Goan Dal
November 28, 2015

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.

Cuisine Goan
Course Main Course
Serves 20
Method Stovetop
Difficulty Hard
Cook Time 30  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 20
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 30  minutes
Ingredients
masoor dal (you can use any dal of your choice)
1   cup
water
5   cup
ghee
2   tablespoon
mustard seeds
1   teaspoon
cumin seeds
1   teaspoon
dry red chilies
2  
turmeric
1   teaspoon
curry leaves
15  
chopped garlic
1   tablespoon
tomatoes diced
2  
asafetida
1/4   teaspoon
salt
1.25   teaspoon
jaggery
2   tablespoon
kokum
3  
Instructions

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.