• 1 cup moong dal ¼ cup grated coconut ½ teaspoon jeera 2 teaspoon ghee 1 pinch of sugar 1 pinch of salt ½ teaspoon mustard seeds 1 pinch of hing/ asafoetida ¼ teaspoon haldi/ turmeric powder


Vanna is a simple moong dal / lentil curry that is popular all over Goa and many other southern states of India. It is different from the toor dal Varan that is made in Maharashtra without any tempering/ fonna/ tadka/ fodni. This Goan Vanna is very healthy as most dals could cause flatulence but moong dal is recommended even for the sick and is simple to digest.Rice mudi with vanna and toop

During festivals and holy poojas this is a staple that is prepared as a combination with rice and usually mixed with goan Saar (different from the Tomato Saar popular all along the coastal regions of India). This goan Saar is prepared with the base of dal water.

Vanna & Saar goes as a combination with Rice & Ghee


  1. Boil the moong dal in 2 ½ cups water. Whisk the dal.
  2. Grind the grated coconut to a fine paste. Add the jeera during the last round of grinding.
  3. Heat ghee in a pan and add hing, mustard seeds, and allow then to crackle/ splutter.
  4. Add the whisked moong dal, turmeric powder, grated coconut paste, salt & sugar.
  5. The Goan Vanna / lentil curry is ready to be served.

 Vanna, Varan


More info on Mung dal/ lentil………..

The mung bean (also known as green gram or golden gram) is the seed of Vigna radiata,[1][2] native to the Indian subcontinent.[3] It is used as a foodstuff in both savoury and sweet dishes. Mung beans are light yellow in colour when their skins are removed

Mung beans are commonly used in Chinese cuisine,[1] as well as in the cuisines of Burma, Sri Lanka, Thailand, Japan, Taiwan, Korea, Philippines, Bangladesh, Pakistan, India, Iran, Iraq, Indonesia, Vietnam, and other parts of Southeast Asia. The starch of mung beans is also extracted from them to make jellies and “transparent” or “cellophane” noodles. Mung batter is used to make crepes named pesarattu in Andhra Pradesh, India.

Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. In Chinese cuisine, whole mung beans are used to make a tángshuǐ, or dessert, otherwise literally translated, “sugar water”, called lǜdòu tángshuǐ, which is served either warm or chilled. In Indonesia, they are made into a popular dessert snack called es kacang hijau, which has the consistency of a porridge. The beans are cooked with sugar, coconut milk, and a little ginger. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole mung beans are commonly boiled to make a dry preparation often served with rice gruel (kanji). In the Philippines, it is the main ingredient of the dessert hopiang munggo. A savory dish called ginisang monggo (known in English as ‘sautéed mung bean’, ‘mung bean stew’, or ‘mung bean soup’), also known as mongo guisado or simply balatong/monggos, is made of mung beans with shrimp or fish. It is traditionally served on Friday evenings, as the majority of the Filipino population are Roman Catholic and abstain from meat on Fridays, even outside of Lent.[citation needed] Ginisang monggo can also be made with chicken or pork.

For more info refer      http://en.wikipedia.org/wiki/Mung_bean