The Goan Dal recipe was actually one of my first posts here in 2011, but since it was one of the first, it was missing some good looking pictures to show you how addictive this traditional orange lentils pot is. This flavorful Indian dal is a staple in my house and all other goan houses. I mostly serve it on Friday’s with Rice, some kind of veg bhaji and a homemade para fish. The unique para recipe is coming up one of these days, so don’t miss it because it’s a must have with the Goan dal. Really believe me, these two recipes go hand in hand and one must have tried it to understand the depths and amazing flavors all combined in one healthy and absolutely satisfying meal.
You ll find the original post and original recipe underneath. Please don’t judge how I used to write and express myself before. It just shows how much I have improved in my work here at Masala Herb. The Church picture underneath was part of the post at the time and i didn’t want to change that. It’s the St.Cajetan’s Church in Old Goa (I think I am not sure). It was taken on the St.Francis day in 2009. St.Francis of Navarre is the known Goan Jesuit Saint who was one of the first to build Old Goa. His mummified body can still be seen in the Bom Jesu Church in Old Goa.
India is known for it’s various lentil dishes, called Dal, and Goa is not an exception. Goa was a Portuguese Colony until the 1960s. The Portuguese left, but their lifestyle, culture and traditions are still very much alive and practiced these days – see Tradition, Goa and Food. People of different believes such as Christians, Hindus and Muslim’s, live in peace together, following each their own traditions and festivities. Common Food dishes here are differently cooked and prepared by each religious believe. The Goan Dal, is one of those dishes. This recipe is the way the Christians cook it, on a non fish day, Fridays. I totally loved this dish for its simplicity of flavors, and for its quick and ease of preparation. A healthy dish to try out!
- 150 grams orange lentils
- 1 medium Onion
- 1 medium Tomatoes
- 1 green Chili
- 1 Teaspoon Mustard seeds
- 1 Tablespoon Ginger Garlic paste
- 4 fresh Curry leaves
- 1 teaspoon Turmeric Powder
- ½ teaspoon Chili Powder
- Garnish with chopped fresh Coriander
- The lentils need soaking in some water, 20 mins will do.
- Dice the Tomato, slice the Onion and chop the Chili while it is soaking. Add little cooking oil in a pot and temper mustard seeds first for 3 mins. (mustard seeds will pop up so careful)
- Then add the onion tomato and chili, all at once, and cook them for 3-5 mins, stirring in between.
- Stir into the cooking mix the soaked lentils, whole fresh curry leaves and season with ginger garlic paste, turmeric powder, chilli powder and salt. Cover the lentil content with water as shown.
- Mix and stir it well and cook it on medium heat for 15 mins. The dish is ready when the lentils are cooked, as seen underneath.
- It is important to not over cook the lentils or you ll have a mashy dish.
- Garnish with chopped Coriander. Served and eaten best with boiled plain rice.
Have you ever tried the Doan Dal and if yes how did you like it? Please feel free to share your thoughts with us in a comment underneath the post.
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