Name: Maharashtrian Kolhapuri Dal
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¼ cup Split Pigeon Peas, toor dal, washed; ¼ cup Split Red Lentils, masoor dal, washed; 1¾ cup Water, for pressure cooking; ⅛ cup Dried Coconut, grated and dry roasted; ½ tbsp Sesame Seeds, dry roasted; ½ Onion, finely chopped; ½ Tomato, chopped; 3 clove Garlic, crushed; ¾ tbsp Goda Masala, substitute for specific kolhapuri masala if unavailable; ¾ tsp Red Chilli Powder, spicy variety; ½ tsp Salt, to taste; 1½ tbsp Cooking Oil, for the rich fiery base (tarri); 1 tbsp Coriander Leaves, finely chopped

1 hrtotal

45 min hands-on15 min hands-off

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Cook the mixed lentils in a pressure cooker with water and salt for 4 whistles, until soft. Whisk until smooth.
Grind the roasted coconut and sesame seeds, adding very little water, to a thick, very smooth paste.
In a heavy pan, bring the oil to heat. Sauté the crushed garlic until the initial color shift occurs.
Cook the onions until golden. Add the tomatoes and cook until they break down and release fat.
Lower the heat. Fold in the coconut-sesame paste, goda masala and chilli powder. Fry for 4-5 minutes, until a red oil layer separates and floats as tarri.
4–5 min
Pour the smooth lentil base into this spicy paste. Mix well and simmer for 5-7 minutes.
5–7 min
Finish sharply with fresh coriander and serve at peak temperature.

How to tell it's done

The dal should be medium-bodied and velvety, with a visible red spiced-oil layer on top.

Getting it right

Tip

Cook the coconut-sesame paste until the red tarri oil separates. Without that oil layer, the dal tastes flatter and less Kolhapuri.

What to serve it with

Serve with bhakri or fresh chapati, plus raw onion wedges.

Common mistakes

The Kolhapuri dal lacks a red tarri layer.: Fry the coconut-sesame paste until the oil separates before adding the lentil base. Undercooked paste tastes flat.

Storing and reheating

Refrigerate Kolhapuri dal in a covered container for up to 3 days. Reheat until hot and loosen with water; freeze for up to 2 months, adding a fresh tarri finish if possible.

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