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Today, We are making "Khandeshi Dal"
This is mixed dals. (split black lentils, split red lentil, split bengal gram and whole green gram)
Clean, wash and soak the dal in water for 2 hours. Drain
Add the dal in pressure cooker.
Add 2 cups of water.
Add salt to taste.
Add turmeric powder.
Pressure cook for 2 whistles.
Transfer the dals to a deep bowl.
For masala, heat the oil in a non-stick pan.
Add the grated dry coconut.
Add the sliced onions.
You are not to fry this masala later.
Add the whole dry kashmiri red chillies.
Add the coriander powder.
Add the cloves, cardamom, cinnamon and peppercorns and sauté on a medium flame for another 1 to 2 minutes.
Add the garlic cloves.
Remove from the flame and allow it to cool completely. Once cooled, blend in a mixer to a smooth powder and keep aside.
You can use as required and store remaining masala in a refrigerator.
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.
Add the mustard seeds.
Add 1 whole dry kashmiri red chilli.
Add bay leaf.
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.
Add the coriander and mix well and cook on a medium flame for another 2 minutes.
Serve immediately garnished with coriander.