Goan Moolyacho Ross – Goan Radish Dal Curry Recipe
Description
Goan Moolyacho Ross is a flavorful and comforting Goan curry made with tender radish (mooli) and split toor dal (arhar dal). This dish is often compared to the Goan drumstick curry, Sangacho Ross, but it is unique in its preparation, especially with the omission of black pepper seeds. The curry combines the earthy flavors of radish and dal with a luscious coconut-based gravy. This versatile curry is traditionally enjoyed with steamed rice, rava fried vegetables, stir fry, or a simple salad. For a complete Goan meal, pair it with kokum kadi and papad for an authentic experience.
Cuisine: Goan
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli (Radish), peeled | 2 medium-sized radishes |
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Onion, finely chopped | 1/2 onion |
| Fresh coconut, grated | 6 tablespoons |
| Green chilli | 1, slit |
| Dry red chillies | 4 |
| Coriander (Dhania) seeds | 1 teaspoon |
| Tamarind | Lemon-sized piece |
| Jaggery, grated | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Value (per serving) |
|---|---|
| Calories | 150 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fiber | 7 g |
| Fat | 5 g |
| Sodium | 450 mg |
| Sugars | 9 g |
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Instructions
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Prep the Ingredients: Start by peeling and cutting the radish into 1.5-inch long finger-shaped pieces. Keep them aside. Finely chop the onion, slit the green chilli, and prepare the other ingredients.
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Cook the Dal and Radish: In a pressure cooker, add the arhar dal, radish pieces, chopped onion, and 1 cup of water. Pressure cook the ingredients for 4 whistles. Once done, turn off the heat and allow the cooker to release pressure naturally.
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Prepare the Coconut Gravy: While the dal and radish are cooking, blend the grated fresh coconut, dry red chillies, coriander seeds, tamarind, and turmeric powder with about 1/2 cup of water. Grind this into a thick, smooth paste.
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Combine and Simmer: Once the dal and radish are cooked, open the pressure cooker. Add the prepared coconut paste into the cooker and stir to combine. Add the grated jaggery and mix well. Let the curry simmer for about 10 minutes, allowing all the flavors to meld together.
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Seasoning: Taste the curry and add salt as needed. Adjust the jaggery and tamarind for a perfect balance of sweetness and tang.
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Serve: Serve the Goan Moolyacho Ross hot with a steaming bowl of rice. For a complete meal, pair it with a side of Cauliflower Thoran and your favorite vegetable stir-fry.
Tips for a Perfect Goan Moolyacho Ross
- Fresh Coconut: If fresh coconut is unavailable, you can use desiccated coconut, though fresh coconut offers a richer flavor.
- Adjusting Sweetness: The amount of jaggery can be adjusted depending on your preference for sweetness. If you prefer a less sweet curry, you can reduce the jaggery.
- Tamarind: If tamarind is not available, you can substitute it with a small amount of lemon juice or vinegar to achieve a similar tanginess.
- Dal: Arhar dal (Toor dal) is the most commonly used lentil in this recipe, but you can experiment with other lentils for different textures.
Why Youβll Love This Recipe
Goan Moolyacho Ross is not only a wholesome and nutritious curry, but it’s also a comforting meal that brings together the delicate flavors of radish and dal in a coconut-based gravy. The combination of tamarind and jaggery gives the curry a tangy yet sweet balance, making it a perfect companion to fluffy rice or fried vegetables. This vegetarian Goan recipe is simple to make, and itβs packed with authentic flavors that will remind you of a traditional Goan feast. Whether you’re enjoying a casual weekday meal or serving it for a family dinner, this dish is bound to become a favorite in your recipe collection.
