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Goan Spice House, Panjim (2026)

24/04/2026

Veg Biryani That Tastes Like Mutton | Goan Style Raw Jackfruit Dum Biryani 😍 ⁠

A flavorful and aromatic jackfruit biryani made in Goan style using dum cooking. This veg biryani has a rich, meaty texture just like mutton—perfect for biryani lovers😍

INGREDIENTS

Raw jackfruit pieces – 500 g

For Biryani Rice
Basmati rice – 1½ cups
Water – as required
Salt – 2 tbsp
Oil – 2 tbsp
Black pepper – 10–12
Cloves – 5–6
Black cardamom – 1
Green cardamom – 2–3
Star anise – 1
Cinnamon stick – ½ inch
Shahi jeera (caraway seeds) – 1 tbsp
Green chilli – 1
Chopped fresh coriander leaves
Chopped fresh mint leaves
Bay leaves
Lemon juice – ½ lemon

Gravy
Oil – ¼ cup
Chopped onions – 8 large
Ginger-garlic paste – 2 tbsp
Green chillies – 2 (less spicy)
Finely chopped tomato – 1 medium
Chopped mint leaves
Chopped coriander leaves

Half-fried raw jackfruit

Masala Powder
Turmeric powder – ½ tsp
Red chilli powder – 1 tbsp
Coriander powder – 1½ tbsp
Cumin powder – 1 tbsp
Kashmiri chilli powder – ½ tbsp
Biryani masala – 1½ tbsp

Other
Hot water – 1 cup
Fresh curd – ½ cup
Salt – to taste
Fried onions (birista) – 1 cup
Turmeric powder
Oil – for frying raw jackfruit
Saffron (kesar) water – ¼ cup
Ghee – 2 tbsp

METHOD / PREPARATION
Step 1: Perfect, fluffy, non-sticky biryani
Wash the basmati rice 2–3 times in cold water until the water runs clear to remove excess starch.Soak the rice in clean water for 30 minutes before cooking.
Properly soaked, long-grain rice breaks less and stays separate during dum cooking.

Step 2: Cooking basmati rice
Take a heavy-bottomed pot and bring water to a boil. Add all the listed ingredients and let it boil for 10 minutes to infuse the flavors.
Drain the soaked rice and add it to the boiling water. Stir gently. Cook until the rice is 70–80% done (about 7–8 minutes on high flame).
Do not overcook.
Drain the rice using a strainer. Remove lemon slices and whole spices (optional).
The rice is now ready for layering.

Step 3: Frying raw jackfruit
Add enough water to the jackfruit pieces, add salt, and soak for 15 minutes.
Boil 2–3 cups of water with salt and ¼ tsp turmeric powder.
Add the soaked jackfruit (after draining) and cook for 5 minutes on medium flame until slightly soft. Transfer to a strainer and remove excess moisture. Pat dry completely using a cloth.
Heat oil and fry the jackfruit until crispy on the outside and 50% cooked inside.

Step 4: Biryani gravy
In the same oil (add more if needed), add chopped onions and fry until soft and light golden.
Add ginger-garlic paste and sauté until the raw aroma disappears.
Add green chillies, tomato, mint, and coriander leaves. Cook until the tomato softens.
Add the fried jackfruit and all the masala powders. Mix well. Add 1 cup hot water to prevent burning. Cover and cook until the oil separates.
Switch off the heat and let the gravy cool slightly. Add curd and mix well (keep the heat off). Cook again until the curd releases oil. Add salt to taste.
Cook for 5–6 minutes on low flame.

Step 5: Layering and dum cooking
Add the first layer of rice, followed by fried onions, mint, and coriander leaves. Repeat for the second layer.

Add saffron water and ghee on top.
Cover and seal the pot.

Dum cook for 10–15 minutes on low flame, placing a tawa underneath the pot.
Switch off the heat and let it rest for 10 minutes before serving.

Serving
Serve hot, garnish with fried onions and fresh coriander leaves, and enjoy this aromatic jackfruit biryani with raita.

Thank You 😊

Try this easy homemade recipe for a delicious and unique meal.

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Goan style raw jackfruit dum biryani
Veg biryani
Biryani recipe
Jackfruit recipe
Dum biryani
Konkani recipe
Goan recipe

09/04/2026

Goan Prawns 🦐 Curry with Drumsticks (Moringa) l Goan Fish Curry Rice ⁠

INGREDIENTS:

Main:
Deveined prawns
Drumsticks (moringa)

For Curry Paste:
Grated coconut – 1 cup
Dry red chillies – 4
Kashmiri chillies – 2 to 3
Coriander seeds – 1 tbsp
Turmeric powder – ½ tsp
Tamarind – ½ tbsp
Onion – 1 large

Other Ingredients:
Oil – 2 tbsp
Onion (chopped) – 1 large
Fresh coriander leaves
Water, as required
Salt, to taste

Thank You 😊

Goan Fish curry rice
Prawn’s curry with drumsticks (moringa)
Moringa curry
Prawns curry
Seafood recipe
Curry

18/03/2026

Dal Tadka & Jeera Rice Recipe – Dhaba Style Taste at Home l Tasty Rice-Dal Combo ⁠

Learn how to make Dal Tadka with Jeera Rice at home, Dhaba style Quick, easy, and super tasty – perfect for lunch or dinner.

Ingredients

For Dal (Toor Dal / Arhar Dal)
• Toor dal – 1 cup
• Water – as needed
• Salt – to taste
• Turmeric powder – ¼ tsp

Tadka (Tempering)
• Oil – 3 tbsp
• Ghee – ½ tbsp
• Cumin seeds – 1 tbsp
• Hing (Asafoetida) – ¼ tsp
• Chopped garlic – 2 tbsp
• Curry leaves – a few
• Chopped fresh coriander leaves – 2 tbsp
• Chopped onion – 1 large
• Chopped green chillies – 2
• Chopped tomato – 1 large

Spice Powder
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tbsp
• Dry coriander powder – 1 tbsp
• Kasuri methi – 1 tbsp
• Salt – to taste
• Garam masala – ¼ tsp

Other
• Ghee – 1 tbsp
• Kashmiri chilli powder – ½ tsp

For Jeera Rice
• Sona Masoori rice – 1 cup
• Oil – 2 tbsp
• Ghee – ½ tsp
• Cumin seeds – 1 tbsp
• Chopped fresh coriander leaves – 2 tbsp
• Salt – to taste
• Water – as required

Quick, easy, and delicious! Your perfect Dal Tadka and Jeera Rice combo meal is ready to serve.

Thank You For Watching 😊

Dal Tadka & jeera rice recipe
Tasty rice dal combo
Dal tadka recipe
Dhaba style dal tadka
Konkani recipe

09/03/2026

Street Style Anda Bhurji Recipe | चमचमीत Egg Bhurji for Breakfast, Brunch & Dinner

INGREDIENTS:

Eggs – 4

Oil – 3 to 4 tbsp
Butter – 2 tbsp
Chopped onions – 2 large
Chopped garlic – 2 tbsp
Chopped green chillies – 2 (less spicy)
Finely chopped fresh coriander leaves
Finely chopped tomatoes – 2
Salt to taste
Turmeric powder – ½ tbsp
Red chilli powder – ½ tbsp
Kashmiri chilli powder – ½ tbsp (optional)
Warm water – ¼ cup
Garam masala – ¼ tsp

METHOD / PREPARATION

Heat oil in a pan and add 1 tbsp of butter. Before the butter melts completely, add chopped onions, chopped green chillies, chopped garlic, and chopped fresh coriander leaves. Sauté the onions until soft and translucent.

Add chopped tomatoes, salt to taste, turmeric powder, red chilli powder, and Kashmiri chilli powder. Sauté for about 5 to 6 minutes on medium to low flame.

Add a little warm water just to avoid burning the masala. Sauté for a few minutes, then cover and cook until the oil separates from the masala.

Once the oil separates, with the help of a potato masher, mash and mix the masala well to combine all the flavours.

Add the broken eggs, cover, and cook the eggs on medium to low flame for 5 to 6 minutes. After 6 minutes, open the lid and mix well with a spatula. Then lightly mash the bhurji with the masher.

Add garam masala, 1 tbsp of butter, and finely chopped fresh coriander leaves. Mix well and cook on low heat for 2 minutes.

Anda Bhurji is ready to serve.

Serving 🍽️
Enjoy Anda Bhurji with slices of bread, pav, or chapati.

Thank You For Watching 😊

Anda Bhurji
Egg bhurji
Egg recipe

04/03/2026

Best Rajma Masala Ever | Soft & Creamy Rajma in Pressure Cooker | One-Pot Rajma ⁠

Ingredients

For Rajma (Kidney Beans) Gravy:
Rajma (kidney beans) – 1 cup (soaked overnight)
Oil – 5–6 tbsp

Basic Whole Spices:
Cumin seeds – 1 tbsp
Dry red chillies – 2
Cinnamon stick – 1 inch
Green cardamom – 3
Cloves – 5–6
Bay leaf – 1

Other Ingredients:
Chopped onion – 2 large
Green chillies – 2 (mild)
Crushed ginger-garlic – 2 tbsp
Finely chopped fresh coriander leaves – 2 tbsp
Tomatoes – 3 large (fully red, seeds removed)
Hot water – as needed

Dry Spice Powder:
Turmeric powder – ½ tsp
Kashmiri red chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Cumin powder – 1 tbsp
Red chilli powder – 1 tbsp
Garam masala – ½ tbsp
Kasuri methi – 1 tbsp
Salt – to taste

For Jeera Rice:
Oil – 2 tbsp
Cumin seeds – 1 tbsp
Cooked basmati rice – 1 bowl
Finely chopped fresh coriander leaves – 1 tbsp
Salt – to taste

Method / Preparation

Rajma Gravy
Heat oil in a pressure cooker. Add the whole spices (cumin seeds, dry red chillies, cinnamon, cardamom, cloves, bay leaf) and roast on low heat until aromatic.

Add chopped onions and sauté until soft and translucent.

Add green chillies, crushed ginger-garlic, and chopped coriander leaves. Sauté until the raw smell disappears.

Add tomatoes and ¼ tsp salt to help them cook faster. Sauté for 2 minutes on medium heat.

Add turmeric and Kashmiri red chilli powder. Sauté for 2–3 minutes. Pour ¼ cup hot water to prevent the masala from burning and mix well.

Pressure cook for 2 whistles on medium-high heat. Once the pressure is released, peel the skins off the cooked tomatoes and mash them. Mix well.

Add soaked rajma and all dry spice powders (except turmeric and Kashmiri red chilli powder), along with kasuri methi and salt to taste. Cook on low heat, stirring continuously for 5–6 minutes.

Add 2 cups hot water and mix well. Pressure cook for 6–7 whistles on medium-high heat, or until the rajma is fully cooked.

Once the pressure is released, check if the rajma is cooked. If the gravy is watery, simmer until it reaches the desired consistency. Adjust salt as needed.

Turn off the heat and garnish with chopped coriander leaves.

Jeera Rice
Heat oil in a pan. Add cumin seeds and sauté until aromatic.

Add cooked basmati rice, salt to taste, and chopped coriander leaves.

Gently mix all ingredients until well combined.

Serving
Serve hot rajma masala with jeera rice or plain steamed rice.

Thank You For Watching 😊

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Rajma recipe
Best rajma masala ever
One pot rajma
Rajma masala
Rajma in pressure cooker
Rajma

27/02/2026

Goan Raw Mango(कैरी)Prawn 🦐 Curry & Crispy Sardine 🎣 Rava Fry | Goan Seafood Thali ⁠

Main Ingredients

Deveined prawns

Raw mango (tor) – 1 medium

For Curry Paste
Grated coconut – 1 cup
Coriander seeds – 1 tbsp
Kashmiri red chillies – 4 to 5
Dry red chillies – 3 to 4
Chopped onion – 1 large
Turmeric powder – ½ tbsp
Tamarind – 1 small piece
Water as required

Other Ingredients
Oil – 2 tbsp
Finely chopped onion – 1 large
Finely chopped fresh coriander leaves
Salt to taste
Water as required

For Sardine Fish Fry

Main Ingredient

Small sardines (cleaned and washed thoroughly)

For Marinating the Fish
Salt to taste
Turmeric powder – ½ tbsp
Red chilli powder – 1 tbsp
Green paste – 2 tbsp
(Grind ginger, garlic, green chilli, and coriander leaves with a little water.)
Juice of ½ lemon

For Coating
Semolina – ½ cup
Rice flour – 1 tbsp
A pinch of salt

Oil for frying

METHOD / PREPARATION

Prawn Curry with Raw Mango

Step 1: Marinating the Prawns
Wash the deveined prawns thoroughly. Add salt and mix well. Coat the prawns evenly and marinate for 10–15 minutes.

Step 2: Marinating the Raw Mango
Wash and peel the raw mango. Cut it into desired pieces. Add salt and ¼ tsp turmeric powder. Mix well and marinate for 10 minutes.

Step 3: Preparing the Curry Paste
Grind all the curry paste ingredients into a fine paste. Add water as required while grinding.

Step 4: Preparing the Curry
Heat oil in a pan. Add the chopped onion and sauté until soft and translucent.
Add the marinated prawns and sauté on low heat for 5–6 minutes.
Add the ground curry paste and enough water to adjust the consistency. Mix well and bring the curry to a boil.
Add the marinated raw mango pieces and cook for 5 minutes. Do not overcook.
Adjust salt if required and cook for another 2–3 minutes.
Switch off the heat and garnish with freshly chopped coriander leaves.

Serving
Serve hot with steamed rice.

Sardine Fish Fry

Step 1: Marinating the Fish
Clean and wash the sardines thoroughly. Add all the marinating ingredients and mix well. Coat the fish evenly with the masala and marinate for 30 minutes.

Step 2: Preparing the Coating
Mix the semolina, rice flour, and a pinch of salt well.

Step 3: Frying
Heat oil in a frying pan. Coat each marinated sardine with the semolina mixture.
Place them one by one in the pan and fry on both sides until light golden and crisp.
Once properly fried, remove and place on a plate.

Plating
Serve Raw Mango Prawns Curry and Sardine Fish Fry with steamed brown rice.

Thank You For watching 🙏

Goan seafood thali
Goan raw mango prawns curry
Crispy rava fry sardine
Raw mango recipe
Fish curry
Fish thali

20/02/2026

Goan Mushroom Cafreal | Spicy & Flavorful Green Masala Mushrooms | Easy Veg Cafreal

If you love mushroom recipes or Goan cuisine, this simple and delicious mushroom cafreal is perfect for lunch, dinner, or party menus. It pairs beautifully with bread, pav, chapati, or rice.

INGREDIENTS:
Mushrooms – 200 g

For Cafreal Masala:
Cumin seeds – 1 tbsp
Cloves – 5
Black peppercorns – 10 to 12
Cinnamon stick – 1 inch
Green cardamom – 2
Bay leaf – 1
Garlic cloves – 10 to 15 (small)
Ginger – 1 inch
Green chillies – 2
Fried onion – 1 medium-sized
Mint leaves (pudina) – ¼ cup
Fresh coriander leaves – 1½ cups
Salt to taste
Sugar – 1 tbsp
Turmeric powder – ½ tsp
Goan vinegar – ¼ cup

Other
Oil – 3 to 4 tbsp (to sauté the marinated mushrooms)
Oil – 4 to 5 tbsp (to prepare the mushroom cafreal)
Crushed garlic – 2 tbsp
Finely chopped onion – 1 large
Salt to taste
Water as required

METHOD / PREPARATION
Step 1: Wash and Cut the Mushrooms
Wash the mushrooms thoroughly in salted water to remove any dirt. Discard the water and rinse again with clean water. Then wash them under fresh running water.
Cut the mushrooms in half lengthwise. Add salt to taste and ¼ tsp turmeric powder. Mix well and allow the mushrooms to marinate for 10 minutes.

Step 2: Prepare the Cafreal Masala
Grind all the ingredients mentioned above into a smooth paste.

Step 3: Marinate the Mushrooms
Drain the excess water from the marinated mushrooms. Add 2 tbsp of the prepared cafreal masala paste. Mix well and marinate for another 10 minutes.

Step 4: Sauté the Marinated Mushrooms
Heat oil in a pan. Add the marinated mushrooms and sauté until the cafreal masala dries and the mushrooms become soft. Remove them to a plate.

Step 5: Final Process
In the same pan, add oil. Add crushed garlic and sauté until the raw aroma disappears.
Add chopped onion and sauté until soft and translucent. Add the remaining cafreal masala and water to adjust the consistency of the gravy. Stir well, cover, and cook for 10 minutes on low flame, stirring occasionally.
Open the lid and add salt to taste. Mix well and cook until the oil separates from the masala.
Add the sautéed mushrooms. Mix well, cover, and cook for 2 minutes on low flame. Do not overcook, as the mushrooms and masala are already cooked.
After 2 minutes, switch off the flame and serve.

Serving
Serve hot with bread and salad.

Thank you 😊 for watching

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Goan mushroom cafreal
Easy veg cafreal
Cafreal recipe
Veg recipe
Mushroom recipe
Goan recipe
Cafreal masala

17/02/2026

Goan Prawn 🍤 Lollipop l Crispy & Juicy Shrimp 🦐 Appetizer l Easy Seafood Starter

INGREDIENTS

Prawns
10 to 12 large, fresh prawns

For the Masala
1 green chilli (less spicy)
5 to 6 garlic cloves
½ inch ginger
½ cup fresh coriander leaves
Prawns (deveined and cut)
Juice of ½ lemon (seeds removed)
Salt to taste
½ tsp turmeric powder
1 tsp red chilli powder
½ tsp cumin powder
½ tsp coriander powder
½ tsp chaat masala
¼ tsp Goan garam masala

Slurry
2 tbsp cornflour
¼ cup water

Other
2 tbsp breadcrumbs (for binding the masala)
¼ cup breadcrumbs (for coating the lollipops)
1 tbsp cornflour
Salt to taste

Oil for deep frying

METHOD / PREPARATION
Step 1: Devein the Prawns
Thoroughly wash and clean the prawns. Remove the black thread (vein) while keeping the tails intact. Cut each prawn in half and separate both sides. Keep aside.

Step 2: Prepare the Lollipop Masala
Grind all the ingredients mentioned above into a smooth, thick paste without adding water. Transfer the ground masala to a plate and add 2 tbsp breadcrumbs, salt to taste, and 1 tbsp cornflour. Mix well.

Step 3: Prepare the Slurry
Mix cornflour with water to make a smooth, lump-free slurry.

Step 4: Make the Prawn Lollipops
Make 12 medium-sized balls from the prepared masala mixture. Dip each ball into the slurry, then coat with breadcrumbs. Repeat the process for double coating. Insert the prawn tail into each lollipop ball and seal properly without any cracks.

Note: You can insert the tail while shaping the lollipop balls and then double-coat with breadcrumbs — follow whichever method is easier for you.

Step 5: Deep Fry
Heat oil in a kadai and deep-fry the prawn lollipops on medium heat until they turn light golden on the outside and soft on the inside.

Serving
Serve as a party starter or appetizer.

Thank You 😊

Goan prawn lollipop
Shrimp appetiser
Prawns recipe
Easy Seafood starter
Goan recipe

16/02/2026

Goan Style Sweet Moong Dal Usal ll Upvasachi Moongachi Usal ll Easy Fasting Recipe ⁠

INGREDIENTS
Moong dal / Green gram – ½ cup
Green chillies – 2
Salt to taste
Grated coconut – ½ cup
Grated jaggery – ½ cup

METHOD / PREPARATION
Step 1: Soak and pressure cook the moong dal.
Thoroughly wash and soak the moong dal for 2 to 3 hours. Then transfer it to a pressure cooker. Add the green chillies and the required water. Pressure cook the moong dal for 3 to 4 whistles. Once the pressure is released, open the cooker lid.

Step 2: Cooking Moongachi Usal
Add grated coconut and grated jaggery to the pressure-cooked moong dal. Stir well until the jaggery dissolves. Cook for 10 minutes on medium heat. Add salt to taste and cook for another 2 to 3 minutes, or until the usal thickens.

Serve
Serve for breakfast or during fasting.

Thank You For Watching 😊

Goan style moongachi usal
Moong dal sweet usal
Green gram recipe
No onion no garlic recipe
Fasting recipe
Healthy recipe

08/02/2026

Authentic Goan Prawns 🦐 Balchao Recipe l Goan Prawns 🍤 Pickle l Goan Seafood Pickle

INGREDIENTS

Marinate Prawns
• Deveined prawns – 25
• Salt to taste
• Turmeric powder – ½ tsp

Balchao Masala
• Kashmiri red chillies – 10 to 12 (seedless)
• Cumin seeds – 1 tbsp
• Cloves – 5
• Black peppercorns – 10 to 12
• Cinnamon stick – ½ inch
• Ginger – 1 inch
• Garlic cloves – 10 to 12 (small)
• Sugar – 1 tbsp
• Turmeric powder – ¼ tsp
• Goan vinegar – as required

Other Ingredients
• Oil for frying – ¼ cup (10 to 12 tbsp)
• Chopped garlic – 2 tbsp
• Chopped onion – 1 large
• Salt to taste
• Sugar – 2 tbsp

METHOD / PREPARATION
Step 1: Marinating the Prawns
Thoroughly wash, clean, and devein the prawns. Add salt to taste and turmeric powder. Mix well and marinate for 30 minutes.

Step 2: Balchao Masala
Remove the seeds from the Kashmiri chillies and soak them in ½ cup of Goan vinegar for 30 minutes.

After soaking, add all the masala ingredients mentioned above and grind to a smooth, fine paste.

Do not add water. If required, add only Goan vinegar while grinding the masala.

Step 3: Frying the Prawns and Masala
Heat oil in a pan or tawa. Place the marinated prawns one by one and pan-fry on both sides until they are 50–60% cooked. Once they turn light golden, remove them onto a plate.

Add 3 to 4 tbsp of oil to the same pan. Add chopped garlic and sauté until the raw aroma disappears. Add finely chopped onion and sauté until light golden.

Add the balchao masala and rinse any remaining masala with a little vinegar. Cook on low heat, stirring continuously, for 15 to 20 minutes.

Once the masala becomes slightly thick, add salt to taste and sugar. Mix well and cook for a few more minutes. Add the pan-fried prawns, mix gently, and cook on low heat for 2 to 3 minutes only. Do not overcook.

Switch off the heat and allow the balchao to cool completely before storing.

Step 4: Storing
Cool the balchao completely and transfer it to a clean, sterilized, completely dry airtight glass jar or container. Ensure there is a layer of oil floating on top of the balchao, as this oil acts as a natural preservative.

Store the balchao in the refrigerator to extend its shelf life. If stored properly in an airtight jar in the refrigerator, prawn balchao can last for 2 to 4 months.

Serving
Serve with Goan fish curry rice or with bread.

Thank You For Watching 😊

Goan prawns balchao
Goan recipe
Prawns pickle
Prawns balchao
Balchao recipe
Seafood recipe

03/02/2026

Authentic Goan Veg Thali ll Moong Dal Ros & Beans Bhaji ll Vegetarian Goan Lunch ⁠

Welcome to Goan Spice House😊 In this video, we bring you the ultimate Goan Veg Thali—a complete, traditional, and authentic Vegetarian Goan Lunch that is packed with flavor.

Ingredients

For Moong Dal Ros

Pressure Cook
• Green gram / Moong dal – ½ cup (washed
and soaked)
• Water as required
• Salt to taste
• Roughly chopped carrot – 1 medium
(optional)
• Roughly chopped potato – 1 large
(optional)

Ground Masala Paste
• Oil – 2 to 3 tbsp
• Garlic cloves – 10 (small)
• Ginger – ½ inch
• Green chilli – 1
• Chopped onion – 1 large
• Chopped tomato – 1 medium
• Grated coconut – 1 cup
• Curry leaves – few
• Fresh coriander leaves – few
• Goan garam masala – 2 tbsp
• Turmeric powder – 1 tbsp
• Water as required

Tadka for Ros
• Oil – 2 tbsp
• Mustard seeds – 1 tbsp
• Finely chopped garlic – 1 tbsp
• Curry leaves – few
• Fresh coriander leaves – few
• Chopped tomato – 1 medium

Other Ingredients
• Chopped cauliflower – 1 cup
• Water as required
• Grated jaggery – 1 tbsp
• Salt to taste
• Finely chopped fresh coriander leaves

French Beans Bhaji
• French beans – 1 cup (thoroughly washed
and finely chopped)
• Oil – 3 tbsp
• Mustard seeds – 1 tbsp
• Green chillies – 2
• Finely chopped onion – 1 large
• Turmeric powder – ½ tbsp
• Water – ¼ cup
• Salt to taste
• Grated coconut – ½ cup

METHOD / PREPARATION

Step 1: Pressure Cook the Moong Dal
Thoroughly wash and soak the moong dal in clean water for 1 hour. Transfer it to a pressure cooker and add water as required. Add the chopped carrot and potato, and salt to taste. Mix well, cover, and pressure cook for 2 whistles.

Step 2: Ground Masala Paste
Heat oil in a pan. Add ginger, garlic, and green chilli. Sauté until the raw aroma disappears and the colour turns light golden.

Add the chopped onion and sauté until soft and lightly golden. Add the chopped tomato and sauté until soft.

Add grated coconut, curry leaves, and fresh coriander leaves. Roast until aromatic and light golden in colour. Switch off the heat and allow the mixture to cool completely.

Transfer the roasted mixture to a grinder jar. Add turmeric powder, Goan garam masala, and required water. Grind to a semi-fine paste.

Step 3: Tadka for Ros
Heat oil in a pan and add mustard seeds. Once they start popping, add chopped garlic, chopped onion, curry leaves, and fresh coriander leaves. Sauté until the onion becomes soft and translucent.

Add the chopped tomato and sauté until soft. Add the ground masala paste and mix well on a low flame. Add water as required to adjust the consistency of the gravy.

Cook for 10 minutes on medium to high flame. Add cauliflower, mix well, and cook for a few minutes. Add the pressure-cooked moong dal and mix well. Cook for 10 to 15 minutes on medium to high flame, stirring occasionally.
Add grated jaggery and salt to taste. Mix well and cook for another 5 minutes.

Once the Ros reaches a slightly thick consistency, switch off the heat. Add finely chopped fresh coriander leaves, mix well, and serve hot with steamed rice.

French Beans Bhaji
Heat oil in a pan. Add mustard seeds and allow them to pop. Add green chillies and chopped onion, and sauté until soft and translucent.
Add chopped French beans and turmeric powder. Stir well on low heat. Add very little water, cover, and cook on low flame.

Add salt to taste and grated coconut. Mix well, cover, and simmer on low heat. Once the beans are cooked properly, switch off the heat.

Serving
Serve Goan-style French beans bhaji with Moong Dal Ros and steamed rice.

Goan Vegetarian Thali

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