Like I have said somewhere here in this blog not many people are aware that Goan have a number of delicious vegetarian dishes!
Today on the last day of BM I will like to share one delicious Goan Dal.
The vegetarian dishes are made ” satvik” no onion, no garlic. Difficult to believe but Goans are a deeply religious lot and there days in a week when the average Goan goes “Shivrak” that is vegetarian… . Reluctantly, of course but they do adhere to the age old custom!
So on days the Goan is “shivrak” he/she has “chanyacho ras”, some vegetable, rice, batat kapa (which are shallow fried potatoes) and rice, toi .
Chanyaco ras is made using peas, vegetable is many times radish or ridge gourd but toi is dal.
Fragrant and delicious!!
So here is the famous Goan
To make Toi you will need:
- 1 cup toor dal
- 1 potato, scrubbed and chopped fine
For the tempering:
- 1 tsp oil
- 1-2 curry leaves
- 1-2 green chillies, slit
- 3 tblsp coriander, chopped
Optional items :
- 1 tsp rasam masala
- 1 kokum
1. Wash the toor dal. Add the potato pieces add enough water and pressure cook for up to 3bwhistles.
2. When the pressure drops remove and mash the dal.
3. In kadhai/wok heat oil, splutter the mustard seeds, curry leaves and the green chillies. Add the hing.
4. Add the mashed dal , add sufficient water say 2-3 cups, salt and bring to boil.
5. Generally the Goans do not add the items listed under optional items but knowing my family who will complain about the anemic dal I added them.
The Goans use a lot of coconut, even in Toi there is coconut coarsely ground added to the boiling dal, but since my daughters do not appreciate it I did not add coconut. You may add 2-3 tblsp coarsely ground. I have also eaten Toi with ginger added to it.
Linking it to Radhika’s@ Tickling Palates for the month of September