Dal Dhokali


For Dal
3/4 cup tur dal
1/2 tsp haldi
1 tsp lal mirch
1 tspĀ  maharashtrian garam masala or dhaniya powder
Khatai as per taste 1Tsp grated kairi or 2 amsul/kokam or 1 Tsp imli pulp
3 Sprigs or kadhi patta
1 Tsp of gud (can be more or less as per taste)
1 Tsp oil
1tsp rai
Pinch of hing
1 Tsp finely chopped hara dhaniya
Salt to taste

For Dhokli

1.5 cup aata
1/2 tsp haldi
1/2tsp lal mirch
1 tsp ajwain
1/2 tsp sugar
1 Tsp oil
Salt to taste


In a bowl take aata, haldi, mirch, salt, sugar, ajwain and oil
Mix it well
Add little water and make a hard dough

Cook dal in a cooker
Add haldi, lal mirch, salt, masala, khatai, gud and kadhi patta
Boil for 2-3 mins
Heat oil in a kadahi
Add rai andĀ  hing ,allow it to crackle
Add the dal
Bring it to boil
Make a ball of the dough and roll on to make a thick roti
Cut small pieces with a knife and add to the boiling dal
Cover with a lid and cook for 2 mins
Garnish with hara dhaniya
Serve hot



Dal Fry


  • 1 cup dal
  • 1 tomato finely chopped
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 tablespoon finely chopped coriander
  • 1 tablespoon oil
  • 1 teaspoon rai
  • 1 teaspoon jeera
  • Pinch of hing
  • 1/2 teaspoon haldi
  • 1/2 teaspoon lal mirch
  • Salt to taste


  • Wash and pressure cook dal with tomato.
  • Add salt and haldi and boil it.
  • For tempering:
    • Heat Oil.
    • Add rai, jeera, hing and allow it to crackle.
    • Add onion garlic and fry till it is cooked.
    • Add lal mirch.
    • Pour tempering on dal.
  • Allow it to boil for 1 minute.
  • Garnish with hara dhania.
  • Add lemon juice to taste.
  • Enjoy with steaming hot rice!

Drumsticks kadhi


2 cups curd
2 tablespoon besan (chana dal flour)
1 inch adrak (ginger) pounded
1 green chilli chopped
10-15 curry leaves
1 tablespoon desi-ghee
1 teaspoon jeera (cumin seeds)
1/4 teaspoon hing (asafoetida)
1 table spoon hara dhania (coriander) finely chopped
Salt to taste
3 drumsticks


Beat curd and besan.
Add water till required consistency of kadhi.
Add ginger, chilli and curry leaves.
Bring it to boil for3-4 min till the besan is cooked.
Add salt.

For tempering
Heat ghee.
Add jeera and hing.
Pour it on kadhi.
Add hara dhania.

Cut 2 inch long pieces of sahjan phali
Wash and boil in water +1 Tea spoon salt
When it is soft drain the extra water and keep aside
Add it to kadhi and boil for 2 min

Serve hot with rice.


Arvi ke Patton ki Sabji


7-8 arvi ke patte (Colocasia leaves)

2 tablespoons chana dal

4 tablespoons besan

2 tablespoons of groundnuts

6-8 thin flakes of dry coconut

2 teaspoon of imli juice (as per taste)

1 sprig of kadhi-patta

1-2 tablespoons of gud (as per taste)

3 tablespoons oil

1 teaspoon rai

1/4 teaspoon hing

1 teaspoon red chilli powder

1/2 teaspoon haldi

1 teaspoon maharastrian garam masala (optional)

Salt to taste


Separate the thich veins from the leaves.

Wash and chop it finely.

Cook the leaves, chana dal, groundnuts and coconut flakes with some water in a pressure cooker till it is soft.

Remove the extra water in a bowl and keep it aside.

In the sabji, add besan and mix well.

Add imli juice, gud, haldi, mirchi, garam masala and salt.

Pour the water that was kept aside till required consistency and mix well.

Cook it for 3-4 minutes.

For tempering, heat oil.

Add mustard seeds and hing, once it splutters add kadhi-patta and pout it over the sabji.

Mix sabji and tadka and give it a bowl.

Ready to serve with rice or roti.

Kandyaacha Varan


1 Cup saadha varan
1 Onion chopped
1 Table spoon finely chopped hara dhania (coriander leaves)
1Table spoon oil
1 Tea spoon rai (mustard seeds)
1/2 Tea spoon lal mirch
Lemon juice as per taste
Salt to taste


Add onions, salt and lal mirch.
Pour hot water to make a soup type consistency and boil for2-3 mins.
Heat oil and add rai, pour it on dal after it splutters.
Boil for a min, add hara dhania and lemon juice.
Serve with rice or porridge.

Kairi ki Dal


1/2 cup toor dal / arhar dal
1 tablespoon finely chopped kairi (raw mango)
1 tablespoon gud (jaggery) (Can be adjusted as per taste)
1 green chilli chopped
2 teaspoon oil
1/2 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
1 tablespoon finely chopped hara dhania
Salt to taste


Pressure cook the dal.
Add kairi, gud, salt, haldi and mirch and boil it for 3-4 mins.

For tempering:
Heat oil.
Add rai and hing.
Pour it on dal.

Garnish with hara dhania.
Serve with rice.