- 1 ½ cup toor dal lentils 2 onions medium size, or 6 shallots 1 table spoon coriander seeds 2 black pepper corns 1 red dry chilly 1 cup coconut grated ½ teaspoon turmeric powder 1 tablespoon tamarind pulp 2 green chillies
Lentils are the major source of protein in a vast majority of the vegetarian population. These are made in the form of a curry or soup and are usually accompanied with rice or roti bread. Generally if eaten with roti bread, the dal is made with a thick consistency and if eaten with rice it is made with a thin consistency. It is important for the dal to be well cooked so that it is well blended. The lentil grains should not stand out separately in the curry but should be soft to touch and it can be whisked to get a thick even consistency. Ensure that some dal remains whole. Dal cho roas is a speciality of the coastal state of Goa.
- Dry roast coriander seeds, pepper corns, till light brown and grind it into a spice masala powder.
- Pressure cook the dal lentils with water alongwith chopped onions/ shallots.
- Grind to a paste with little water, grated coconut, turmeric powder and red dry chilly.
- Now heat a pan kadai, add the dal lentils, green chillies, salt, tamarind pulp and cook for 5 mins.
- Whisk it well to partially blend the dal. Ensure that some dal remains whole.
- Now add the ground masala / spice powder and mix it well.
- Lastly add the coconut paste and cook for 5 mins.
- The dal cho roas is ready to be served with boiled/ steamed rice.
- A popular accompaniment to this is the Kissmore which is a dry fish crushed with coconut and onions. For vegetarians the option is to replace the dry fish with roasted papad.