Goan Dal Coconut Tempered Everyday Goan Lentil Simple

Method

1. 1

   Wash toor dal until clear. Pressure cook with 3 cups water, turmeric and finely chopped tomatoes for 4 to 5 whistles until completely soft.

2. 2

   Whisk lightly. Season with salt.

3. 3

   For tempering: heat 1.5 tbsp coconut oil in a small pan.

4. 4

   Add mustard seeds — pop. Add cumin — sizzle.

5. 5

   Add asafoetida, curry leaves and dried red chillies.

6. 6

   Add thinly sliced garlic. Fry 1 minute until golden.

7. 7

   Add grated coconut. Fry stirring for 1 minute — the coconut should just barely brown.

8. 8

   Pour the entire coconut tempering over the dal. Stir.

9. 9

   Garnish with coriander.