To start making the Khandeshi Dal recipe, we are going to firstly start with the pakka masala for the dal.
Heat the oil in a wide pan. Add grated coconut and sliced onions, sauté for three to four minutes.
Add dry crimson chillies, coriander cumin powder, cloves, cardamom, cinnamon and black peppercorn. Saute for one more 2 to three minutes on low-medium flame.
Add garlic and sauté on medium flame for few seconds. Turn off the range. Let it calm down fully.
Once cooled, mix in a mixer or in a blender to a easy powder/paste and preserve it apart.
The subsequent step is to organize the dal. Clean, wash and soak the combo dals and moong in a water for atleast 30 to 40 minutes.
Pressure cook dinner dal and moong in a cooker with 2 cups of water, salt and turmeric powder. Boil Dal & Moong properly.
Add half of of the ready Pakka masala powder/paste into dal, combine properly and preserve it apart.
For tempering, warmth oil in a tadka pan and add mustard seeds. When the seeds crackle, add the dry crimson chillies and bayleaf. Sauté on medium flame.
Add the ready Dal combination, combine properly and cook dinner. Cook for three to four minutes, and stir repeatedly.
Add some extra Pakka masala if you would like extra flavors and spice. Add lemon juice, chopped cilantro and modify the salt accordingly.
Cook on low flame for a few minutes extra and switch off the range. Garnish with some chopped cilantro and serve it instantly.