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

If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/suggestions with me. I'd Love to hear from You 🙂