The goan dal is a popular masoor dal curry, so to say a vegan lightly spiced red lentil recipe from the sunny Indian coastline state of Goa.
This Masoor dal is flavorful, satisfying and a healthy must have recipe for the new year, which you can prepare in less then 30 minutes!
Learn how to prepare the masoor dal curry further below.
The Goan Dal recipe or masoor dal 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 red lentil recipe is.
This flavorful Indian lentil curry is a staple in my house and in any Goan house. However, you will be finding this particular masoor dal also in local food joints and restaurant.
I mostly serve the dal curry with rice, some kind of veg bhaji (spiced goan vegetable stir fry) and a homemade para fish. The unique para recipe is a must have and an insider suggestion with the Goan dal. These two recipes go hand in hand and you need to try it to understand the depths and amazing flavors of the masoor dal combined with the para fish pickle.
Goan Dal Curry – Masoor Dal – Red Lentil Recipe below:
- 150 grams red Lentil (Masoor dal)
- 1 medium Onion
- 1 medium Tomato
- 1 green Chili
- 2 Tablespoon Olive Oil
- 1 Teaspoon brown Mustard seeds
- 1 Tablespoon Ginger Garlic paste
- 1-2 Tablespoons Tomato Paste
- 4 fresh Curry Leaves (or dried if you don't get fresh ones)
- 1 Teaspoon Turmeric Powder
- ½ Teaspoon Chili Powder
- pinch Salt
- water as required
- Garnish with chopped fresh Coriander
- The lentils need soaking in some water, 20-30 mins will do.
- Dice the Tomato, slice the Onion and chop the Chili. Add the olive oil into a pot and temper mustard seeds first for 1-2 minutes or until you can smell the nut aroma coming through. (mustard seeds will pop up so be careful)
- Then add the onion tomato and chili, all at once to the oil and mustard seeds, 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, tomato paste, turmeric powder, chili 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, stirring occasionally to that nothing burns on. The dish is ready when the lentils are cooked, but not mushy.
- Garnish with chopped Coriander.
- Serve with boiled rice, stir fried vegetables or bread. Or you can just enjoy the comforting masoor dal flavours by itself.
Have you ever tried the Goan Masoor 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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