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goan dal
This Goan dal is a fusion of Goan varan and the Kerala parippu curry.
Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
Goan
Servings:
3
to 4
Author:
Dassana Amit
Ingredients
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
Instructions
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.