Daal Kanda

This is a dish from Satara - Sangali - Kolhapur region of Maharashtra.  Lots of my friends did not know about this quick fix. Its prepared when you run out of vegetables or when guests come over for quick lunch/dinner. It can be made with Toor Daal, Masoor Daal or Moong Daal.

1 cup Toor Daal
1 Large Onion
Kanda-Lasun-Masala (or Kolhapuri Masala) - Per Taste
Salt per taste
2-3 Tbsp Oil
1/2 tsp each Cumin seeds, Mustard Seeds, Turmeric, Asafoetida - For tempering
Chopped cilantro for garnishing

Preparation -
Wash daal and pressure cook with mimimum water. 
I usually put about one cup water for one cup toor daal and pressure cook for 2 whistles. You should see all the daals separately and it should not be mushy. 
Dice onion and set aside. Now heat oil in heavy bottom pan. Add cumin, mustard seeds let them sizzle then add turmeric powder and asafoetida. Immediately add chopped onion and saute till onion turns golden brown. Add cooked daal, salt and Kanda-Lasun Masala mix it well. 
If daal is not cooked thoroughly sprinkle some water, lower the heat, cover the pan and let the daal cook.  
Add more water if required. Consistency of this daal is very dry so add water accordingly. 
Add chopped cilantro and serve hot with chapati.

Tips -
  1. Masoor daal and Moong daal are easy to cook so you don't have to pressure cook them separately just soak in water for 30-35 minutes before cooking.
  1. If you don't have Kanda-Lasun Masala or Kolhapuri Masala add Kala/Goda Masala and Red Chili Powder instead.


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