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VAKAYA DAL

Tangy Vakaya Dal – Pucker Up, Protein-Packed Style!

Experience a unique and tangy twist to everyday dal with this comforting Vakaya Dal. Made using Indian cranberries (Carandas) and a nutritious mix of toor, chana, and moong dals, it’s slow-cooked with tempered spices and finished with a spoon of ghee for a rich, traditional touch. A perfect accompaniment to hot rice or roti, this flavorful dal balances tartness and protein-rich goodness, making it ideal for seasonal or gut-friendly meals.


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Use equal parts of toor, chana, and moong dals for a perfect creamy-meets-chunky texture. Always remove every single seed from the Vakaya—your taste buds will thank you. Cook Vakaya until it softens completely (no one likes surprise tang bombs). Add ghee only at the end—don’t let it lose its magical aroma. Serve with hot rice and a crunchy papad. This dal isn’t just tasty—it’s your tangy ticket to better digestion and a seasonal cleanse!

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     Step-by-Step Recipe : From Sour to Super – The Vakaya Dal Drama!

INGREDIENTS

Oil – ½ tablespoon

Ghee – ½ tablespoon

Mustard seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Green chili – 1, slit or finely sliced

Curry leaves – 8–10 leaves

Vakaya (Carandas/Karonda) – 1 cup, deseeded and chopped

Salt – to taste

Turmeric powder – ½ teaspoon

Mixed Dal – 1 cup (equal parts toor dal, chana dal, and moong dal)

Water – as needed for pressure cooking

Fresh coriander leaves – a handful, chopped



​Nutritious vakaya dal recipe featuring mixed dals and tangy carandas, perfect with rice or roti.

PREPARATION STEPS

Rinse and Cook the Mixed Dals:
Mix toor dal, chana dal, and moong dal in equal parts to make 1 cup total. Rinse well and pressure cook with 2½–3 cups of water for 3–4 whistles until soft but not mushy. Set aside.

Temper the Spices:
Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
Add green chili and curry leaves. Sauté for about 30 seconds.

Cook Vakaya:
Add chopped Vakaya, turmeric, and salt. Stir well.
Cover and cook on low flame for 6–8 minutes until Vakaya becomes soft and tender.

Combine with Cooked Dal:
Add the cooked mixed dal to the Vakaya mixture. Mix gently to combine.
Adjust water if needed and simmer for 2–3 minutes to let flavors blend.

Finish with Ghee & Coriander:
Stir in ghee and chopped coriander leaves. Mix well and turn off heat.

Serve:
Serve hot with steamed rice or roti. A dollop of ghee on rice complements the tangy dal beautifully!

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