Goan cuisine has many flavours with its vast treasure of culinary delights. A dal preparation with drumstick popularly called sangacho ros in Konkani is one such dish. Sango means drumstick and ros means gravy. This is a very tasty curry which is generally eaten with rice and can also be served as a side dish for idlis or dosa. The use of coconut gives this dal a unique flavour. Regular intake of drumsticks 2 to 3 times a week is said to reduce the body heat. And given to the blistering heat of the summer, this Goan dish can be a wise option to include in your menu.
Prep Time: 10 minutes
Cook Time: 20minutes
Ingredients for Dal
Yellow toor dal – 2 cups
Water – 6 to 7
Turmeric Powder – 1 tsp
Tomato – 1
Salt to taste
For the coconut paste
Grated coconut – 1 cup
Onion – 1
Cumin seeds – 1 tbsp
Garlic cloves (optional) – 4-5
For the tempering:
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 2-3 spring
Garlic, crushed lightly – 6 to 7
Green chilies – 1to 2
A pinch of hing
Coconut oil or ghee or any good vegetable oil – 2 tbsp
For the garnish:
A few coriander leaves, chopped
Clean and wash the toor dal and pressure cook it with water, salt and turmeric for 3 or 4 whistles.
Make a paste of the coconut, cumin seeds, onions with some water.
Wash, lightly peel and chop the drumsticks into 2 inch pieces and cook it with salt for about 10-15 minutes.
In a pan add the cooked dal, coconut paste, cooked drumsticks, tomato and 1-2 cups of water. Cook this for about 10 minutes. Adjust salt to taste and water for consistency.
Heat oil in a pan, if you like you can use coconut oil. Add the mustard and cumin seeds and let them sputter. add the cumin seed, crushed garlic, curry leaves and green or red chilies.
Fry till the garlic turns light brown, lastly add asafoetida.
Pour this tadka on top of the dal. Garnish with chopped coriander leaves and serve with steamed rice.