Dal (Lentil) – Goan Recipe – The Greedy Tummy

I am a huge sucker for Goan food and can have it anytime happily. This recipe of goan dal is a no onion, no garlic recipe and is made using toor dal (split pigeon peas) and coconut milk. Also the major flavour in this dal is imparted by use of Shankar chaap hing ( a variety of asafoetida) that is available in Goa. This hing has an amazing flavour and elevates any dish including the south indian dishes. One can always replace this hing with any other variety.

This recipe is my aunt Deepti’s recipe. Deepti aunty is one of my main inspiration when it comes to cooking and most of my Goan recipes will be hers. She will effortlessly cook a number of dishes for any occasion and all of them will taste so amazing. All of her dishes taste the same every single time. Not once has her recipe nor the flavour varied. But apart from being an amazing cook, she is a wonderful human being. Post partum period is one of the most toughest one for most of the ladies, but aunty helped me out throughout the whole period. It was a breeze with her. I can never thank her enough for this. And the best part is she will love you just like your own mother, she will love you like her own. Her love is unconditional, no matter what.

Let’s make this yummy finger licking dal shall we?

INGREDIENTS

Serves – 4-5

Toor dal (split pigeon peas) – ½ cup
Water – 2 cups
Tomato – 1 large
Green Chilli – 2-3 slit ( depending on the spice level)
Cumin – ½ tsp
Grated coconut – ¼ cup tightly packed
Whole pepper – ½ tsp
Ginger – 1-2 inch piece
Turmeric powder – ½ tsp
Tamarind – 1 small marble size
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Asafoetida ( shankar chaap or any other variety) – ¼ tsp
Salt – To taste
Coriander leaves- to garnish
Oil – 2tsp

METHOD

1. Pressure cook toor dal, tomato, green chilli, cumin seeds, salt and turmeric powder with 1.5 cups of water for 3 whistles.

2. Grind together grated coconut, ginger, tamarind, turmeric powder together with ½ cup water.

3. Extract the thick milk out of this paste.

4. Add this milk to the pressure cooked dal and adjust to the desired consistency. Check for salt. Switch immediately after the first boil.

5. Heat oil and temper with mustard seeds, curry leaves and asafoetida. Add this to the dal and mix well.

6. Garnish with coriander and serve hot with steamed rice and a dollop of ghee.

NOTES

Adjust the quantity of ginger as per your taste, but don’t eliminate it.
Don’t worry if the dal is runny after adding the coconut milk. It will thicken after a while as it cools down.