Dalithoy | Konkani Style Tempered Dal by Anupama Michael

A couple of days ago I posted Anupama’s recipe for Sanna Polo and today I present her recipe for Dalithoy, which I made as an accompaniment for the Sanna Polo. This Konkani-style tempered Dal is meets the very definition of comfort food (as do most traditional dals), and makes for a nice addition to my range of dal recipes.

Dalithoy | A simple Dal from Konkani Cuisine
Dalithoy

Simplicity is the ultimate sophistication.” said Leonardo da Vinci. This quote is so apt for the everyday home cooked meals. Each dish may seem simple but it celebrates the core ingredient (a term I picked up from watching MasterChef Australia :D); just consider the dals we make at home; the Maharashtrian Varan, Andhra Mudda Pappu, Rajasthan Panchmel Dal/Panchkuti Dal, Gujarati Dal, Punjabi Dal Makhani… the list is endless.

What I loved about Dalithoy was how simple it was to make yet so distinctive in flavour that set it apart from its cousin, the Maharashtrian Varan. The Dalithoy-Rice combination (liberally doused with ghee, of course) is just the perfect vehicle to enjoy a spicy side dish or just by itself.

Do try Anupama’s recipes for Udupi Temple RasamIdli Upkari, and Mysore Masala Dosa as well. They are simply out of this world.

Dalithoy
Dalithoy

How to Make Dalithoy | The Classic Konkani Dal

Dalithoy | The Classic Konkani Dal
Prep Time
5 mins
Cook Time
30 mins
Soaking Time
30 mins
Total Time
35 mins
 

Dalithoy is THE dal for the Komkani community. It is easy to make and makes for the ultimate comfort dish when paired with hot rice and ghee.

Course: Accompaniments, Main Course
Cuisine: GSB, Indian, Konkani
Keyword: Dalithoy, Konkani Dal
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Split Pigeon Pea, Tuvar Dal
  • 1 tsp Asafoetida, Hing
  • 1/2 tsp Turmeric, Haldi
  • 1 Handful Fresh Coriander Leaves
  • 2 Slit Green Chillies
  • 4-5 Drops Oil
  • Salt to Taste
For the Tempering
  • 1 tbsp Ghee
  • 1 tsp Rai, Mustard Seeds
  • 1 tsp Jeera, Cumin Seeds
  • 8-10 Curry Leaves
  • 2-3 Red Chillies
Instructions
  1. Wash and soak the tuvar dal in 1.5 cups water for about 30 mins. 

  2. Add turmeric and few drops oil.

  3. Pressure cook till totally mashable.

  4. Mash the dal.

  5. If the dal is very thick, add some water to get thick but pourable dal.

  6. Add the green chillies, hing, and coriander.

  7. Bring to a boil.

  8. In a ladle, heat the ghee.

  9. Add mustard seeds and wait till they crackle.

  10. Add cumin seeds and stir-fry till they start to change colour.

  11. Add split red chillies and curry leaves. Stir-fry for a few seconds.

  12. Add the tempering to the simmering Dalithoy.

  13. Mix well and turn off the heat.

  14. Cover and let the Dalithoy rest for 5 minutes.

  15. Serve hot with rice, Sanna Polo, and upkari.

 

Konkani Dalithoy
Konkani Dalithoy

Dalithoy Recipe with Step-by-Step Instructions

  1. If you are using bandhi hing/compounded asafoetida, soak it in about 2-3 tbsp of water.
  2. Cooking the Dal
    1. Wash the tuvar dal well under running water.
    2. Soak the dal in 1.5 cups water for about 30 mins. Anupama had suggested 1-2 hours.
    3. After the dal has soaked, add haldi and few drops oil to it. Mix well.
    4. Pressure cook the dal till it becomes very soft.
    5. Completely mash the dal.
    6. If your dal is very thick (semi-solid), add enough water till you get dal of a pourable consistency.
  3. Making the Dalithoy
    1. Add the green chillies, coriander, and hing to the mashed dal.
    2. Bring to a boil.
    3. In a ladle, heat the ghee.
    4. Add mustard seeds and wait till they crackle.
    5. Add cumin seeds and stir-fry till they start to change colour.
    6. Add split red chillies and curry leaves. Stir-fry for a few seconds.
    7. Add the tempering to the simmering dal.
    8. Mix well and turn off the heat.
  4. Cover and let the dal rest for 5 minutes.
  5. Serve hot with rice and upkari.
Dalithoy | Konkani Dal
Dalithoy | Konkani Dal