Dal with Rice is a staple in an Indian diet. Our GSB/amchigele
community has a staple dal named daalitoy. It was simple thick but flowy dal
flavoured with hing, green chillies and tempered with mustard curry leaves.
A Konkani feast would be incomplete without dalitoy. Especially in temple javan Daalitoy is one
dish which people would get served again and slurp it up with their hands and I
was never among the daalitoy fan.
Ingredients:
Toor Dal/Pigeon Pea - 1 cup
Slit Green Chillies – 2 (please adjust spice to your choice)
A pinch of haldi/turmeric
Curry Leaves/karbevu - a sprig
Asafoetida/Hing - 1/4 tsp or two pinches of hing paste
diluted in a tsp of water
Dry Red Chillies round– 2(please adjust spice to your
choice)
Mustard Seeds/Sasam - 1/2 tsp
Coconut Oil or Ghee/Clarified Butter
Salt
How to cook Dalitoy:
Cook toor dal with water and pinch of turmeric till completely mashed. I prefer a pressure cooker for cooking dals, as it takes lesser time. Mash the dal well with a whisk and add lslit green chillies, and salt.
Boil the dal for about 5 min or till you get the desired thickness. Generally, toy is of a soup consistency.
For tempering/tadka/phanna, heat coconut oil or ghee. Add mustard seeds, asafoetida, few curry leaves and cut red chillies. When mustard seeds splutter, turn off the heat. Pour this tadka over dal.
Aps Notes:
Adding turmeric is optional.
The variants can be made by adding coriander leaves to give a flavour but that’s totally optional.
Choose the best quality dal for super yummy dalitoy.
Happy Cooking,
Aps
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