Dal in goan style (Goan Dal)
Goan dal is prepared with coconut and toor dal as the key ingredients. My mother used to prepare this Goan dal and serve it with the rice.
Drumsticks may be added for extra flavor. Addition of drumsticks is optional.
Red chillies (mirchi) used here are grown in of goan village fields and are available in the goan local market. They are called as gavanti mirsangyo in konkani. They are named according to the villages where they are grown in goa for ex. Kanakona mirchi, mapusa mirchi, diwade mirchi etc. These chillies are spicy.
Goan chillies can be replaced by any other spicy chillies. Bedgi chillies used here are non-spicy chillies only to impart the red colour to the Goan Dal gravy.
Health Benefits of Toor dal:
Toor Dal is an excellent source of nutrients and plant protein, and it also contains dietary fiber. Toor dal is also an excellent source of carbohydrates, which our body needs for energy.
Preparation time: 15 mins
Cooking time: 10 mins
Toor dal: ½ cup
Green Chilles: 2
Drumsticks: 2 (cut into small pieces)
Mustard seeds: 1 tsp
Oil: 1 tbspn
salt to taste
Grated coconut: ½ (medium sized)
Goan red chillies: 5
Bedgi chilles: 2
Turmeric powder: ½ tsp
- Cook the toor dal along with green chillies, tomato and 1 cup of water.
- Cook the drumsticks separately till done.
- Grind all the ingredients under masala paste to a fine paste with little water.
- Heat the oil and splutter the mustard seeds.
- Add the ground masala. Stir-fry for 2 mins and then add cooked toor dal.
- Add the cooked drumsticks.
- Add required water to make dal of desired consistency. (Neither too thick nor too thin).
- Cook on medium heat for 5 mins.
- Remove from heat and Serve hot with the rice.