Dal curry with coconut and kokum.
A delicious and flavourful dal from Goan cuisine.
Beautiful state Goa known as “Pearl of the Orient” and a “Tourist Paradise”. The state famous for it’s beaches.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.
To read more about Goa click here.
Among all the food this dal curry is my all time favourite.
You can get some more dal recipes here
1. Dal kanda or dry chana dal fry
2. Beetroot dal
3. Whole Masoor dal or red lentils
4. Dal palak
5. Assamese massor dal boror tenga
We don’t get kokum in local market. Earlier used tamarind paste instead of kokum. But this time my daughter gave me a packet of kokum from Pune.
If you don’t have kokum then you can use 2 teaspoon tamarind paste instead.
I didn’t use onion in the dal. If you want you can fry 1 sliced onion before adding coconut and tomato paste. Or you can grind 1 onion with coconut, chilli, ginger, garlic and tomato.
You can make it with any dal or lentil like moong or green gram, Masoor dal
or chana dal or Bengal gram.
Recipe is very simple and easy yet lip-smacking. Best accompany with your steamed rice or any bread.
Recipe
Toor dal or pigeon peas – 1 cup
Turmeric powder – 1/2 teaspoon
Salt to taste
Water – 2 & 1/2 cup + 1 cup
Kokum – 1 – 2 pieces
Cilantro or coriander leaves – 2 tablespoon, chopped
Ginger – 1/2 inch piece, chopped
Green chilli – 1 – 2, chopped
Fresh coconut – 1/2 cup, chopped
Tomato – 2, chopped
Garlic – 3 – 4 cloves
Cumin powder – 1 teaspoon
Oil – 2 tablespoon
Curry leaves – 12 – 15
Mustard seeds – 1/2 teaspoon
Cumin seeds – 1 teaspoon
Dry red chilli – 2, torn into 2 pieces
Hing or asafoetida – a pinch
Method
1. Clean and wash the toor dal or pigeon peas. Soak in water for 15 – 30 minutes.
2. Grind coconut pieces, green chilli, tomatoes, ginger and garlic. Make a smooth paste. You can add 1 onion if you want.
3. Boil the soaked dal with 2 & 1/2 cup water in pressure cooker for 3 – 4 whistle or till the dal becomes soft.
4. When the pressure cooker cool down, open the lid.
Add kokum pieces and 2 tablespoon chopped cilantro or coriander leaves. Mix and keep aside.
5. Heat 1 tablespoon oil in a pan.
Add the ground paste and cumin powder.
6. Saute till the mixture dried up and smell of raw garlic goes away, add it to the dal.
7. Mix well. Add 1 cup water.
When it starts to rolling boil simmer the heat.
8. Cook on low heat for 5 – 6 minutes.
Stir in between to avoid sticking at the bottom of the pan.
9. Taste and adjust salt if require. You can add little more water if require. But don’t make the dal runny. It should be thick.
10.Switch off the heat.
11. Now heat 1 tablespoon oil or ghee in a small pan.
12. Add mustard seeds. Let them splutter now add cumin seeds.
13. When the seeds starts to splutter add dry red chilli and curry leaves.
Add hing or asafoetida and mix.
14. Add this tempering in the dal.
Mix well. Garnish with chopped cilantro or coriander leaves.
15. Serve hot with steamed rice, roti, paratha, puri, naan or any bread.
Notes
1. You can use moong, masoor, chana or any dal instead of toor dal.
2. If you don’t have kokum use 1 – 2 teaspoon tamarind paste instead.
3. Use chilli according to your taste.
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