Maharashtrian Vaatli Dal

Vaatli dal, which literally means “ground dal” is a simple Maharashtrian preparation, eaten as a side dish with lunch or dinner. This can be eaten as a snack too. Coarsely ground chana dal is cooked in a tempering of mustard seeds, cumin seeds, curry leaves and asafoetida.  Vaatli dal is often served on Anant Chaturdashi, the last day of the Ganpati festival.  Here’s the recipe:


1 cup split chickpeas (chana dal)
3 Green chillies (hari mirch)       
1 tsp chopped ginger (adrak)                     
1 tsp Mustard seeds (rai / sarso)
1 tsp cumin seeds (jeera)            
10 to 12 Curry leaves (kadi patta)                             
½ tsp Asafoetida (hing) 
1 tsp Turmeric powder  (haldi)
1 tbsp oil (tel)
Salt as per taste (namak)

For garnishing

2 tbsp Fresh grated coconut (nariyal)
2 tbsp Fresh Chopped coriander leaves(hara dhaniya)
1 tbsp Lemon juice (nimbu ka ras)     

Maharashtrian Vaatli Dal
Vaatli Dal



  • Soak chana dal in water for 4 to 5 hours. 
  • Drain the water and grind it alongwith chillies and ginger to a coarse paste, without adding any water.
  • Keep the ground dal aside.   
  • Heat oil in a pan.
  • Add mustard seeds and  cumin seeds.
  • When the seeds start crackling, add  hing, and curry leaves.
  • Now, add the ground dal, turmeric powder and salt.
  • Saute on low flame for few minutes.
  • Cook covered for 10 minutes on a slow flame.
  • Keep  stirring at regular intervals, mashing the dal with the spatula, ensuring there are no lumps left. 
  • Once the dal  is cooked, turn off the flame.
  • Squeeze lemon juice and garnish with chopped coriander and scraped coconut.
  • Serve hot.



Some other Maharashtrian dishes on this blog are Ambat Varan, Suralichi Vadi, Alu wadi, Katachi Amti, Puranpoli, Masale Bhaat , Bhajani Chakli, Chirote etc.