Today’s daal is a lentil curry from Goa and is perfect for all seasons, especially for autumn and winter as it is hearty, comforting and also packed with protein.
Ingredients of Goan Daal
- 2 cups yellow toor dal
- 1 tsp turmeric powder
- 2 black kokum pieces
- salt
coconut paste
- 1 cup fresh grated coconut
- 1 small onion or 2-3 shallots
- 1 tbsp cumin seeds/jeera
- 5 garlic cloves
Tempering:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3 sprig of curry leaves
- 2 cloves garlic
- 2 green chilies
- a pinch of hing
- 2 tbsp ghee
For the garnish: - Fresh coriander leaves, chopped
How to make Goan Daal
- Cook the toor dal with water in cooker, salt and turmeric for 4 whistles.
- Open and mash well.
- Blend to make a paste.
- To the cooked dal, add the coconut paste and the kokum pieces.
- Add water with salt.
- Boil and simmer for 5 minutes.
- Heat oil in a pan, crackle the mustard seeds, cumin seeds, curry leaves, chillies and garlic.
- Saute till the garlic is lightly browned, switch off heat and add hing.
- Put this over the hot dal.
- Garnish with coriander leaves.
