Dal Gandori

This is a traditional dal preparation from Khandesh region of Maharashtra. It is very easy to make, tastes just amazing and is very healthy as it has lot of leafy vegetables. Since the proof of a pudding is in tasting it so just make it and enjoy it with your loved ones.

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Dal Gandori

Main ingredients Split pigeon peas (toovar dal), Garlic, Ginger, Asafoetida, Green chillies, Green tomatoes, Spinach, Sorrel leaves, Raw peanuts, Cumin seeds, Dried coconut, Red chilli powder, Kala masala, Fresh coriander leaves
Cuisine Maharashtrian
Course Dals and kadhis
Prep time 1-1.25 hours
Cook time 20-25 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 1½ cups split pigeon peas (toovar dal), soaked for 1 hour and drained
  • 10-15 garlic cloves, crushed
  • 1½ inch ginger, chopped
  • ¼ teaspoon asafoetida (hing) 
  • 7-8 light green chillies, chopped
  • 2 medium green tomatoes, chopped
  • 1 cup shredded spinach leaves
  • 1 cup chopped sorrel leaves (ambadi)
  • Salt to taste
  • 2- 3 tablespoons oil
  • 2-3 tablespoons raw peanuts
  • 2 teaspoons cumin seeds
  • ½ cup sliced dried coconut
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 2 teaspoons kaala masala
  • 2 tablespoons chopped fresh coriander leaves
  • Steamed rice for serving


  1. Heat a pressure cooker, add toovar dal, 3½ cups of water, garlic cloves, ginger, asafoetida, green chillies, green tomatoes, spinach leaves, sorrel leaves and salt and mix well.
  2. Cover with the lid and cook on medium heat till the pressure is released 3-4 times. Open the lid once the pressure settles completely and mash the dal properly.
  3. For the tempering, heat oil in a kadai. Add peanuts and saute for 2 minutes. Add cumin seeds, mix and sauté for 1 minute.
  4. Add dried coconut and sauté till the coconut turns golden brown.
  5. Add red chilli powder, turmeric powder and kaala masala and mix well.
  6. Add the cooked dal and coriander leaves and mix well. Cook for 2-3 minutes on medium heat.
  7. Transfer into a serving bowl and serve hot with steamed rice.