Maharashtrian Khandeshi Dal

Wash the split pigeon peas and split black gram together. Pressure cook them with turmeric and enough water for 4 whistles, until soft enough to mash.

In a mixer grinder, combine the dark-roasted sliced onion, dry roasted grated coconut, and raw garlic cloves. Add a tiny splash of water and grind to a thick, dark, smooth paste.

Heat the cooking oil in a deep kadai over medium heat. Add the mustard seeds and let them splutter.

Add the prepared dark onion-coconut paste to the oil. Sauté continuously for 3-4 minutes until the paste shrinks, darkens further, and releases oil from the sides.

3–4 min

Lower the heat and add the kanda lasun masala. Stir well for a few seconds without letting the dry spice burn.

Pour the cooked and mashed dal mixture into the spicy masala base. Stir thoroughly.

Add salt to taste and hot water to adjust the consistency. Khandeshi dal is typically kept medium-thin, slightly runnier than regular dal tadka.

Bring the dal to a boil, then simmer on low heat for 5-7 minutes. A red spiced-oil layer, or tarri, should float to the top.

5–7 min

Garnish generously with fresh chopped coriander and turn off the heat.