Dalithoy | The Classic Konkani Dal
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.
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
- Wash and soak the tuvar dal in 1.5 cups water for about 30 mins.
- Add turmeric and few drops oil.
- Pressure cook till totally mashable.
- Mash the dal.
- If the dal is very thick, add some water to get thick but pourable dal.
- Add the green chillies, hing, and coriander.
- Bring to a boil.
- In a ladle, heat the ghee.
- Add mustard seeds and wait till they crackle.
- Add cumin seeds and stir-fry till they start to change colour.
- Add split red chillies and curry leaves. Stir-fry for a few seconds.
- Add the tempering to the simmering Dalithoy.
- Mix well and turn off the heat.
- Cover and let the Dalithoy rest for 5 minutes.
- Serve hot with rice, Sanna Polo, and upkari.