Godi Dal is a traditional dish from Indian cuisine, particularly popular in the southern regions of the country. Its name comes from the word 'Godi', which means 'origin' or 'base' in some local languages, and 'Dal', which refers to cooked lentils or legumes. This dish has its roots in ancient culinary practices, where legumes were combined with spices and natural ingredients to create nutritious and flavorful meals.
In Latin America, although the dish as such is not very common, some countries have similar preparations based on legumes and spices, albeit with different names. For example, in Mexico, "stewed black beans" are often prepared with local ingredients, and in Peru, there are lentil soups with Andean touches, but none with the exact characteristics of Godi Dal. The influence of Indian cuisine in Latin America is limited, but dishes like this one stand out for their simplicity and deliciousness.
Godi Dal represents a perfect balance between tradition and flavor, combining ingredients like toor dal with aromatic spices and sweet and sour notes from jaggery and tamarind. It is an excellent option for those looking for vegetarian dishes full of nutrients.
How to prepare Godi dal
Ingredients: Toor Dal, Coconut Milk, Ginger, Curry Leaf, Asafoetida Powder, Oil, Garam Masala, Cumin Seed, Tamarind Pulp.
Heat the dal in a pan.
Add the coconut milk and bring to a boil.
Then add the jaggery and tamarind water.
Then add garam masala and salt.
Heat oil in a separate pan.
Add cumin seeds, curry leaves, and asafoetida.
Fry until the cumin seeds start to sizzle.
Pour this mixture into the boiling dal.
Cover and cook over low heat.
Garnish with chopped cilantro.
Serve hot with rice.
