Sabut Masoor Dal or Whole brown lentil is known as just Masoor in Goa. We Goans make a delicious coconut based gravy using this sabut masoor dal and it is known as “Masoor Tonak“. Tonak means any spicy curry made with coconut and spices to which either legumes,mushrooms or any vegetables have been added. In Goa, we make “tonak” almost everyday. Though majority of us eat rice for lunch, our dinners consist of these “tonak’s” and chapatis. Some people love to eat these with pooris or bread.
The North Indian’s cook this dal in a completely different way. They don’t add grated coconut. A reason why they don’t add coconut to their food is because, coconut does not grow abundantly in North India. But coconut grows in abundance in Goa and therefore we use it in our day to day cooking. Do try this recipe as it turns really good. Apart from Masoor Tonak, do check the Chana Tonak recipe. You will see that the procedure to prepare tonak is similar. Just that the star ingredient changes.
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