Goan dal recipe with drumsticks. This Goan dal Is one of mine favorite dal recipes which my mom would make. I would call it Jeera coconut dal as a lot of cumin seeds/jeera is added to the dal with coconut. This is one comforting dal and excellent to have in all seasons.
Even though I have named it Goan dal, this recipe is a fusion of Goan Varan And the Kerala parippu curry. in the Goan version, no tempering is done and in the Kerala version tempering is done. The tempering is typical Kerala style with mustard seeds, cumin seeds, curry leaves etc all.
Also in the Goan varan recipe, kokum is added. And in the Kerala parippu curry, kokum is not added. This is one of my mom’s fusion recipes. Since I had some nice drumsticks on hand, I have added them to the dal. But this dal can be made without drumsticks also.
Again as a souring agent we usually add kokum. But if you do not have kokum you can add tomatoes instead. I have used kokums for the tempering and used coconut oil, however the tempering can also be done in ghee.
The dal Is best had with rice and some ghee on top of it along with some beans upkari or cabbage upkari. This recipe can be made with arhar dal (tuvar or pigeon pea lentils) and even moong dal (green gram dal). Have never tried it with masoor dal (pink lentil).
Few tips for this Goan dal recipe
- Do not overcook the moong dal as they become lumpy and clumpy.
- This dal is usually a little thick, so don’t make it too watery.
- The dal has a sweetish tinge to it, as no hot ingredients are added. To add heat in the dal, temper it with some green or red chillies or red chili powder.
- Keep on stirring the dal once you add the coconut paste, so that the dal does not stick to the base of the pan.
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for the dal
- ½ cup yellow moong dal (mung dal)
- 2 to 2.5 cups water
- ¼ teaspoon turmeric powder
- 2 to 3 pieces kokum or 1 medium size tomato
- salt to taste
for the coconut paste
- ½ cup fresh grated coconut or dessicated coconut flakes
- 1 small onion or 2 to 3 shallots
- 1 tablespoon cumin seeds
- 3 to 4 garlic cloves , optional
for the tempering
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig of curry leaves
- 4 to 5 garlic cloves , crushed lightly
- 1 or 2 green chilies, (dry red chilies can also be used instead of green chilies) - optional
- 1 to 2 pinch asafoetida (hing)
- 2 tablespoons coconut oil or ghee or any good vegetable oil
for the garnish
- a few coriander leaves , chopped
Making the dal
- Pick and wash the mung dal.
- Pressure cook the mung dal with water, salt and turmeric for 3 or 4 whistles.
- When the dal is cooking, make a paste of the coconut, cumin seeds, onions with some water.
- Also wash, peel and chop the drumsticks
- When the pressure releases from the cooker, open the lid of the cooker.
- Add the chopped drumsticks and the coconut-onion-cumin-seeds paste to the dal.
- At this stage you also add the kokum or chopped tomatoes.
- Add some water to get the desired consistency.
- This dal is a little thick than the other dals, so ensure that you don't make it too watery.
- The drumsticks will take 20-25 mins too cook and become soft.
- Check the salt in the dal and add more if required.
Preparing the tempering
- Heat coconut oil in a pan.
- Add mustard seeds and let them splutter.
- Then add the cumin seeds.
- Once they sizzle, follow with crushed garlic, curry leaves and green or red chilies. Fry till the garlic becomes a light brown.
- Lastly add asafoetida.
- Fry for 1 minute and then pour the hot tempering on the dal.
- Lastly garnish with chopped coriander leaves.
- Serve the hot dal with some ghee on top of it along with a bowl of rice.
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Making Goan dal with drumsticks recipe
1. Pick and rinse ½ cup moong dal in water.
2. Add rinsed moong dal along ¼ teaspoon turmeric powder (haldi), 2 to 2.5 cups water and salt as required. pressure cook the mung dal for 3 or 4 whistles or till its cooked. Avoid overcooking as you do not wants lumps in the dal.
3. When the dal is cooking, peel 1 or 2 drumsticks and chop into medium sizes pieces as shown in the pic below. Adding drumsticks is optional.
Making the paste for Goan dal
4. Next in a blender, add ½ cup fresh grated coconut or desiccated coconut flakes, 1 tablespoon cumin seeds, 1 small onion or 2 to 3 shallots, 3 to 4 garlic cloves (optional) with ½ cup water or as required.
5. Blend to a smooth paste.
Making Goan dal
6. When the pressure releases from the cooker, open the lid of the cooker.
7. Once done, mash the cooked dal lightly with a spoon.
8. Add the ground paste to the cooked dal with the drumsticks. Also add ½ water if required to get the desired consistency. This dal is a little thick then the other dals, so ensure that you don’t make it too watery.
9. Stir and mix the whole mixture well.
10. At this stage you also add 2 to 3 pieces kokum or 1 medium sized chopped tomato. I have used kokum.
11. Keep the entire mixture on fire and let it simmer till the drumsticks are cooked and everything is blended well. This dal is a little thick than the other dals, so ensure that you don’t make it too watery.
12. The drumsticks will take 20-25 mins too cook and become soft. Check the salt in the dal and add more if required.
Making tempering for Goan dal
13. Measure and keep all the ingredients ready for the tempering of Goan dal.
14. Heat 2 tablespoons coconut oil or ghee or vegetable oil in a pan. Add 1 teaspoon mustard seeds.
15. Let them splutter.
16. Then add 1 teaspoon cumin seeds (jeera).
17. Once they sizzle, follow with 4 to 5 lightly crushed garlic, 1 sprig of curry leaves (kadi patta) and 1 to 2 green or red chilies. Just to give some heat to the dal I added one split green chili.
18. Fry till the garlic becomes a light brown.
19. Lastly add 1 pinch asafoetida (hing). Fry for 1 minute.
20. Then pour the hot tempering in the dal. Cover and keep for a few minutes so that the flavors of the tempered ingredients mingles with the dal.
21. Stir and mix very well.
22. Lastly garnish with few chopped coriander leaves.
22. Serve the Goan dal hot with some rice, ghee and papadams. This dal can also be had as a soup with some warmed toasted bread.