Preparation Time 15 Minutes

Cooking Time 15 Minutes

Total Time 30 Minutes

Serve 6

Type of Recipe: Main Course, Dal

Name of Author: Asmi Kadam


  • 1 Cup Moong Dal
  • 2 Green Chilies
  • 1 Chopped Tomato
  • 1/2 Teaspoon Turmeric
  • Salt to taste
  • 2 Kokum
  • 2 glass water
  • For Paste:
  • ½ cup shredded coconut
  • 5 to 6 Garlic cloves
  • 1 Small Onion
  • 1 Teaspoon Cumin Seeds
  • 1/3 Teaspoon Turmeric
  • For Tempering/ Tadka:
  • 1 Tablespoon oil
  • 1 Teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1/3 teaspoon Asafoetida
  • 6 to 7 Curry Leaves
  • 4 to 5 Garlic Cloves
  • 2 Red Goan Chilies


Firstly wash the moong dal 3 to 4 times. Then add 1 glass of water into the dal. Now, add slit green chilies, turmeric and chopped tomatoes. And cook this dal in a cooker with 3 whistles.

For making paste, take mixture jar add grated coconut, garlic cloves, turmeric, onion and cumin seeds. Add some water and grind it till fine paste.

Once dal cook, mix the dal properly and transfer it into the pot. Add coconut paste, salt and 1 glass of water into the dal.  Mix well.

Switch on the flame. Keep the gas on a medium flame.

Allow the dal to make nice boil.

From other side, heat tadka pan. Add oil. Once oil heated add mustard seeds, cumin seeds. Once seeds splutter add asafoetida , chopped garlic, red chilies and curry leaves.

Once garlic has change the color, switch off the flame.

Now pour this tadka on the boil dal. Stir it nicely. Now add 2 kokum into the dal. Mix well.

Keep this dal on a gas for another 2 minutes. And switch off the gas. Dal is ready to serve.

Serve this “Goan Dal” with steam rice and pickle.


Thank you.

Have a wonderful day.

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