorns. Continue sautéing on low-medium heat for another 2 to 3 minutes, allowing the spices to release their full flavor.
- Add the garlic cloves to the pan and sauté them for a few seconds on medium heat. Once the garlic softens and becomes fragrant, turn off the heat.
- Let the mixture cool completely, then blend it in a mixer or blender into a smooth powder or paste. Set the prepared masala aside for later use.
Step 2: Cook the Dal
- Clean, wash, and soak the mixture of dals (Green Moong Dal, Pink Masoor Dal, Arhar Dal, White Urad Dal, and Chana Dal) in water for at least 30 to 40 minutes to allow the dals to soften.
- After soaking, transfer the dal mixture to a pressure cooker. Add 2 cups of water, turmeric powder, and salt to taste. Pressure cook the dals for about 4-5 whistles, or until they are well-cooked and soft.
- Once the dal is cooked, open the pressure cooker and add half of the prepared pakka masala powder/paste into the dal. Mix well to incorporate the flavors and set it aside.
Step 3: Temper the Dal
- Heat some more sunflower oil in a small tadka pan. Once the oil is hot, add the mustard seeds. Let them crackle, which will release their pungent aroma.
- Add the dry red chillies and bay leaf to the pan. Sauté these for a minute or two on medium heat.
- Pour the tempering mixture into the cooked dal and stir well to combine. Let the dal cook for 3 to 4 minutes, stirring continuously to avoid sticking to the bottom of the pan.
Step 4: Final Touches
- If you desire a stronger flavor, add a bit more of the pakka masala paste to the dal. Stir well and taste, adjusting the salt and spice levels as necessary.
- Add lemon juice and chopped coriander leaves (dhania) to the dal. Give it a final stir and let it cook on low heat for a couple of minutes more, allowing the flavors to meld together.
- Turn off the heat and garnish the dal with a sprinkle of fresh coriander leaves.
Serving Suggestions:
Khandeshi Dal is a wonderfully flavorful and protein-packed dish that pairs beautifully with steamed rice, soft phulkas, or a refreshing boondi raita. It’s an excellent choice for a wholesome, satisfying weekday lunch or a comforting dinner.
Tips and Variations:
- For a richer flavor: You can add a dollop of ghee on top of the dal just before serving for an extra indulgent touch.
- Make it spicier: Adjust the number of Kashmiri dry red chillies or add a bit of green chili for an added kick.
- Variation in Dals: Feel free to experiment with different combinations of lentils based on your preference. You can even use split yellow moong dal for a milder flavor.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | ~15g |
| Carbohydrates | ~45g |
| Dietary Fiber | ~8g |
| Fat | ~8g |
| Saturated Fat | ~1g |
| Sodium | ~300mg |
| Cholesterol | 0mg |
Khandeshi Dal is a wonderful way to experience the rich flavors of Maharashtrian cuisine while providing essential nutrients and protein. The balance of spices, coconut, and lentils makes it a versatile dish, perfect for various dietary preferences.
