Daman, Diu, Dadra, and Nagar Haveli, previously separate union territories, have been merged to form a single union territory in India. From a geographical perspective, Daman, Dadra, and Nagar Haveli are located on the mainland, situated near the western-southern border of Gujarat, adjacent to Maharashtra. On the other hand, Diu is an island located off the coast of Gujarat’s Junagarh district, separated by the Arabian Sea, approximately 200 km away.
The capital of Daman, Diu, Dadra and Nagar Haveli is Daman. Daman is the largest city in the union territory. Despite their distinct geographical locations, these four districts, which were formerly under Portuguese rule, have come together to form a unified union territory in India. These four tiny towns – Daman, Diu, Dadra, and Nagar Haveli – are steeped in rich history and fascinating legends.
Nariyal Purnima is a very popular festival in Daman and Diu, and is also known as the “Coconut Festival”. It is celebrated on the full moon day of the month of Shravan, usually in August or September. During Nariyal Purnima, people worship the sea god and offer coconuts to the sea.
The festival marks the beginning of the new fishing season and is a time for fishermen to offer thanks to the sea for their livelihood. The festival is celebrated with great enthusiasm, with traditional music, dance, and food. People also decorate their homes and boats with lights and colours, and there are boat races and other cultural events. Nariyal Purnima is a unique and important festival in Daman and Diu, and it’s a great time to experience the local culture and traditions!
Pulse farming in Daman, Diu, Dadra & Nagar Haveli
Daman & Diu and Dadra & Nagar Haveli, two union territories in western India, are promoting pulse farming to enhance food security and diversify agriculture. Farmers in these regions are cultivating various pulses like moong, urad and tur, which are suitable for the local climate. The government is providing support through initiatives like subsidized seeds, irrigation facilities, and technical guidance. As a result, pulse production is increasing, benefiting local farmers and contributing to the region’s nutritional well-being.
Food:
The local cuisine in Daman, Diu, Dadra and Nagar Haveli is a mix of Gujarati, Maharashtra, Portuguese, and local flavours. People often eat rice, fish and dal (lentil soup). Today, we’re exploring Masoor Dal Kharu, a favourite lentil curry made with red lentils, coconut milk, and spices. It’s an aromatic dish loved by locals!
Dal means lentil and Kharu in Gujarati means savoury or salty. So, Dal Kharu literally means savoury lentil.
Masoor Dal Kharu
Dal Kharu is a flavourful and aromatic lentil curry, with coconut milk and a blend of spices. It is a popular dish in the region! The coconut milk adds a rich and creamy texture, while the spices and the tamarind give an aromatic and tangy flavour. Enjoy!
You need:
For the dal
100 gm masoor dal
½ tsp turmeric powder
½ tsp salt
For tempering:
1 tbsp coconut oil/refined oil
¼ cup coconut milk
1 medium size onion, finely chopped
2 cloves garlic, minced
½ inch ginger, grated
2 green chilies
½ tsp cumin seeds
½ tsp coriander powder
½ tbsp tamarind paste
A few sprigs of coriander leaves
Method:
- Wash and soak masoor dal for 10 minutes.
- Transfer dal to pressure cooker with 1/2 tsp salt, 1/2 tsp turmeric powder, and 2 cups warm water.
- Cook on high heat till the first whistle, then reduce heat to minimum and cook for 1minute and 30 seconds.
- Let cooker cool, then transfer dal to a bowl, adding water if needed.
5. Heat oil in a pan and sauté the onion.
6. Add garlic, ginger and chilies until softened.
7. Add cumin seeds and saute for a bit.
8. Then, add coriander powder, mix well, and saute for 30 seconds
9. Add coconut water or milk and mix well.
10. Add the tamarind and fry till the oil oozes out.
11. Add the cooked dal.
12. Add about 2 cups of warm water and bring it to boil. Add more water to retain your consistency of the dal.
13. Bring the dal to a boil, then reduce the heat to a simmer.
14. Let it cook for 3-4 minutes. Adjust the salt.
15. Stir in chopped coriander leaves, cover, and let it infuse for a minute.
16. Serve hot with rice or roti.
Happy cooking !
Coming up next ……………………Dal from Goa.
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Dal On The Table 
Along with the dals we are getting to know about our culture and geography also.
Dal looks yummy👌👌
worth trying for sure.
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Thank you so much Abha. Please keep following ….
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A big fan of your cooking style…will definitely try 🤤
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Thank you Protima. Keeping watching ….
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Such an interesting recipe Missy Jethai.. coconut milk in dal sounds so classy…such an awesome twist to a humble dal.. thanks so so much for sharing…
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Thank you Poonam. Keep watching ….
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