Goan Dal

Conjure the flavours of Goa with Dabbadrop's warming dal recipe
  • To make the dal, put the lentils in a large bowl, rinse until the water runs clear then cover with 600ml water and set aside.
  • Melt two tablespoons of coconut oil in a large, heavy saucepan over medium heat. When it starts to sizzle, add one chopped onion and the chopped ginger stir for a minute, then add the tomato, garlic and turmeric.
  • Cook, stirring continuously, for 5-6 minutes or until you have a fragrant paste. Add the coconut milk and the lentils along with their soaking water. 
  • Increase the heat to high and bring to the boil, then reduce the heat to low and simmer for 30 minutes or until the dahl has thickened and the lentils are completely soft. Season to taste and remove from the heat.
  • For the temper, heat two tablespoons of coconut oil in another large frying pan over medium heat. Add the mustard seeds and cook until they pop, then add the cumin seeds. Stir for 30 seconds then add the curry leaves and green chili and cook until lightly browned, then pour everything into the lentil mixture and stir well. Check the seasoning and add the juice of one lime.
  • Scatter the dahl with coriander leaves and garnish with a wedge of lime.

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Recipe Information

Serves
4
Difficulty
Easy

Ingredients

  • 250g red lentils
  • 5 tbsp coconut oil
  • 1 Spanish onion, finely chopped
  • 2.5cm ginger, peeled. and finely chopped
  • 1 large tomato, coarsely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp ground turmeric
  • 100ml coconut milk
  • 1 tbsp black mustard seeds
  • 1 tbsp cumin seeds
  • 3 sprigs curry leaves
  • 2 green finger chillies, slit down the middle
  • 1 lime juiced
  • Salt and pepper to taste
  • Lime wedge and coriander to garnish
Conjure the flavours of Goa with Dabbadrop's warming dal recipe
  • To make the dal, put the lentils in a large bowl, rinse until the water runs clear then cover with 600ml water and set aside.
  • Melt two tablespoons of coconut oil in a large, heavy saucepan over medium heat. When it starts to sizzle, add one chopped onion and the chopped ginger stir for a minute, then add the tomato, garlic and turmeric.
  • Cook, stirring continuously, for 5-6 minutes or until you have a fragrant paste. Add the coconut milk and the lentils along with their soaking water. 
  • Increase the heat to high and bring to the boil, then reduce the heat to low and simmer for 30 minutes or until the dahl has thickened and the lentils are completely soft. Season to taste and remove from the heat.
  • For the temper, heat two tablespoons of coconut oil in another large frying pan over medium heat. Add the mustard seeds and cook until they pop, then add the cumin seeds. Stir for 30 seconds then add the curry leaves and green chili and cook until lightly browned, then pour everything into the lentil mixture and stir well. Check the seasoning and add the juice of one lime.
  • Scatter the dahl with coriander leaves and garnish with a wedge of lime.

Browse by tags

Recipe Information

Serves
4
Difficulty
Easy

Ingredients

  • 250g red lentils
  • 5 tbsp coconut oil
  • 1 Spanish onion, finely chopped
  • 2.5cm ginger, peeled. and finely chopped
  • 1 large tomato, coarsely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp ground turmeric
  • 100ml coconut milk
  • 1 tbsp black mustard seeds
  • 1 tbsp cumin seeds
  • 3 sprigs curry leaves
  • 2 green finger chillies, slit down the middle
  • 1 lime juiced
  • Salt and pepper to taste
  • Lime wedge and coriander to garnish