Goan Style Toor daal cooked with coconut (Split red gram cooked with coconut)

Photo by Amit Agni

Ingredients:

1 cup split red gram (Toor daal)

1/2 cup-3/4 cup grated coconut

2 tbsp coriander seeds (dry roasted)

6-7 whole peppercorn

1 inch ginger

1 tbsp tamarind pulp

1/2 tsp turmeric powder

2 green chilies,slit lengthwise

1 medium size onion, finely chopped

1 medium size tomato,finely chopped

Coriander leaves for garnishing

Salt to taste

1/4 tsp asafoetida
Water as per requirement

Method:

Wash and soak toor dal for half an hour. Add salt and pressure cook until 3-4 whistles. Daal should be completely mashed.

In another pan boil the onion, green chilies and the tomatoes until they are soft and completely cooked. I have added 11/2 cup of water to the onions and tomatoes. I have covered and boiled it on low heat for 40 minutes.

Alternatively, grind together coconut,coriander seeds,peppercorn,ginger,turmeric to a smooth paste. Add water for grinding as per requirement.

Now add the onion-tomato mix to the daal along with the coconut paste. Add tamarind and asafoetida. Bring this to a boil.

Garnish with chopped coriander leaves.

Goan coconut toor daal is ready to serve.

Tips!

You can even add 2 cloves of garlic for taste. You can chop and boil it along with the onions.
Add water to get the right consistency of daal.
Serve it with rice and fried fish.

Photo by Amit Agni