Dal Saangacho Ros
Dal Saangacho Ros is a Goan style dal preparation. In Konakani, Drumsticks are Saango and Curry served with rice is Ros. It is a no onion no garlic dal. It is a mild spicy, sweet and slightly tangy dal flavoured with tephla (chirphal). It is served necessarily with steamed rice.
Measurement: 1 Cup = 180 ml
Serves: 3
Ingredients:
- Toor dal – 4 tbsp
- Drumsticks (peeled) – 2
- Coconut (scrapped) – 1/2 cup
- Red chillies – 1 to 2 (depending upon how spicy they are)
- Turmeric powder – 1/4 tsp
- Jaggery (grated) – 1 1/2 tbsp approx
- Tamarind – marble sized ball
- Tamarind pulp – 1 tsp
- Tephla – 15
Tephla - Coconut oil – 5 to 6 drops
- Salt to taste
Procedure:
- Cut drumsticks into 2″ length size pieces.
- Cook them with salt and tamarind pulp in a thick bottomed pan, keep aside.
- Wash and pressure cook toor dal with sufficient water.
- Slightly crush tephla with a mortar and pestle, keep aside.
- Grind coconut, red chilly, turmeric powder and tamarind with 1/2 cup of water to a fine paste.
- Add dal to cooked drumsticks.
- Add water (1/3 cup approx) if required, bring dal and drumsticks to boil.
- Add jaggery and salt.
- Add the ground paste and little salt if required.
- Add tephla and coconut oil, stir well.
- Serve with steamed rice.
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