How to make Dakho - Sweet and sour dal cooked with assorted vegetables.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split Pigeon Pea, Red Pumpkin

Cuisine : Gujarati

Course : Dals and Kadhis

Dakho Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Dakho checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Ambat Varan, Spinach Dumplings in Green Dal, Palakwali Dal, Achari Amritsari Urad Dal.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dakho Recipe

  • Split Pigeon Pea soaked 1/2 cup

  • Red Pumpkin soaked 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Potato 1 medium

  • Red pumpkin (bhopla/kaddu) 50 grams

  • Brinjals 3-4 small

  • Oil 2 tablespoons

  • Asafoetida 1/2 teaspoon

  • Cinnamon 1 inch stick

  • Cloves 4

  • Mustard seeds 1/2 teaspoon

  • Button red chillies (bor mirchi) 6-8

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh mint leaves chopped 1 tablespoon

  • Red chilli powder 1/4 teaspoon

  • Jaggery (gur) grated 2 teaspoons

  • Tamarind water 3 teaspoons


Step 1

Put both the dals in a pressure cooker.

Step 2

Add three cups of water, salt and turmeric powder and cook under pressure for two to three whistles or till completely cooked.

Step 3

Chop the potato and pumpkin. Slit the brinjals into four without cutting through.

Step 4

Heat oil in a deep pan. Add asafoetida, cinnamon, cloves, mustard seeds, button red chillies, potato, red pumpkin, brinjals and salt.

Step 5

Stir, add a little water, cover and cook till the vegetables are done.

Step 6

Add coriander and mint leaves, red ch

Step 7

Add the dals and adjust seasoning.

Step 8

Let the mixture come to a boil.

Step 9

Serve hot with rice.