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Goan Dal Curry With Coconut And Kokum

15/11/2018 by Sujata Roy 30 Comments

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Dal curry with coconut and kokum.
A delicious and flavourful dal from Goan cuisine.

Beautiful state Goa known as “Pearl of the Orient” and a “Tourist Paradise”. The state famous for it’s beaches.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.
To read more about Goa click here.

Among all the food this dal curry is my all time favourite.
You can get some more dal recipes here

1. Dal kanda or dry chana dal fry

2. Beetroot dal

3. Whole Masoor dal or red lentils

4. Dal palak

5. Assamese massor dal boror tenga

6. Sprouts sundal

7. Egg dal tadka

We don’t get kokum in local market. Earlier used tamarind paste instead of kokum. But this time my daughter gave me a packet of kokum from Pune.
If you don’t have kokum then you can use 2 teaspoon tamarind paste instead.
I didn’t use onion in the dal. If you want you can fry 1 sliced onion before adding coconut and tomato paste. Or you can grind 1 onion with coconut, chilli, ginger, garlic and tomato.

You can make it with any dal or lentil like moong or green gram, Masoor dal

or chana dal or Bengal gram.
Recipe is very simple and easy yet lip-smacking. Best accompany with your steamed rice or any bread.

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Recipe

Toor dal or pigeon peas – 1 cup

Turmeric powder – 1/2 teaspoon

Salt to taste

Water – 2 & 1/2 cup + 1 cup

Kokum – 1 – 2 pieces

Cilantro or coriander leaves – 2 tablespoon, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Fresh coconut – 1/2 cup, chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Cumin powder – 1 teaspoon

Oil – 2 tablespoon

Curry leaves – 12 – 15

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 2, torn into 2 pieces

Hing or asafoetida – a pinch

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Method

1. Clean and wash the toor dal or pigeon peas. Soak in water for 15 – 30 minutes.

2. Grind coconut pieces, green chilli, tomatoes, ginger and garlic. Make a smooth paste. You can add 1 onion if you want.

3. Boil the soaked dal with 2 & 1/2 cup water in pressure cooker for 3 – 4 whistle or till the dal becomes soft.

4. When the pressure cooker cool down, open the lid.
Add kokum pieces and 2 tablespoon chopped cilantro or coriander leaves. Mix and keep aside.

5. Heat 1 tablespoon oil in a pan.
Add the ground paste and cumin powder.

6. Saute till the mixture dried up and smell of raw garlic goes away, add it to the dal.

7. Mix well. Add 1 cup water.
When it starts to rolling boil simmer the heat.

8. Cook on low heat for 5 – 6 minutes.
Stir in between to avoid sticking at the bottom of the pan.

9. Taste and adjust salt if require. You can add little more water if require. But don’t make the dal runny. It should be thick.

10.Switch off the heat.

11. Now heat 1 tablespoon oil or ghee in a small pan.

12. Add mustard seeds. Let them splutter now add cumin seeds.

13. When the seeds starts to splutter add dry red chilli and curry leaves.
Add hing or asafoetida and mix.

14. Add this tempering in the dal.
Mix well. Garnish with chopped cilantro or coriander leaves.

15. Serve hot with steamed rice, roti, paratha, puri, naan or any bread.

Notes

1. You can use moong, masoor, chana or any dal instead of toor dal.

2. If you don’t have kokum use 1 – 2 teaspoon tamarind paste instead.

3. Use chilli according to your taste.

Sending this post to ‘My Legume Love Affair’ hosted by

Cook with Renu 

http://thewellseasonedcook.blogspot.com/?m=1
and
https://foodandspice.blogspot.com/?m=1

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Filed Under: Curries, Healthy Food, Lentils, Traditional Food, Vegetarian Tagged With: aromatic, bachelor recipe, chilli, coconut, Dal, delicious, dinner, easy cooking, garlic, Ginger, Goan cuisine, kokum, lentil, lunch, party side dish, pigeon peas, side dish, spicy, spicy lentil curry, tomato, toor dal

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Reader Interactions

Comments

  1. amritaadak says

    16/11/2018 at 2:15 PM

    Goa is such a nice place I always love to be there…I know the distinct taste of kokum…love this dal

    Reply
    • Batter Up With Sujata says

      16/11/2018 at 5:28 PM

      Thank you so much Amrita 😍

      Reply
  2. Renu Agrawal Dongre says

    16/11/2018 at 4:52 PM

    We used to add kokam earlier but not now, and you reminded me of those days. The pics are so so tempting, I am sure gonna try your recipe soon.

    Reply
    • Batter Up With Sujata says

      16/11/2018 at 5:30 PM

      Thanks a lot Renu. Glad you liked it 😍

      Reply
  3. Preethi says

    18/11/2018 at 4:35 PM

    I have always been fascinated by goan cuisine. I love the use of kokum. Looks delish!

    Reply
    • Batter Up With Sujata says

      18/11/2018 at 5:19 PM

      Thank you so much Preethi 😊

      Reply
  4. Mildly Indian says

    18/11/2018 at 10:49 PM

    Oh wow!! This is amazing. I have never tried kokum with dal, it must be really flavourful.

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 2:04 AM

      Thank you so much. Yes its flavourful and really delicious 😊

      Reply
  5. FoodTrails says

    19/11/2018 at 1:01 AM

    That’s a wonderful version of Toor dal .. lovely colors.. I and sure it is also rich in flavors!!

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 2:07 AM

      Thank you so much. Yes its so flavourful 😊

      Reply
  6. mayurisjikoni says

    19/11/2018 at 4:47 PM

    A delicious looking curry Sujata, adding kokum to it makes it taste so different. Adding tamarind is an option is one doesn’t have kokum, but the tanginess from the kokum is different. Congratulations as your dish was featured in the Indiblogger.

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 4:50 PM

      Thanks a lot Mayuri for your kind words. You are right taste of kokum is different 😍

      Reply
  7. Lata Lala says

    19/11/2018 at 6:03 PM

    Toor dal with kokum and coconut looks so yummy. We too add kokum to toor dal but not coconut.
    I am surely gonna try your version next time. Thanks for sharing.

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 11:17 PM

      Thanks a lot dear. Please do try and let me know how it turns out 😊

      Reply
  8. Priya Suresh says

    19/11/2018 at 8:31 PM

    This fingerlicking dal makes me hungry, serve me with rice and papads, i can have it happily even everyday..

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 11:16 PM

      Thanks a lot Priya. I wish I could serve you 😍

      Reply
  9. Cook with Smile.. says

    20/11/2018 at 2:01 AM

    The dal looks scrumptious…I love the addition of coconut and kokum …I never made dal this way…will try it

    Reply
    • Batter Up With Sujata says

      20/11/2018 at 2:35 AM

      Thanks a lot Lathiya. Please do try and let me know how it turns out 😊

      Reply
  10. Freda @ Aromatic essence says

    22/11/2018 at 6:13 AM

    Dal looks soul-satisfying and comforting. Some steamed rice, along with this dal and fried fish, and I’m a happy girl 🙂

    Reply
  11. Jagruti Dhanecha says

    22/11/2018 at 9:12 PM

    We use kokum in Gujarati daal, this Goan daal with kokum and coconut sounds lovely and comforting, I must try one day.

    Reply
    • piyalimutha says

      22/11/2018 at 9:57 PM

      That bowl of dal is so inviting. Kokum is such a wonderful ingredient. I love it’s mild tangy flavour. The dal is making me crave for a bowlful with rotis. Nom nom.

      Reply
      • Batter Up With Sujata says

        22/11/2018 at 11:46 PM

        Thank you so much Piyali. Same here. Love the mild tangy flavour of kokum 😊

        Reply
    • Batter Up With Sujata says

      22/11/2018 at 11:43 PM

      Thank you so much Jagruti. Do try, I am sure you will love the taste 😊

      Reply
  12. Pavani says

    22/11/2018 at 10:53 PM

    Dal looks absolutely delicious and perfect to go with plain rice or roti. The like the idea of adding coconut

    Reply
    • Batter Up With Sujata says

      22/11/2018 at 11:47 PM

      Thank you so much Pavani 😊

      Reply
  13. jayashreetrao says

    23/11/2018 at 5:47 AM

    Addition of kokum gives a different taste, must try it sometime. I usually use tamarind pulp in my cooking. It looks delicious.

    Reply
    • Batter Up With Sujata says

      23/11/2018 at 7:35 AM

      Thank you so much Jayashree 😊

      Reply
  14. Sasmita Sahoo Samanta says

    25/11/2018 at 1:36 AM

    Dal looks absolutely delicious and perfect along with plain rice or roti I think 🙂 . Use of kokum is also quite interesting here di

    Reply
    • Batter Up With Sujata says

      25/11/2018 at 9:00 AM

      Thank you so much Sasmita 😊

      Reply
  15. binance account creation says

    25/04/2024 at 6:01 AM

    Thanks for sharing. I read many of your blog posts, cool, your blog is very good.

    Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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