At Kanha Pure Veg Restaurant in Arambol, I take pride in serving warm, comforting bowls of dal that feel like home. Dal is not just an accompaniment—it’s a soulful part of every Indian meal. That’s why I treat every lentil-based dish with care, cooking it slowly and seasoning it with fresh tadka that enhances both aroma and flavour.
My Dal Handi selection includes a range of classic Indian dals prepared with authentic regional styles. Whether you love the simplicity of yellow moong dal or the creamy richness of black dal (dal makhani), I cook it all fresh, with love and attention to detail.
Dal Fry – Light yellow dal tempered with mustard, cumin, garlic, and curry leaves. I keep the flavours balanced and the texture smooth.
Dal Tadka – A smoky, flavour-packed version of dal with a ghee-fried tadka of garlic, red chilli, and jeera. Perfect with jeera rice or tandoori roti.
Kadai Pakoda – Soft lentil dumplings simmered in a spicy dal curry, served in a kadai. It’s rustic, filling, and full of earthy flavour.
Dal Kolhapuri – A bold and spicy lentil dish with the signature fiery taste of Kolhapuri masala. I make it rich and robust, perfect for those who like a punch.
Dal Makhani (Black Dal) – Slow-cooked whole urad dal and rajma blended with cream and butter. I let it simmer for hours to bring out the depth in taste.
Rajma Masala – Red kidney beans in a thick tomato-onion gravy. It’s hearty, satisfying, and tastes perfect with steamed or jeera rice.
I don’t rush my dals. I soak and boil the lentils just right to get the perfect texture—neither mushy nor undercooked. The seasoning is always done fresh, using pure ghee or oil, depending on the dish. I never rely on packaged pastes or artificial colours.
Every bowl of dal I serve offers the right balance between spice, consistency, and taste. Some days you need something light, like dal fry with phulka roti. On other days, you want something indulgent like dal makhani with butter naan—and that’s exactly what I serve.
I make sure you get both nourishment and satisfaction in every bite.
For a complete meal, pair my dal with:
Steamed Rice / Jeera Rice – A classic match for any dal.
Butter Roti / Tandoori Naan – Soft, warm breads that soak up the flavours perfectly.
Green Salad / Papad / Pickle – Light sides that balance the richness of dal.
Lassi / Buttermilk – A cool beverage that completes the Indian dining experience.
Want more variety on your plate? Choose from my Veg Thali, Chawal Ki Khushbu, or Kanha Combo meals, which combine dals with vegetables, rice, and breads.
Located at Khalachavaddo near Arambol Beach, my restaurant offers the calm of the sea and the warmth of Indian food. After a long day outdoors, my Dal Handi dishes provide the right comfort and nourishment to relax and refuel.
Whether you’re travelling or just stopping by for lunch or dinner, my dal will remind you of home-cooked goodness with a restaurant-style touch.