Famous dalitoy (sound toy as tou-yee, close to the original sound :)) of konkani cuisine, hands down is the slurpicious simple dal curry. It is staple and mostly loved by all. It's so funny that even though it's such a simple recipe, it's like making tea. Every house you visit, the taste of tea/chai is different and unique. Everyone puts in their own twist when it comes to making dalitoy. The one that is served in the temple's, is the ultimate one 😀
DaliToy A konkani Dal Preparation
I was surprised to get many messages and comments from my close friends who tried it out and loved it. It then occurred to me that I had never mentioned this recipe to anyone before- thinking that everyone must be knowing it and that's how a basic dal preparation is! I was wrong and so here is a post on this super simple yet powerfully delicious dal- dalitoy!
DaliToy with Plain Rice and Pickle
Here is the recipe of the magical and most common dalitoy. Ingredients:
1 cup Toovar(toor) dal [for healthier version I use yellow split moong dal]
2 green chillies slit
10 leaves of curry leaves
1 tsp mustard seeds
big pinch asafoetida (can increase the quantity if you like)
1/2 tsp turmeric
2 cups water
1 tbsp ghee or oil
1/2 tsp salt or as per taste
handful chopped cilantro as garnish
2 tsp grated coconut [optional]
DaliToy Ingredients in pic
DalliToy after Tadka
DaliToy after cilantro garnish
Preparation:
Wash dal and keep it soaked for 30 min. [Always soak lentils and pulses before using, helps to reduce the gas formation in the stomach :)]. You can skip if in a hurry.
Add dal and water in a pressure cooker and cook the dal for 2 whistles. [for toovar dal 2, for moong dal 1] One can also cook on stove top, takes a little longer and need to keep an eye as its getting boiled. Usually will take 20 + minutes on stove top[or till dal is fully cooked].
Let the cooker cool down, check the dal, mash it a little bit if needed with a spoon. I use traditional wooden handmasher, ghotni :)
In a vessel, heat ghee/oil, add mustard seeds, once it starts to splutter add green chillies, curry leaves, stir quickly, lower the gas to sim, then add turmeric and asafoetida(hing)
Into this immediately add the cooked dal, give it a stir and add more water to adjust the consistency of the dal as per your requirements, some like it thick and some like it thin.
Add salt and bring to a quick boil. Switch off the gas and garnish it with a handful of chopped cilantro and grated coconut(optional).
While serving with rice, top it with little bit of ghee OR lemon juice it tastes super yum!
Notes:
*You can have variations while making dalitoy. One can add tomatoes and green chillies while pressure cooking the dal.
* You can also add 2 inches of ginger roughly chopped either in your tadka or while cooking dal.
* You can give garlic tadka too.
njoY!! happY cookinG!!
Nutrition Facts: Lentils is a mighty member of legume family, it's a good source of cholesterol-lowering fibre. It has good amount of folate and magnesium which is needed for a healthy and loving heart :) It replenishes our iron stores. Light on body, a good source of protein for vegetarians. Lentils Rule :)
Delicious South Indian dessert, sweet Pongal with jaggery… Sweet Pongal is a traditional South Indian dessert made with very simple ingredients like rice & moong dal, sweetened with jaggery & topped with ghee roasted cashew nuts & raisins. This is made during festivals like Pongal- the Indian harvest festival. If a dish has rice, lentils […]
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Nutrition Facts: Lentils is a mighty member of legume family, it's a good source of cholesterol-lowering fibre. It has good amount of folate and magnesium which is needed for a healthy and loving heart :) It replenishes our iron stores. Light on body, a good source of protein for vegetarians. Lentils Rule :)
