Dal kanda is a very simple and flavourful dry lentil preparation from the Dawoodi Bohra cuisine. The name “Dal Kanda” literally translates to lentils and onions. In the Bohra cuisine, dal kanda is prepared with split Bengal gram lentil (chana dal) cooked with a lot of onions.
One of the most common food memory I’ve heard in his home is how their grandma used to make dal kanda every 22nd day of each month. The complete meal is dal kanda,poori和rice kheer. According to the Islamic calendar, the 22nd day of each month was the day of Imam Jaafar, someone his grandmother respected and revered a lot. To celebrate his day, every 22nd the meal in the home used to be dal kanda, poori, and rice kheer.
The sweet and salty of Bohri cuisine
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成分（1cup =240毫升; 1汤匙=15毫升; 1茶匙= 5ml）中
- 1cupsplit Bengal gram(chana dal)
- 2汤匙酥油(use oil for vegan preparation)
- 1茶匙cumin seeds
- 2green chilies, chopped
- 4丁香大蒜, chopped
- 1inch生姜, chopped
- 2onions, chopped
- 1小番茄, chopped
- 2茶匙coriander powder
- 1茶匙cumin powder
- 1茶匙turmeric powder
- Salt, to taste
- 1汤匙lime juice
- 2汤匙dried kasuri methi（干燥胡芦巴叶）
Wash and soak chana dal for at least 2-3 hours.
Drain the soaked dal and add to a deep pot along with some salt and turmeric. Add about 1½ cups water, enough to cover the dal. Cook covered till the dal is soft but not mushy. You need to keep checking the dal in between if more water is required or not.
Add the onions, mix and cook for about 5 minutes till the onions start to soften.
Add tomatoes and all the powdered spices. Mix well and cook for another 3-4 minutes.
Squeeze in the lime juice and mix everything well. Crush some dried kasuri methi (dried fenugreek leaves) between your palms and sprinkle on top.
Lentils are a wonderful ingredient to always have in stock. There is just about every course that can be made with lentils — from snacks and starters, to mains, to even desserts. Click below for morelentil recipes.
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