Toor dal cooked simply and finished with a coconut and mustard tempering — the everyday dal of Goa that provides the vegetarian protein foundation of the daily meal.
Ingredients
3/4 cup toor dal
3 cups water
1/2 tsp turmeric
2 tomatoes — finely chopped
Salt
For tempering:
1.5 tbsp coconut oil
1 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp asafoetida
8 curry leaves
2 dried red chillies
4 garlic cloves — thinly sliced
3 tbsp freshly grated coconut
Fresh coriander
Method
Wash toor dal until clear. Pressure cook with 3 cups water, turmeric and finely chopped tomatoes for 4 to 5 whistles until completely soft.
Whisk lightly. Season with salt.
For tempering: heat 1.5 tbsp coconut oil in a small pan.
Add mustard seeds — pop. Add cumin — sizzle.
Add asafoetida, curry leaves and dried red chillies.
Add thinly sliced garlic. Fry 1 minute until golden.
Add grated coconut. Fry stirring for 1 minute — the coconut should just barely brown.
Pour the entire coconut tempering over the dal. Stir.