Spicy, tangy Goan pork sausages tossed with potatoes and onions in a fiery, flavourful mix. This classic Goan dish is a perfect appetiser or side, best enjoyed with fresh pao.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
415cal
14gprotein
23gcarbs
31g
Ingredients
250 g Goan Chorizo (Casings removed and meat crumbled)
300 g Potato (Peeled and cut into ½-inch cubes)
200 g Onion (Thinly sliced)
5 clove Garlic (Finely chopped)
3 pc Green Chilli (Slit lengthwise)
2 tbsp Vegetable Oil (Or any neutral cooking oil)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chilli Powder (Optional, for color)
1 tbsp White Vinegar (Coconut or palm vinegar can also be used for more authenticity)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
About Goan Sausage Chilli Fry, Steamed Basmati Rice and Dal Tadka
Flavorful Goan Sausage Chilli Fry with protein-packed dal and rice – a hearty, energy-giving comfort food!
This goan dish is perfect for lunch. With 918.04 calories and 29.68g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Sugar (Helps balance the tanginess)
60 ml Water (About ¼ cup)
0.25 tsp Salt (Add only if needed, as chorizo is very salty)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Ingredients (5 mins)
Peel and dice the potatoes into ½-inch cubes. Thinly slice the onions, chop the garlic, and slit the green chillies.
Remove the casings from the Goan chorizo and gently crumble the meat. Set aside.
2
Fry the Potatoes (8-10 mins)
Heat vegetable oil in a heavy-bottomed pan or skillet over medium-high heat.
Add the cubed potatoes and fry, stirring occasionally, for 8-10 minutes until they are golden brown and about 80% cooked through.
Using a slotted spoon, remove the potatoes from the pan and set them aside.
3
Sauté Aromatics (6-7 mins)
In the same pan with the remaining oil, add the sliced onions. Sauté for 5-6 minutes until they turn soft and translucent.
Add the chopped garlic and slit green chillies. Cook for another minute until the raw aroma of garlic disappears.
4
Cook the Chorizo (5-6 mins)
Add the crumbled Goan chorizo to the pan. Sauté for 5-6 minutes, breaking up any lumps with your spatula.
Cook until the chorizo is cooked through and has rendered its signature red fat.
5
Combine and Simmer (5-7 mins)
Return the fried potatoes to the pan. Add the turmeric powder and optional Kashmiri red chilli powder. Mix well to coat everything in the spices and rendered fat.
Pour in the vinegar and water. Add the sugar. Stir everything together.
Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes. This allows the potatoes to cook completely and absorb all the flavours.
After simmering, uncover and taste. Add a pinch of salt only if necessary, as the chorizo is already very salty.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot as an appetizer or side dish with Goan pao (bread), chapati, or steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
