Goan Coconut Dal

Ingredients

• 1 cup tuver dal ((or moong dal))
• 2 cups water
• 1/2 tsp turmeric, ground
• 1/2 tbsp ghee
• 1/2 tsp salt
• 1 cup coconut milk
• 1/2 tsp cumin (ground)
• Vaghar
• 1 tbsp ghee ((or vegetable oil))
• 1/8 tsp asafoetida ((hing))
• 1 tsp mustard seeds
• 1/2 tbsp cumin
• 2 dried red chillies
• 15 curry leaves

Instructions

1. Rinse 1 cup tuver dal. Add to instant pot. Add two cups of water, 1/2 tsp salt, turmeric and ghee. Cook for 8 minutes, followed by natural pressure release for 15 minutes.

2. Once the dal is cooked, stir and mash with the back of a spoon about 4 or 5 times. This is to break up the lentils and bring out some of their creaminess.

3. Add coconut milk and 1/2 teaspoon of ground cumin. Boil for 5 minutes with the lid off (use the sauté setting if using an Instant Pot).

4. In a separate, small pan, make a tadka: heat 1 tbsp of ghee or oil. Add asafoetida, mustard seeds, cumin, chillies and finally curry leaves, allowing each to toast a little before adding the next.

5. Mix half of your tadka into the lentils. Then top with the rest.

Nutrition

• Calories: 290
• Carbohydrates: 25
• Protein: 10
• Fat: 19
• Saturated Fat: 14
• Polyunsaturated Fat: 0.4
• Monounsaturated Fat: 2
• Cholesterol: 14
• Sodium: 45
• Potassium: 150
• Fiber: 6
• Sugar: 1
• Vitamin A: 152
• Vitamin C: 76
• Calcium: 59
• Iron: 4