To begin making the Khandeshi Dal recipe, we will firstly begin with the pakka masala for the dal.
Heat the oil in a wide pan. Add grated coconut and sliced onions, sauté for 3 to 4 minutes.
Add dry red chillies, coriander cumin powder, cloves, cardamom, cinnamon and black peppercorn. Saute for another 2 to 3 minutes on low-medium flame.
Add garlic and sauté on medium flame for few seconds. Turn off the stove. Let it cool down completely.
Once cooled, blend in a mixer or in a blender to a smooth powder/paste and keep it aside.
The next step is to prepare the dal. Clean, wash and soak the mix dals and moong in a water for atleast 30 to 40 minutes.
Pressure cook dal and moong in a cooker with 2 cups of water, salt and turmeric powder. Boil Dal & Moong well.
Add 1/2 of the prepared Pakka masala powder/paste into dal, mix well and keep it aside.
For tempering, heat oil in a tadka pan and add mustard seeds. When the seeds crackle, add the dry red chillies and bayleaf. Sauté on medium flame.
Add the prepared Dal mixture, mix well and cook. Cook for 3 to 4 minutes, and stir continuously.
Add some more Pakka masala if you want more flavors and spice. Add lemon juice, chopped cilantro and adjust the salt accordingly.
Cook on low flame for a couple of minutes more and turn off the stove. Garnish with some chopped cilantro and serve it immediately.
Serve Khandeshi Dal with Boondi Raita, Phulkas or steamed rice for a perfect weekday lunch.