Goan Coconut Rice, Dalithoy and Tambdi Bhaji

Ingredients

• 1 cup Toor Dal (rinsed well)
• 4 cup Water (divided for cooking and adjusting consistency)
• 0.5 tsp Turmeric Powder
• 3 pcs Green Chili (slit lengthwise)
• 1 inch Ginger (finely grated)
• 1 tsp Salt (or to taste)
• 2 tbsp Coconut Oil (preferably virgin coconut oil for authentic flavor)
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chili (broken into halves)
• 10 pcs Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 30 minutes is optional but helps in faster cooking.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, and the turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Dal Base

   • Once the pressure has released, open the cooker. Using a whisk or the back of a ladle, mash the cooked dal vigorously until it forms a smooth, creamy paste.
   • Place the cooker pot back on the stove over medium heat. Pour in the remaining 1 cup of water (or more) to achieve a thin, soupy consistency characteristic of Dalithoy.
   • Add the slit green chilies, grated ginger, and salt. Stir everything together well.
3. 3

   Simmer and Infuse Flavors

   • Bring the dal to a gentle boil. Once it starts boiling, reduce the heat to low and let it simmer for 4-5 minutes. This step is crucial for the flavors of ginger and chili to meld into the dal.

Ingredients

• 500 g Red Amaranth Leaves (About 1 large bunch, washed and chopped)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 5 cloves Garlic (Finely chopped)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)
• 3 tbsp Fresh Grated Coconut
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Prep Amaranth: Thoroughly wash the red amaranth leaves in a large basin of water 2-3 times to remove all grit. Drain completely in a colander and then chop them roughly. Set aside.

2. 2

   Prepare Tadka: Heat oil in a kadai or wide pan over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 10-15 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped garlic and slit green chilies. Sauté for about a minute until the garlic is fragrant and lightly golden. Add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.

4. 4

   Cook the Bhaji: Add the turmeric powder and give it a quick stir. Immediately add all the chopped amaranth leaves and salt. Mix well to combine with the tadka. The leaves will start to wilt almost immediately.

5. 5

   Steam and Finish: Cover the pan and cook on a low to medium flame for 5-7 minutes, stirring occasionally. The leaves will cook in their own moisture; do not add any water.

6. 6

   Garnish and Serve: Once the leaves are tender, uncover the pan. Add the fresh grated coconut and a squeeze of lemon juice. Mix well and cook for one more minute. Serve hot with chapati, bhakri, or as a side with dal and rice.