Goan Moolyacho Ross Recipe
Introduction:
Goan Moolyacho Ross is a flavorful and comforting dish that hails from the vibrant Goan cuisine. This vegetarian recipe showcases the use of fresh radishes, combined with lentils, coconut, and a blend of spices, all simmered together to create a delectable gravy that pairs beautifully with rice and Kokum Kadhi. With its unique combination of ingredients, this dish offers a delightful mix of flavors—sweetness from jaggery, tanginess from tamarind, and the heat of green and red chilies.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Radishes (peeled) | 2 medium |
| Pigeon Pea Lentils (Toor Dal) | 1/2 cup |
| Onion (finely chopped) | 1/2 medium |
| Grated Coconut | 6 tablespoons |
| Green Chili (slit lengthwise) | 1 |
| Dry Red Chilies | 4 |
| Coriander Seeds | 1 teaspoon |
| Tamarind (size of a lemon) | 1 small piece |
| Grated Jaggery | 1/2 teaspoon |
| Salt | As per taste |
| Water | As required |
Preparation & Cooking Time:
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 30 minutes | 50 minutes | 4 servings |
Instructions:
Step 1: Preparing the Radishes
- Peel and Cut Radishes: Begin by peeling the radishes and chopping them into 1-1/2 inch long pieces.
Step 2: Cooking the Lentils and Radishes
- Pressure Cook Dal and Radish: In a pressure cooker, combine the pigeon pea lentils (toor dal), chopped radish, finely chopped onion, and 1 cup of water. Stir the ingredients well.
- Cook Until Tender: Close the pressure cooker and cook until you hear 4 whistles. This should be sufficient to ensure the lentils and radish are thoroughly cooked.
Step 3: Preparing the Coconut Gravy
- Grind the Coconut Mixture: While the lentils and radishes are cooking, take a mixer grinder jar and add the grated coconut, dry red chilies, coriander seeds, tamarind, turmeric powder, and 1/2 cup of water.
- Blend to Make a Smooth Gravy: Blend the ingredients together until they form a smooth, consistent gravy.
Step 4: Combining Everything
- Open the Pressure Cooker: Once the pressure cooker has released naturally, open the lid and check the tenderness of the dal and radish.
- Add the Gravy: Pour the coconut-based gravy into the pressure-cooked mixture of radish and lentils.
Step 5: Seasoning and Final Cooking
- Add Jaggery: Stir in the grated jaggery to balance the flavors of the dish.
- Cook for 10 Minutes: Let the mixture simmer on low heat for 10 minutes, allowing all the flavors to blend beautifully.
- Season with Salt: Add salt according to taste and stir everything well.
Step 6: Finishing the Dish
- Final Touches: After simmering for 1 minute post adding salt, turn off the heat.
- Serve Hot: Goan Moolyacho Ross is now ready to be served.
Serving Suggestions:
For an authentic Goan experience, serve Goan Moolyacho Ross hot with steamed rice and a side of tangy Kokum Kadhi. This dish makes for a wholesome and satisfying lunch or dinner, offering a perfect balance of flavors and textures.
Nutritional Information (Per Serving):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 140 |
| Protein | 6 g |
| Carbohydrates | 24 g |
| Fat | 3 g |
| Fiber | 4 g |
| Sodium | 300 mg |
| Potassium | 200 mg |
Cooking Tips:
- Tamarind Substitute: If you do not have tamarind, you can use lemon juice for the tangy element. Adjust the quantity according to taste.
- Jaggery Alternatives: Brown sugar can be used as a substitute for jaggery, though jaggery is preferred for its authentic taste.
- Texture: If you prefer a thicker gravy, reduce the amount of water while blending the coconut mixture.
This Goan dish is a fine example of how simplicity in ingredients can result in an extraordinary burst of flavors. It’s a must-try for those who enjoy exploring traditional Indian recipes that are both wholesome and delicious.
