How to make Dakho -

Sweet and sour dal cooked with assorted vegetables.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split Pigeon Pea, Red Pumpkin

Cuisine : Gujarati

Course : Dals and Kadhis

For more recipes related to Dakho checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Besan Ke Shahi Gatte VEGAN DAL FRY-SK Khazana Ma Chole Di Dal Sabut Moong ki Kadhi


Dakho Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dakho Recipe

  • Split Pigeon Pea soaked 1/2 cup

  • Red Pumpkin soaked 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Potato 1 medium

  • Red pumpkin (bhopla/kaddu) 50 grams

  • Brinjals 3-4 small

  • Oil 2 tablespoons

  • Asafoetida 1/2 teaspoon

  • Cinnamon 1 inch stick

  • Cloves 4

  • Mustard seeds 1/2 teaspoon

  • Button red chillies (bor mirchi) 6-8

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh mint leaves chopped 1 tablespoon

  • Red chilli powder 1/4 teaspoon

  • Jaggery (gur) grated 2 teaspoons

  • Tamarind water 3 teaspoons


Step 1

Put both the dals in a pressure cooker.

Step 2

Add three cups of water, salt and turmeric powder and cook under pressure for two to three whistles or till completely cooked.

Step 3

Chop the potato and pumpkin. Slit the brinjals into four without cutting through.

Step 4

Heat oil in a deep pan. Add asafoetida, cinnamon, cloves, mustard seeds, button red chillies, potato, red pumpkin, brinjals and salt.

Step 5

Stir, add a little water, cover and cook till the vegetables are done.

Step 6

Add coriander and mint leaves, red ch

Step 7

Add the dals and adjust seasoning.

Step 8

Let the mixture come to a boil.

Step 9

Serve hot with rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.