Legumes · Maharastra · Masala Powders

Dal Kaanda

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.

Dal Kaanda

Ingredients

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

Corinader leaves.

Method

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.

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Maharastra · Masala Powders

Kala Masala/Goda masala

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.

Kala Masala

1/2 cup R.chilli Powder

1/4 Cup Coriander Seeds

1 Tsp Jeera

1 Tsp Black pepper

1 Small Cinnamon Stick

3 Cloves

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.

Method

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.