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6/23/14 goan dal recipe: goan dal drumsticks, goan recipe of dal with coconut

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goan dal with drumsticks | goan recipe of dal
with coconut
By dassana amit on May 24th, 2014
this goan dal recipe is one of mine favorite dal recipes which my mom would make. i
would call it jeera coconut dal as a lot of cumin seeds/jeera is added to the dal with
coconut. this is one comforting dal and excellent to have in all seasons.
even though i have named it goan dal, this recipe is a fusion of goan varan and
the kerala parippu curry. in the goan version, no tempering is done and in the kerala
version tempering is done. the tempering is typical kerala style with mustard seeds, cumin
seeds, curry leaves etc all.
also in the goan varan recipe, kokum is added. and in the kerala parippu curry, kokum
is not added. this is one of my moms fusion recipes. since i had some nice drumsticks on
hand, i have added them to the dal. but this dal can be made without drumsticks also.

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again as a souring agent we usually add kokum. but if you do not have kokum you can
add tomatoes instead. unfortunately, i neither had kokum nor tomatoes, so did not add
any for the tempering i have used coconut oil, however the tempering can also be done
in ghee.
the dal is best had with rice and some ghee on top of it along with some beans upkari or
cabbage carrot upkari. this recipe can be made with arhar/tuvar/pigeon pea lentils and
even moong dal/green gram dal. have never tried it with masoor dal/pink lentil.
if any one of you does try, then do let me know. i just took a few snaps while making the
recipe, so there is not much step by step photos. i hope you enjoy these few snaps as
well as making the goan dal recipe.
so lets begin the recipe of goan dal with
drumsticks:
1. peel the drumsticks and chop into medium sizes pieces as shown in the pic below.
2. pick and rinse the moong dal in water. pressure cook the mung dal with turmeric
powder till its cooked. avoid overcooking as you do not wants lumps in the dal. once
done, mash the cooked dal lightly with a spoon. make a paste of coconut, onion and
cumin seeds. add this paste to the cooked dal with the drumsticks. mix the whole mixture
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well.
3. add some water if required. keep the entire mixture on fire and let it simmer till the
drumsticks are cooked and everything is blended beautifully. in a pan, heat some coconut
oil. splutter mustard seeds, cumin seeds. add crushed garlic, curry leaves, green chili and
asafoetida. just to give some heat to the dal i added one green chili.
4. pour the seasoning in the dal and cover and keep for a few minutes so that the flavors
of the tempered ingredients fuses with the dal.
serve the goan dal hot with some rice, ghee and papadams. this dal can also be had as
a soup with some warmed toasted bread.
6/23/14 goan dal recipe: goan dal drumsticks, goan recipe of dal with coconut
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few tips for this goal dal recipe:
do not overcook the moong dal as they become lumpy and clumpy.
this dal is usually a little thick, so dont make it too watery.
the dal has a sweetish tinge to it, as no hot ingredients are added. to add heat in the
dal, temper it with some green or red chillies or red chili powder.
keep on stirring the dal once you add the coconut paste, so that the dal does not
stick to the base of the pan.
if you are looking for more dal recipes then do check dal fry, chana dal fry, dal tadka,
moong dal tadka, masoor dal, cholar dal and mah ki dal.
goan dal with drumsticks recipe details below:
Prep time
25 mins
Cook time
25 mins
Total time
50 mins

goan dal recipe


goan dal - fusion of goan varan and the kerala parippu
curry.
Author: dassana
Recipe type: lentils
Cuisine: goan
Serves: 5-6
Ingredients (american measuring cup
used, 1 cup = 250 ml)
For the dal:
2 cups yellow moong /mung dal
6-7 cups water
1 tsp turmeric powder/haldi
2-3 kokum pieces or 1 medium size tomato
salt to taste
For the coconut paste:
1 cup fresh grated coconut or dessicated coconut flakes
1 small onion or 2-3 shallots
1 tbsp cumin seeds
4-5 garlic cloves (optional)
For the tempering:
1 tsp mustard seeds
1 tsp cumin seeds
2-3 sprig of curry leaves
6-7 garlic, crushed lightly
1 or 2 green chilies (optional) / dry red chilies can also be used instead of green
chilies
a pinch or two of asafoetida/hing
2 tbsp coconut oil or ghee or any good vegetable oil
For the garnish:
a few coriander leaves, chopped
Instructions
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Filed Under: Dal Recipes, Goan Recipes, Regional Indian Cuisine Tagged With:
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Comments
Nandita says
August 30, 2013 at 11:58 am
This came out well; nice to eat something with a different taste.
dassana says
August 30, 2013 at 10:43 pm
thanks nandita
Making the dal:
1. pick and wash the mung dal.
2. pressure cook the mung dal with water, salt and turmeric for 3 or 4 whistles.
3. when the dal is cooking, make a paste of the coconut, cumin seeds, onions with
some water.
4. also wash, peel and chop the drumsticks
5. when the pressure releases from the cooker, open the lid of the cooker.
6. add the chopped drumsticks and the coconut-onion-cumin-seeds paste to the dal.
7. at this stage you also add the kokum or chopped tomatoes.
8. add some water to get the desired consistency.
9. this dal is a little thick than the other dals, so ensure that you don't make it too
watery.
10. the drumsticks will take 20-25 mins too cook and become soft.
11. check the salt in the dal and add more if required.
Preparing the tempering:
1. heat coconut oil in a pan.
2. add mustard seeds and let them splutter.
3. then add the cumin seeds.
4. once they sizzle, follow with crushed garlic, curry leaves and green or red chilies.
fry till the garlic becomes a light brown.
5. lastly add asafoetida.
6. fry for 1 minute and then pour the hot tempering on the dal.
7. lastly garnish with chopped coriander leaves.
8. serve the hot dal with some ghee on top of it along with a bowl of rice.
Nutrition Information
Serving size: 5-6
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6/23/14 goan dal recipe: goan dal drumsticks, goan recipe of dal with coconut
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Suparna says
August 24, 2012 at 11:29 am
This dal sounds interestingIf you were to add kokum when would add it?
dassana says
August 24, 2012 at 7:14 pm
i have already mentioned when to add the kokum in the recipe details. it would
be when you add the coconut paste to the dal. the same time you add kokum
too.
Neela says
March 21, 2012 at 1:35 pm
nice and diff dal altogether
dassana says
March 22, 2012 at 12:32 am
its a wonderful dal neela. do try it.
Maria says
September 16, 2011 at 8:46 pm
Amazing stuff very tempting
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