Goan Daal

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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

  1. Cook the toor dal with water in cooker, salt and turmeric for 4 whistles.
  2. Open and mash well.
  3. Blend to make a paste.
  4. To the cooked dal, add the coconut paste and the kokum pieces.
  5. Add water with salt.
  6. Boil and simmer for 5 minutes.
  7. Heat oil in a pan, crackle the mustard seeds, cumin seeds, curry leaves, chillies and garlic.
  8. Saute till the garlic is lightly browned, switch off heat and add hing.
  9. Put this over the hot dal.
  10. Garnish with coriander leaves.

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