Goan Coconut Dal
A rich, creamy dal made with coconut milk
Servings: 4
Calories: 290kcal
Ingredients
- 1 cup tuver dal (or moong dal)
- 2 cups water
- ½ tsp turmeric, ground
- ½ tbsp ghee
- ½ tsp salt
- 1 cup coconut milk
- ½ tsp cumin ground
Vaghar
- 1 tbsp ghee (or vegetable oil)
- ⅛ tsp asafoetida (hing)
- 1 tsp mustard seeds
- ½ tbsp cumin
- 2 dried red chillies
- 15 curry leaves
Instructions
- 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.
- 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.
- 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).
- 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.
- Mix half of your tadka into the lentils. Then top with the rest.
Video
Nutrition
Calories: 290kcal | Carbohydrates: 25g | Protein: 10g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 45mg | Potassium: 150mg | Fiber: 6g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 76mg | Calcium: 59mg | Iron: 4mg