Last Updated on 2 months by Neha Deshmukh

Phodshi Dal Recipe – Authentic Maharashtrian Moong Dal with Phodshi

Introduction

Oh, Phodshi Dal! This one holds a special place in my heart. It’s a taste of my childhood, a dish my aaji (grandmother) used to make, filling the house with the most incredible aroma. It’s a little different, a little unique, and utterly delicious. If you’re looking to explore authentic Maharashtrian cuisine, you absolutely have to try this. It’s a comforting, flavorful dal that’s surprisingly easy to make once you know the secrets!

Why You’ll Love This Recipe

This Phodshi Dal isn’t your everyday lentil dish. The star, phodshi, is a leafy green with a slightly tangy, earthy flavor that adds a wonderful complexity. Combined with the creamy texture of yellow moong dal and the warmth of Goda Masala, it’s a flavor explosion in every bite. Plus, it’s a relatively quick meal – perfect for a weeknight dinner!

Ingredients

Here’s what you’ll need to create this Maharashtrian masterpiece:

• 2 bunches Phodshi (approximately 200g)
• 2 Onions, finely chopped
• 5 Garlic Cloves, finely chopped
• 3 tbsp Yellow Moong Dal (approximately 60g)
• 2 tbsp Oil
• 1 tsp Jeera or cumin seeds
• ½ tsp Turmeric Powder
• ½ tsp Red chilli powder
• 1 tsp Goda Masala Powder
• 2 tbsp Grated Coconut, for garnish
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Phodshi: Understanding This Unique Maharashtrian Green

Phodshi (also known as Phodshichi Bhaji) is a seasonal leafy green, typically available during the monsoon season in Maharashtra. It has a slightly sour taste, which is what makes this dal so special. If you can’t find it fresh, sometimes you can find it frozen in Indian grocery stores.

Yellow Moong Dal: The Heart of the Dal

Yellow moong dal cooks quickly and adds a lovely creaminess. Make sure you’re using split yellow moong dal (the skinless variety) for the best texture.

Goda Masala: A Flavorful Maharashtrian Spice Blend

Goda Masala is a signature Maharashtrian spice blend. It’s a little sweet, a little spicy, and incredibly fragrant. You can find it pre-made in most Indian grocery stores, or you can make your own (it’s worth the effort!).

Oil: Choosing the Right Oil for Authentic Flavor

Traditionally, this dal is made with groundnut oil. It adds a lovely nutty flavor. However, you can use any neutral-flavored oil like sunflower or vegetable oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the yellow moong dal in water for about 30 minutes. This helps it cook faster and become nice and soft.
2. While the dal is soaking, wash the phodshi thoroughly under running water. Remove any weeds or tough stems, and then finely chop it.
3. Next, finely chop your onions and garlic cloves. Having everything prepped makes the cooking process so much smoother.
4. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know they’re releasing their aroma!
5. Add the chopped garlic and sauté until it turns golden brown. Be careful not to burn it!
6. Now, add the chopped onions and cook until they become translucent.
7. Time for the magic! Add the chopped phodshi, soaked moong dal, turmeric powder, red chilli powder, and salt to the pan. Mix everything well.
8. Pour in about 8 tablespoons (120ml) of water, cover the pan, and cook on low heat until the dal is tender. This usually takes about 15-20 minutes.
9. Once the dal is cooked, sprinkle in the Goda Masala powder and mix well. Let it simmer for another 2-3 minutes to allow the flavors to meld.
10. Finally, garnish with grated coconut and serve hot with phulkas or bhakri.

Expert Tips

• Don’t overcook the phodshi! It should still have a little bit of bite to it.
• Adjust the amount of red chilli powder to your spice preference.
• A pinch of hing (asafoetida) added with the cumin seeds adds a lovely depth of flavor.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chilli. My friend, Priya, always adds a little extra chilli – she loves the heat!
• Festival Adaptation (Gudi Padwa/Diwali): This dal is often made during festivals like Gudi Padwa and Diwali in Maharashtra. It’s considered an auspicious dish.

Serving Suggestions

Phodshi Dal is best enjoyed hot with:

• Phulkas (Indian flatbread)
• Bhakri (a coarser, millet-based flatbread)
• A side of plain yogurt or raita to cool things down.
• A simple onion and tomato salad.

Storage Instructions

Leftover Phodshi Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Phodshi and where can I find it?

Phodshi is a leafy green vegetable popular in Maharashtrian cuisine. It’s seasonal, so you’ll typically find it during the monsoon months. Check Indian grocery stores, especially those specializing in Maharashtrian ingredients. Frozen options are sometimes available.

Can I substitute Phodshi with another leafy green?

While nothing quite replicates the unique flavor of phodshi, you can try substituting it with spinach or amaranth leaves (chaulai). Keep in mind the flavor profile will be different.

What is Goda Masala and can I make it at home?

Goda Masala is a fragrant Maharashtrian spice blend. Yes, you can absolutely make it at home! There are many recipes available online. It’s a bit time-consuming, but the flavor is worth it.

How do I know when the dal is cooked perfectly?

The dal is cooked when the moong dal is soft and easily mashed with a spoon, and the phodshi is tender but still retains a slight bite.

Can this dal be made in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot. Sauté the onions and garlic as directed, then add the remaining ingredients and 1 cup of water. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.