November 28, 2018

Choris Dal Recipe

Choris Dal was one of my first Discoveries to shortcut cooking🙈

During our childhood, we used to go to Goa for our Summer holidays and I remember my Mom telling me, one afternoon, to make Dal, Rice and Choris! The lazy side of me got me scratching my head as I wanted to go to the beach and play😅 Very confidently(although I thought my Mum was going to regret sending me into the kitchen) I made Choris Dal and in my family nobody had eaten this combination before! The praises I got were wayyyy beyond my expectation!

That day I became the star of the kitchen at just 12 or 13yrs of age😝😝

I tried my luck at this superb recipe when I came back to Bombay and gave it to all my neighbours and as expected, I was treated like a celebrity chef that night😜😜😜

From then on, there's been no turning back..

Course Main Course

Cuisine Goan

Keyword Cheris, Cheurisam, Choris, choris dal, Chouris, Goa Sausage dal

Prep Time 30

Cook Time 30

Total Time 1

Servings 7 People

Ingredients

300 Gms Masoor Dal or Moong Dal or Tuvar Dal (Sometimes I mix all three dals)
30 Beads Choris(Goa sausages) (you can remove the skin if you like, I don't)
2 Medium sized Onions (chopped fine)
1 Medium sized Tomato (chopped fine)
8-10 Curry leaves
4 Spicy Green chillies (alter as per preference)
1.5 Tspn Ginger Garlic paste (recipe given below)
5 Medium sized Garlic cloves (crushed)
1 Tspn Cumin seeds
1 Tspn Mustard seeds
1/4 Tspn Asafoetida (hing)
1/2 Tspn Turmeric Powder
1/2 Tspn Salt (you can add more later )
1 Medium sized Sour Lemon (extract the juice)
1/2 Cup Fresh Coriander leaves (chopped fine)
1 Tspn Salt (to be added at the time of boiling the Dal)
1.5 Cups Water (to be added at the time of boiling the Dal)
2 Tbspn Pure Cow's ghee
Approx 2 Cups Water (to be added while cooking the Dal)

Instructions

Follow these steps to boil the dal

Wash the Dal thoroughly till all the water runs clear
Soak the Dal with two cups of water for about 1 hour or so (if using red masoor Dal then half and hour is enough)
I have two methods of making the Dal. This is Method 1
After soaking, Add the Dal into a pressure cooker along with 1.5 cups of water and 1 tspn salt
Close the pressure cooker and place it on Medium flame
Let 2-3 whistles blow off
Then turn off the gas flame and allow all the steam from the pressure cooker to be released and only then open the pressure cooker
Keep the boiled Dal aside

Follow these steps to boil the Choris(Goa Sausages)

In a skillet, add 30 beads of choris and 1/4 cup water
Cover the skillet and let it boil on medium flame for about 20 minutes. Once ready, turn off the flame and keep aside

Follow these steps to make the Choris Dal

In a Wide skillet or Vessel, Add 2 tbspn ghee and place it on medium flame
Once the ghee melts and turns hot, drop in the Cumin seeds, Mustard seeds and Asafoetida
Once the Mustard seeds start to crackle, add the crushed garlic
Then drop in the Curry leaves
Then add the chopped Onions, Tomatoes and chillies and mix it all well and cover the vessel
Once the onions start turning golden, add the ginger garlic paste and miss it well
Let all this cook until the ginger garlic paste is fully cooked (it will take around 10minutes)
Then add in the boiled dal and mix it well.
To the Dal add around 2 cups of water, turmeric powder, lemon juice, chopped coriander and salt and mix it well
Allow this to boil for at least 10 minutes
Then add the boiled Choris along with it's oil, into the dal
Mix it well and let it boil together for 10 minutes or so and then turn the flame off
Choris Dal is ready!!! 😋😋
You can make it using this method if you have someone in your family who doesn't eat pork or Goa sausages.
There is Method 2 which I follow sometimes when I'm running short on time, where everything is made in the cooker itself. Here it is

Method 2

DO NOT boil the Choris Separate and DO NOT boil the Dal either
In a big Pressure cooker(I have a 6litre cooker) add the ghee and place the cooker on medium flame
Under the 'Follow these Steps to make the Choris Dal section' steps 2 to 7 remain the same. It's just that we are making it now in the Pressure cooker and NOT in a vessel or skillet
Now add the Raw Choris and 1/4 cup water to the sauté mix and let it cook for about 10 minutes
Then Add the soaked Dal, 1.5 cups of water, salt, lemon juice and turmeric powder into the pressure cooker and stir it well
Close the pressure cooker and let the Dal boil until 2-3 whistles have blown off
Safety tip:-
Wait till all the steam is released from the cooker and only then open the cooker
Add around 2 cups of water and tge chopped coriander to the dal and let it boil for about 5-7 minutes on medium flame
Check for salt or lemon juice
Tadaaaa!! Your Choris Dal is ready

Follow these steps to make the Ginger Garlic paste

Add the following into a mixer grinder
*100 gms Garlic (skinned and roughly chopped)
*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable 🙂
-Grind these two ingredients to a thick fine paste
-Transfer this paste into an Air Tight container
-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid
-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days