Wednesday, March 13, 2013


This is a spicy dal palak cooked with coconut masala in a Konkan Style. All the coastal regions of  Konkan, Maharashtra, Goa use a lot coconut in their cooking and there is a lot of similarity in the recipes. They are usually on the spicier side. I have reduced the quantity of chillies here but you may add more if you like. I have also added a little garlic and Kolhapuri Masala to it which is not there in the original recipe.You can also use any other greens in the place of palak.
Recipe Courtesy - Herman Vaz

Toor dal ...         1/2 cup
Palak / Spinach ... 1 small bunch
Onion ................ 1 small (chopped)
Garlic ............ 1 tsp
Jaggery .............. 1 tsp
Coconut ............ 1/3 cup grated
Tamarind pulp ... 2 tbsps
Dry red chillies ... 2-3 ( original recipe has 5-6 )
Kolhapuri Masala ... 1 tsp ( check the recipe - HERE )
Salt ....................... to tatse
Oil ............. 1-2  tbsps

1. Wash and soak toor dal for a couple of hours.
2. Clean and cut the palak coarsely.
3. In a pressure cooker combine dal, palak and onion. Add sufficient water and cook until done ( 3-4 whistles).

4. In a frying pan heat oil and add the broken red chillies. Stir fry them for half a minute and add the coconut, tamarind pulp, salt, garlic and Kolhapuri masala. Mix well and turn off the gas. Grind this to a paste.

5. Stir in the ground masala into the cooked dal. Mix it with a ladle. Check the salt and keep the consistency the way you like it.
Alternately you can even add the tadka of  garlic, onion and Kolhapuri masala in the end instead of mixing it while cooking.

Serve it with plain rice and ghee accompanied with fried papads.

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  1. Love konkani dish always.....yummy and absolutely delicious dal palak.

    today's post:

  2. Healthy and delicious.. Looks very comforting

  3. Very interesting recipe, healthy too.

  4. New for me... may be really tempting right...!


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