Learn how to make authentic Goan Dal at home from our Chef Smita only on Rajshri Food.
Goan Dal is the most basic and most loved dish in Konkan cuisine. This dal that originates from Goa – the most ‘touristy’ place in India has found its place in most of the popular restaurant menu. Try this simple and delicious dal at home and post your comments below.
INGREDIENTS
1 cup split green gram
5 green chillies slit
1 medium tomato chopped
2 pieces of kokum
Salt to taste
MASALA PASTE:
1 cup fresh coconut grated
3 shallots
1 tsp cumin seeds
3 pods of garlic
½ tsp turmeric powder
FOR THE TEMPERING:
1 tsp mustard seeds
1 tsp cumin seeds
Few curry leaves
4 pods of garlic crushed
3 dry red goan chillies broken
¼ tsp asafetida
2 tbsp coconut oil
METHOD:
- Cook the pigeon peas along with the chillies, tomato and a cup of water.
- Cook the drumsticks separately.
- Grind all the ingredients under the masala paste with a little water.
- Add the ground masala, kokum and the drumsticks to the cooked lentil and let it boil.
- Heat the coconut oil and crackle the mustard seeds, add the cumin and the garlic and let the garlic turn golden. Add the asafetida and the chillies along with the curry leaves and lace this dal with the temper and serve along with rice.
Goan Dal is the most basic and most loved dish in Konkan cuisine. This dal that originates from Goa – the most ‘touristy’ place in India has found its place in most of the popular restaurant menu. Try this simple and delicious dal at home and post your comments below.
INGREDIENTS
1 cup split green gram
5 green chillies slit
1 medium tomato chopped
2 pieces of kokum
Salt to taste
MASALA PASTE:
1 cup fresh coconut grated
3 shallots
1 tsp cumin seeds
3 pods of garlic
½ tsp turmeric powder
FOR THE TEMPERING:
1 tsp mustard seeds
1 tsp cumin seeds
Few curry leaves
4 pods of garlic crushed
3 dry red goan chillies broken
¼ tsp asafetida
2 tbsp coconut oil
METHOD:
- Cook the pigeon peas along with the chillies, tomato and a cup of water.
- Cook the drumsticks separately.
- Grind all the ingredients under the masala paste with a little water.
- Add the ground masala, kokum and the drumsticks to the cooked lentil and let it boil.
- Heat the coconut oil and crackle the mustard seeds, add the cumin and the garlic and let the garlic turn golden. Add the asafetida and the chillies along with the curry leaves and lace this dal with the temper and serve along with rice.
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Lifestyle