goan dal recipe
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4 from 1 vote

goan dal recipe

goan dal - fusion of goan varan and the kerala parippu curry.
Prep Time25 mins
Cook Time25 mins
Total Time50 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 (haldi)
  • 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 (jeera)
  • 3 to 4 garlic cloves (lahsun), optional

For the tempering:

  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (jeera)
  • 1 sprig of curry leaves (kadi patta)
  • 4 to 5 garlic cloves (lahsun), 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 (dhania patta), 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.