Toor dal cooked simply then finished with a coconut and whole spice tempering in coconut oil — the everyday dal of Goa that reflects both the local ingredients and the Hindu Goan cooking tradition.
Ingredients
1 cup toor dal
3 cups water
1/2 tsp turmeric
1 tomato — chopped
1 green chilli — slit
salt to taste
For the coconut tempering:
3 tbsp coconut oil
1 tsp mustard seeds
10 curry leaves
1/4 tsp asafoetida
2 dried red chilli
4 garlic cloves — thinly sliced
1/4 cup fresh grated coconut
1 tsp red chilli powder
1/2 tsp coriander powder
Method
Wash the toor dal: Wash 1 cup toor dal in 3 to 4 changes of water until mostly clear.
Pressure cook the dal: Place in a pressure cooker with 3 cups water, 1/2 tsp turmeric, chopped tomato, slit green chilli and a pinch of salt. Cook on high until first whistle then medium for 4 whistles. Open after pressure releases.
Mash and adjust: Mash the cooked dal well. Add enough water to make a flowing consistency. Add salt. Keep warm on low heat.
Heat coconut oil: In a small pan heat 3 tbsp coconut oil on medium until hot. Coconut oil gives Goan dal its characteristic aroma.
Add mustard seeds: Add mustard seeds — wait for them to pop.
Add curry leaves, asafoetida, dried red chilli: Add curry leaves (they will crackle), asafoetida and dried red chilli. Stir 15 seconds.
Fry garlic slices: Add thinly sliced garlic. Fry stirring for 30 to 40 seconds until the garlic turns light golden and crispy. Watch carefully — garlic burns fast.
Add fresh grated coconut: Add fresh grated coconut to the hot oil. Stir continuously for 1 to 2 minutes until the coconut turns light golden. The coconut will absorb the oil and become fragrant and slightly toasted.
Add spice powders: Turn to low heat. Add red chilli powder and coriander powder. Stir 30 seconds. Pour the entire tempering into the dal pot immediately.
Stir and serve: The tempering will sizzle dramatically as it enters the dal. Stir well to distribute the coconut and garlic throughout. Taste and adjust salt. Serve with steamed rice. The fresh toasted coconut adds texture and fragrance that distinguishes this from any other regional dal.
Note: The Hindu Goan household dal is simple in preparation but distinct in character because of the coconut oil and fresh toasted coconut tempering. This technique of adding fresh grated coconut directly to the tadka oil is specifically Goan-Konkani and separates the dal of this coastal region from all other Indian regional dals. Made daily in Hindu Goan homes.