Celebrate Tradition with Authentic Maharashtrian Kala Ghevda Dal WhatsApp Orders & Enquiries: +91 93 1717 8282 Pure, Hygienically Packed & 100% Preservative Free Quick Shipping Across Maharashtra & Everyday Kitchens Rich in Protein & Dietary Fiber • Authentic Traditional Taste Celebrate Tradition with Authentic Maharashtrian Kala Ghevda Dal WhatsApp Orders & Enquiries: +91 93 1717 8282 Pure, Hygienically Packed & 100% Preservative Free Quick Shipping Across Maharashtra & Everyday Kitchens Rich in Protein & Dietary Fiber • Authentic Traditional Taste
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Bringing the Taste of Maharashtra to Your Home Bringing the Taste of Maharashtra to Your Home Crafted with Tradition & Purity 100% Natural • No Artificial Preservatives Authentic Maharashtrian Kala Ghevda Dal Packed with Wholesome Protein & Dietary Fiber Dipali Foods – The Taste of Tradition Bringing the Taste of Maharashtra to Your Home Bringing the Taste of Maharashtra to Your Home Crafted with Tradition & Purity 100% Natural • No Artificial Preservatives Authentic Maharashtrian Kala Ghevda Dal Packed with Wholesome Protein & Dietary Fiber Dipali Foods – The Taste of Tradition
Dipali Foods
Dipali Foods
The Taste of Tradition
WhatsApp Enquiry +91 93 1717 8282
Authentic Culinary Guide

Traditional Taste, Endless Possibilities

Kala Ghevda Dal is a versatile ingredient that brings authentic flavour and wholesome goodness to traditional Maharashtrian cooking.

Home Recipes & Uses
Time-Tested Recipes

Authentic Maharashtrian Delights

Follow these simple, authentic recipes to bring the comforting aroma of Maharashtra's culinary traditions to your family dinner table.

Maharashtrian Kala Ghevda Usal in brass bowl
Prep: 6 hrs (Soak) | Cook: 25 mins Serves: 4

1. Maharashtrian Kala Ghevda Usal

The classic Maharashtrian dry usal, lightly spiced and generously garnished with fresh grated coconut and chopped coriander. Perfect as a side dish with poli (chapati) or steamed rice.

Main Ingredients
  • 1 cup Dipali Foods Kala Ghevda Dal
  • 1 finely chopped onion
  • 1 tsp mustard seeds & cumin
  • 1/4 tsp turmeric powder
  • 1 tsp Maharashtrian Goda Masala
  • 1 tbsp grated fresh coconut
  • Curry leaves & fresh coriander
  • Salt & lemon juice to taste
Basic Preparation Steps
  1. Soak Kala Ghevda Dal overnight (6–8 hours) and pressure cook with a pinch of salt until soft yet holding shape (3–4 whistles).
  2. Heat oil in a pan, crackle mustard seeds, cumin seeds, and add fresh curry leaves and chopped onions until golden.
  3. Add turmeric, goda masala, and boiled black ghevda beans. Mix gently and simmer on low heat for 5 minutes.
  4. Garnish generously with freshly grated coconut, chopped coriander, and a squeeze of fresh lemon juice before serving warm.
Kala Ghevda Masala Curry with Jowar Bhakri
Prep: 6 hrs | Cook: 35 mins Serves: 4-5

2. Kala Ghevda Masala Curry

A deeply aromatic and flavour-rich curry made with roasted onion and dry coconut paste (vatan). This comforting gravy pairs matchlessly with hot jowar or bajra bhakri.

Main Ingredients
  • 1 cup Dipali Foods Kala Ghevda Dal
  • 2 medium onions (roasted)
  • 3 tbsp dry coconut (khobara, roasted)
  • 5-6 garlic cloves & 1-inch ginger
  • 2 tsp Maharashtrian Kala Masala
  • 1 tsp red chili powder
  • 2 tbsp cooking oil & salt
Basic Preparation Steps
  1. Boil soaked Kala Ghevda beans until tender. Reserve the nutrient-rich cooking broth for the gravy.
  2. Grind roasted onions, dry coconut, garlic, and ginger into a smooth Maharashtrian vatan paste.
  3. Heat oil in a heavy-bottomed kadhai, sauté the vatan until oil separates. Stir in kala masala and red chili powder.
  4. Add cooked Kala Ghevda Dal along with the reserved water. Simmer on medium-low flame for 10–12 minutes until the curry achieves a rich, glossy consistency.
Spicy Black Ghevada Gravy / Rassa in Cast Iron Kadhai
Prep: Overnight | Cook: 30 mins Serves: 4

3. Spicy Black Ghevada Gravy (Kala Ghevda Rassa)

A zesty, fiery Kolhapuri-style rassa that features a shimmering red oil layer (tari) on top. Packed with wholesome protein, this spicy delicacy is a festive favorite across rural Maharashtra.

Main Ingredients
  • 1 cup Dipali Foods Kala Ghevda Dal
  • 1 finely chopped tomato
  • 1 tbsp roasted sesame & coriander seed paste
  • 1.5 tsp spicy red chili powder
  • 1 tsp ginger-garlic paste
  • 1/2 tsp garam masala
  • Fresh coriander leaves for garnish
Basic Preparation Steps
  1. Pressure-cook soaked black ghevda beans until soft and tender.
  2. Heat oil in a traditional iron kadhai. Add cumin seeds, ginger-garlic paste, and sauté chopped tomatoes until soft and pulpy.
  3. Add roasted sesame paste, chili powder, garam masala, and salt. Cook until aromatic and oil starts to float on top.
  4. Pour in the cooked beans with water. Bring to a vigorous boil, then reduce heat and simmer until the spicy tari settles gracefully on top.
Traditional Homemade Kala Ghevda Preparation
Prep: 8 hrs | Cook: 20 mins Serves: 4

4. Traditional Homemade Ghevda Preparation

A simple, wholesome everyday preparation highlighting the natural earthy flavour and silky texture of Dipali Foods Kala Ghevda. Mildly spiced to let the authentic legume sweetness shine through.

Main Ingredients
  • 1 cup Dipali Foods Kala Ghevda Dal
  • 1/4 tsp asafoetida (hing)
  • 1 tsp cumin seeds (jeera)
  • 2 green chilies (slit)
  • 1/2 tsp turmeric powder
  • 1 tbsp ghee or cold-pressed groundnut oil
  • Salt & chopped coriander
Basic Preparation Steps
  1. Rinse Dipali Foods Kala Ghevda Dal thoroughly in clean water and soak for 8 hours or overnight.
  2. Cook in a heavy pot or cooker with fresh water, turmeric, and a drop of oil until soft to the touch.
  3. In a small pan, prepare a mild tadka of ghee, cumin seeds, slit green chilies, and a pinch of aromatic hing.
  4. Pour the tempering directly over the cooked dal, adjust salt, simmer for 3 minutes, and serve hot with steamed rice or flatbread.

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