Goan dal is a little different from the rest of India since it has a sweet element of jaggery to it. It has close resemblance to the Gujarati dal.
1. Wash lentils thoroughly with water. You can boil the lentils in a pressure cooker for 2 whistles with 3 cups of water. I like to boil my lentils on the stove top. Remove froth that forms on the top. Let the lentils cook till soft and mushy.
2. In a separate pan, heat ghee. Once hot, add mustard seeds and let them splutter. Next add in the cumin seeds.
3. Add the curry leaves and red chilies torn into small pieces. Add the garlic and let it brown slightly.
4. Add in the turmeric powder and asafetida.
5. Lastly, add in the diced tomatoes and cook for a few minutes. Once the tadka or tempering is ready, put it over the boiling cooked lentils.
6. Add jaggery and salt.
7. Also add in the kokum. Let the dal come to a boil. Serve hot with rice.