Godi Dal
Discover the comforting and flavorful essence of South Indian cuisine with Godi Dal, a delectable dish that strikes the perfect balance between sweet, tangy, and savory notes. Made with protein-packed toor dal (split pigeon peas), this wholesome recipe is simmered with tamarind pulp, jaggery, and a fragrant tempering of ghee, mustard seeds, and curry leaves. The touch of grated coconut and fresh coriander leaves as a garnish elevates its texture and aroma, making it irresistibly indulgent. With just 15 minutes of prep and approachable cooking techniques, Godi Dal is an ideal choice for a hearty weeknight dinner when paired with steamed rice or fluffy chapatis. This easy-to-make dish captures the vibrant flavors of traditional Indian cooking and is sure to be a favorite addition to your meal repertoire!
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water
- 0.25 teaspoon Turmeric powder
- 1 tablespoon Ghee (clarified butter)
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 8 leaves Curry leaves
- 2 pieces Dry red chilies
- 1 tablespoon Grated jaggery
- 0.75 teaspoon Salt
- 1 tablespoon Tamarind pulp
- 2 tablespoons Grated coconut (optional, for garnish)
- 2 tablespoons Chopped coriander leaves (for garnish)
Instructions
Wash the toor dal thoroughly under running water until the water runs clear. Soak it for 15 minutes to expedite the cooking process (optional).
In a pressure cooker, add the toor dal, 3 cups of water, and turmeric powder. Pressure cook for 3-4 whistles or until the dal becomes soft and mushy.
Once the pressure releases naturally, open the cooker and mash the cooked dal with the back of a spoon or a potato masher to achieve a smooth consistency.
In a small pan, heat the ghee on medium heat. Add the mustard seeds and let them splutter. Follow by adding the cumin seeds, dry red chilies, and curry leaves. Fry for a few seconds until aromatic.
Add the tempering to the mashed dal and mix well.
Place the dal on medium heat and stir in the jaggery, tamarind pulp, and salt. Simmer the mixture for 5-7 minutes to allow the flavors to meld together. Adjust the consistency by adding a little water if required.
Taste and adjust seasoning, ensuring the dal has a subtle balance of sweetness, tanginess, and saltiness.
Remove from heat and garnish with grated coconut (if using) and fresh coriander leaves.
Serve the Godi Dal hot with steamed rice or chapatis for a wholesome meal.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 25.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3056 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
