7 May 2014

Konkani Vegetable Dal / Lentils

Konkani Vegetable Dal/Lentil

1/2 cup yellow split Moong Dal
1/3 cup Tuver Dal (Arhar in Hindi and Pigeon pea in English)
1/4  cup Masoor Dal
2 tbsp Green Moong Dal
1 cup Chopped palak (Spinach)
1 cup dice in cube shape Lauki (Bottle Gourd)
1/2 tsp Turmeric Powder
Pinch of salt
1/2 cup Small chopped onion
1 tbsp olive oil
3 tbsp Fresh grated coconut
1 tbsp Tamarind Paste
4 whole Red Chilly
1 1/2 tsp dry fenugreek seeds

For Tempering:
1 tbsp Olive oil
1 tbsp ghee (Clarified Butter)
Pinch of Asafoetida Powder (Heeng)
1 tsp cumin seeds
1/2 tsp Mustard seeds
5-6 Fresh Curry Leaves
1/2 tsp Red Chilly Powder


  • Pressure cook all four dals (Moong dal, Tuver dal, Masoor dal, Green Moong dal) with salt, turmeric, diced in cube shaped bottle gourd and Spinach together.
  • Mean while in a non stick pan dry roast Fenugreek seeds until light pink and than add whole red chilly, further roast for a minute.
  • Grind this Dry roast ingredients with  grated coconut and Tamarind paste in a mixer grinder jar and keep it aside.
  • In the same pan, Heat 1 tbsp of olive oil and saute sliced onion with little salt until translucent.
  • Now add all grinned and boiled ingredients to it with little water to it (about 1/2 cup or as required).
  • Simmer on low flame and cook for 3-4 minutes.
  • Now its time for tempering
  • In a small fry pan heat oil and ghee with cumin and mustard seeds, as soon as it splutters add asafoetida powder, curry leaves and lastly red chilly powder.
  • Pour this ready temper on dal and mix it nicely. Cook for another 2 minutes on low flame (add water if required).
  • Garnish it with Fresh Coriander leaves and serve it with plain paratha or roti..

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