Dal kaanda is a spicy maharastrain dal which makes use of goda masala and is a great accompaniment to rice or roti.I had it for the 1st time when i was visiting my inlaws and loved this dal. In their house majority of the cooking was done on wood fire and it surely does impart a different flavor to the dish as well.
Tur Dal 1/2 cup
Onion 2 large ones chopped
Garlic 3 cloves crushed
Oil 1 tbsp
Rai 1/2 tsp
Jeera 1 tsp
Kala/Goda masala 2 tbsp
Roasted peanut powder 2 tbsp
haldi 1/2 tsp
salt to taste
water as required
Wash and dal nicely and drain the water.
Heat oil in a kadai, add rai ,jeera and then add onions and garlic
Saute then for 2 mins on a low flame.
Add dal and saute on a slow flame till u get a nutty aroma of the dal.
Add water and haldi and cook the dal on a medium flame for 15 mins.
The dal will be half cooked at this stage , then add salt, kala masala , peanut powder and mix nicely.
Cook again for the 10-15 mins till the dal is completely cooked but has its shape.
Garnish with coriander leaves and serve hot with roti and rice.
I had some readers asking me about the availability of Kala Masala, it is not available locally in Mysore and i get my stock from Maharashtra from my In- laws place. So thought of sharing a simple recipe for the masala which u can prepare in small quantities if reqd. I do this when my masala is out of stock.
Preparing the Kala masala at home is a long process, but this is a quickie method which u can do it. I have prepared this masala many a times and this was shared by a neighbor on my last visit to Maharashtra.
1/2 cup R.chilli Powder
1/4 Cup Coriander Seeds
1 Tsp Jeera
1 Tsp Black pepper
1 Small Cinnamon Stick
1 Tsp Saunf (Fennel Seeds)
4 Tbsp Dry Coconut grated
1 Tbsp Black Sesame Seeds
1 Small Onion Thinly Sliced
5 Garlic Cloves thinly sliced
1 Tbsp oil.
1. Dry roast all the ingredients from Coriander seeds to Saunf till lightly browned.
Heat oil in a pan, add sliced onions and garlic and saute them on a low flame for at least 4-5 mins till they are browned nicely as well have become crisp.(Do this on a low flame only)
When cooled Grind the onion mixture and the roasted ingredients to a fine powder, add R.chilli Powder and grind again so that everything is mixed nicely.
U can store this masala in a bottle for at least a month or store it in the refrigerator for a longer use.
This masala can be used in any Maharashtra subzis and this masala is a must for preparing the famous misal pav.