To start making Khandeshi Dal recipe, we first start by making the pakka masala of dal.
Heat the oil in the pot wide. Add grated coconut and sliced onions and sauté for 3 to 4 minutes.
Add dry red chilies, coriander cumin powder, cloves, cardamom, cinnamon and black pepper. Sauté over medium-low heat for another 2 to 3 minutes.
Add the garlic and sauté over medium heat for a few seconds. Turn off the stove. Let it cool completely.
After cooling, stir in mixer Or puree in a blender to a smooth powder/paste and keep aside.
The next step is to prepare the dal. Clean, rinse and soak the beans and beans in water for at least 30 to 40 minutes.
Cook dal and mooncakes in pressure cooker cooking utensils 2 cups water, salt and turmeric powder. Boil the dal and moong.
Add 1/2 of the prepared Pakka masala powder/paste to the dal, mix well and keep aside.
To temper, heat oil in a tadka and add mustard seeds. When the seeds pop, add the dried red pepper and bay leaves. Sauté over medium heat.
Add the prepared dal mixture, mix well and cook. Cook for 3 to 4 minutes, stirring constantly.
If you want more flavor and spice, add more Pakka masala. Add lemon juice, chopped cilantro and adjust salt accordingly.
Simmer for a few more minutes and then turn off the stove. Garnish with some chopped cilantro and serve immediately.
Serve with Khandeshi Dal Bundy Raita, filkas Or steamed rice for a perfect weekday lunch.