Though dal is a household staple across India, it is rarely cooked in a Goan Catholic kitchen. With the abundance of seafood in Goa, it is mostly fish curries simmering on the fire or sorak (plain coconut curry) with fish shallow fried in oil. Growing up in Mumbai, my mother seldom cooked dal. She was influenced by our Mangalorean Catholic neighbours that prepared it frequently. When I am pressed for time to make a gravy, the first thought that comes to mind is dal. With masoor dal, a split, skinned lentil having a prominent salmon-pink colour, dal can be ready in minutes. You don't need a pressure cooker as it breaks down quickly with heat. Nutritious, makes a great addition to various vegetables, pulao and even soups. Raises your uric acid levels, hence, its consumption should be limited.
This dish can be prepared with either masoor dal, moong dal or with a combination of both. Moong dal, a split, skinned and yellow in colour lentil takes a bit longer to cook, so using a pressure cooker to speed up the process helps. I prefer combining the two lentils since I find moong is more tastier and creamier. It is easy to digest, rich in dietary fibre, iron and potassium. Reduces bad cholesterol and controls spikes in blood sugar. A good source of protein and low in fat.
This dish can be prepared with either masoor dal, moong dal or with a combination of both. Moong dal, a split, skinned and yellow in colour lentil takes a bit longer to cook, so using a pressure cooker to speed up the process helps. I prefer combining the two lentils since I find moong is more tastier and creamier. It is easy to digest, rich in dietary fibre, iron and potassium. Reduces bad cholesterol and controls spikes in blood sugar. A good source of protein and low in fat.
Goan Style Dal
(Serves 6 to 8)
Ingredients:
1/2 cup masoor dal
1/2 cup moong dal
1 large onion (chopped)
2 long green chillies (cut into rounds)
1 tomato (chopped)
4 large cloves of garlic (finely chopped)
1/2-inch piece of ginger (grated or thinly sliced)
1 bouillon cube
4 dried mango pieces (ambiya solan) or dried kokum petals (bindasol)
1/2 teaspoon turmeric powder
4 + 2 cups of water
few coriander leaves (chopped, for garnishing)
salt
Method:
Clean, wash and drain lentils. Transfer to a pressure cooker with 4 cups of water and all the listed ingredients except coriander leaves. Cook until lentils are soft, around 5 whistles.
Once dal is cooked, add the balance 2 cups of water to adjust the consistency and bring to a boil. Check for seasoning and add salt. Set aside, while you prepare the tempering.
Tempering
Ingredients:
1/8 teaspoon asafoetida (hing)
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig of curry leaves
2 small red chillies
2 tablespoons oil
Method:
Heat oil, add asafoetida, mustard seeds, cumin seeds, curry leaves and red chillies. Once seeds start to splutter, curry leaves fragrant and red chillies slightly wilted, add tempering to dal. Stir and garnish with coriander leaves.
Serve dal with rice or chapatis.
Note:
(Serves 6 to 8)
Ingredients:
1/2 cup masoor dal
1/2 cup moong dal
1 large onion (chopped)
2 long green chillies (cut into rounds)
1 tomato (chopped)
4 large cloves of garlic (finely chopped)
1/2-inch piece of ginger (grated or thinly sliced)
1 bouillon cube
4 dried mango pieces (ambiya solan) or dried kokum petals (bindasol)
1/2 teaspoon turmeric powder
4 + 2 cups of water
few coriander leaves (chopped, for garnishing)
salt
Method:
Clean, wash and drain lentils. Transfer to a pressure cooker with 4 cups of water and all the listed ingredients except coriander leaves. Cook until lentils are soft, around 5 whistles.
Once dal is cooked, add the balance 2 cups of water to adjust the consistency and bring to a boil. Check for seasoning and add salt. Set aside, while you prepare the tempering.
Tempering
Ingredients:
1/8 teaspoon asafoetida (hing)
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig of curry leaves
2 small red chillies
2 tablespoons oil
Method:
Heat oil, add asafoetida, mustard seeds, cumin seeds, curry leaves and red chillies. Once seeds start to splutter, curry leaves fragrant and red chillies slightly wilted, add tempering to dal. Stir and garnish with coriander leaves.
Serve dal with rice or chapatis.
Note:
- Dried mango or kokum added for a slight tart flavour.
- Dal can be prepared with only masoor or moong but I prefer the combined taste.
- Choice of vegetable can be added and cooked with the lentils. Firm ones likes potatoes or carrots can be pressure cooked with the lentils whereas, in case of green beans, they can be included later.