Pendpala- a dry masoor daal curry
Daal or lentils are an integral part of the Indian cuisine. Its used in many forms, with skin, without skin, powdered, roasted, raw and so much more. In parts of India where the water is scarce, not enough fresh vegetables, you will see a predominant part of region’s cuisine. If you visit Rajasthan, the western state of India, you will see so many dishes that made with Chick pea flour, like Gatte ki kadhi, Kachori etc.
Solapur, the town I come from is situated in the middle of state Maharashtra. There are no rivers or water bodies near Solapur and the summers are brutal. All of this means that the cuisine relies on shelf stable ingredients more than the fresh vegetables or fish. You will see use of Jowar and Bajra more than the wheat and rice. Jowar and Bajra and drought tolerant and need much less water than growing wheat or rice.
Millets like Jowar or Sorghum and Bajra or pearl Millet are excellent source of nutrients. They provide lots of essential nutrients not only to the human beings but it’s also gentle on the soil
Typically farmer, or those who do lot of physical labor, and come from neighboring villages for work, often pack a hearty lunch of Jowar Bhakri, peanut chutney and some dry subji. The subji is dry which prevents it from getting soiled in the hot weather of solapur. Often times it has lentils or chickpea flour
One such preparation is Pendpala. I don’t know how the name came about but I can guarantee you, it’s plain delicious. Full of protein, it’s is a a great compliment to the bhakri and completes the meal
I love that all of the ingredients needed to make this are shelf stable and easily available.
What makes it absolutely delicious is the Kala Tikhat, a special spice mix from Solapur. It’s a combination of many whole spices, along with onion and garlic. I will share that recipe soon. It’s made a few times a year and can be used in many recipes.
I learnt this from Anusaya. Anusaya is help at home but she is much more than that. She is family. She has been coming to our house for the last 45 years. I have rarely seen even family members as loyal as she is 🙂
Some people call it Daal Kanda, which translates to Lentil Onion, and some also make it with toor daal. I make the Pendpala with Masoor daal and serve it with sorghum bhakri, peanut chutney, Green Tomato chutney and raw onion. A complete, balanced, wholesome, protein packed, gluten-free vegan meal 🙂
Masoor Pendpala Solapur style
Spicy, delicious lip smacking daal recipe, easy to make
- 1 Cup Split masoor daal
- 1 Onion Chopped
- 2 Garlic cloves
- 2 Tbsp Oil
- 1 Tsp Turmeric Powder
- 1 Tsp Salt
- 4 Tbsp Roasted peanut powder
- 1 Tbsp Chopped cilantro
- 1 Tbsp Kala Tikhat
- 1/2 Tsp Red chili powder optional
Soak the daal for 20-30 mins
Drain the water
Heat the oil in a wok. Add turmeric, and chopped onion and garlic.
Cook the onions and garlic till soft, ensure that its not too burnt
Add the drained daal, salt and stir to mix
Cover and cook till the daal is soft on low-medium flame . We dont want it to be mushy. It should be cooked but hold its shape. It takes about 8-10 mins
Add kala tikhat and red chili to taste
Add peanut powder , cilantro and mix well
Serve with Bhakri