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Dal Kanda is a traditional and flavorsome dish from the Indian state of Maharashtra. It is a comforting and nutritious recipe made with split Bengal gram (chana dal) and onions. Dal Kanda holds a special place in Maharashtrian cuisine and is often enjoyed with steamed rice or roti.

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The name “Dal Kanda” comes from the two main ingredients of the dish: dal, which refers to the lentils used in the recipe, and kanda, which means onion in Marathi, the language spoken in Maharashtra, India. The dish gets its name because it prominently features these two components: lentils and onions.

Dal Kanda is a dish that combines the soft texture of cooked lentils with the sweet and flavorful taste of onions. This unique combination creates a rich and aromatic flavor that is further enhanced by the addition of traditional Indian spices.

About this recipe

Dal Kanda is a traditional and popular dish from the Indian state of Maharashtra. It is a flavorful and comforting recipe that combines split Bengal gram (chana dal) with onions and a blend of aromatic spices. The dish gets its name from the two main ingredients: “dal” refers to the lentils, and “kanda” refers to onions in the Marathi language.

To prepare Dal Kanda, you will typically start by soaking the chana dal for a few hours to soften it. Onions are thinly sliced or chopped and sautéed until they turn slightly golden brown. This process gives the dish its distinct flavor and sweetness.

Various spices like cumin seeds, mustard seeds, turmeric, red chili powder, coriander powder and garam masala are added to the onions to create a flavorful tempering. The soaked dal is then added to this tempering, and everything is mixed well. Water is added to achieve the desired consistency, and the dish is simmered and cooked for about 25-30 minutes to allow the flavors to meld together.

Dal Kanda is usually served hot and enjoyed with steamed rice or Indian bread like roti or chapati or bhakri. It can be accompanied by a side of pickle, yogurt, or papad for added taste and texture.

This dish is not only delicious but also nutritious as chana dal is a good source of protein, dietary fiber, and minerals. Dal Kanda is a versatile recipe that can be customized by adjusting the spices according to personal preference.

Whether you are a fan of Indian cuisine or looking to explore the flavors of Maharashtra, Dal Kanda is a dish that offers a delightful blend of lentils, onions, and spices, making it a satisfying and wholesome meal option.

Health benefits of Dal Kanda

Dal Kanda is a nutritious dish that is rich in proteins, fibers, and essential minerals. Lentils used in the dish are a great source of plant-based protein and complex carbohydrates, making it an ideal choice for vegetarians and vegans.

Additionally, the dish contains various spices, such as turmeric, cumin, and mustard seeds, which have anti-inflammatory properties and aid digestion.

Onions used in the dish are also a great source of antioxidants and vitamins, including vitamin C and B6. Overall, Dal Kanda is a delicious and healthy dish that provides a wide range of nutritional benefits.

Tips to make perfect Dal Kanda

Here are some cooking techniques and tips to help you achieve the perfect texture and consistency in Dal Kanda:

1. Soaking the lentils: Before cooking, it’s recommended to soak chana dal for a few hours or overnight. Soaking helps soften the lentils and reduces the cooking time, resulting in a smoother texture.
2. Sautéing the onions: Onions are a key element of Dal Kanda. Take the time to sauté the onions slowly and patiently until they turn slightly golden brown. This process enhances the flavor and adds a rich sweetness to the dish.
3. Simmering and stirring: After adding lentils to the tempering and spices, simmer the mixture to allow the flavors to meld together. Stir occasionally to prevent sticking and ensure even distribution of spices.
4. Resting period: For the flavors to deepen and meld further, let the Dal Kanda rest for a few minutes before serving. This allows the spices to infuse and the dish to develop its full taste.

You can check out my other Maharashtrian recipes:

Gajarachi Koshimbir | Carrot Koshimbir | Maharashtrian style koshimbir

Phodnichi poli | Authentic Maharashtrian Phodnichi Poli Recipe for a Delicious and Easy Meal | Leftover roti recipe

Sabudana Usal | Sabudana Khichadi | Easy and Non sticky sabudana usal recipe

Sabudana Vada | Sago vada | How to make perfect crispy sabudana vada

Masoor Pulao Recipe | Masoor Rice | How to make Whole masoor rice in cooker

Nagpuri Gola Bhat | Gola Bhat Recipe

Dal Kanda Recipe

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Recipe with step-by-step photos

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1. Take 1 cup chana dal in a bowl. Wash it 3-4 times. Soak it overnight with ample amount of water.

2. Heat oil in a kadhai/pan. Add bayleaf and sauté till it turns aromatic. Then add mustard seeds and let it splutter.

3. Add cumin seeds. let it splutter.

4. Add sliced onions and cook on a medium flame until it turns slightly golden brown.

5. Add ginger garlic paste and sauté till raw smell goes off.

6. Add turmeric, red chili powder, coriander powder, cumin powder and garam masala. Mix well.

7. Add soaked chana dal and salt. Mix well.

8. Add water and bring it to boil on high flame.

9. When it begins to boil, lower the flame to medium. Cover and cook for about 25-30 mins or till chana dal becomes tender. Mixing occasionally.

10. Remove the lid and check if the dal is cooked. Adjust the water consistency as per your taste.

11. Switch off the flame and let it rest for a few minutes. Garnish with chopped coriander. Serve hot with bhakari/chapati or rice.

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