Dalitoy is a popular dish made very regularly in every konkani house. This is one of the recipe that I grew up with, it was made at least once every week in our house. The aroma and combined flavors of ginger, curry leaves, asafoetida (hing) and dry chilies in coconut oil is very very comforting and satisfying. This home-made dish, served fresh with rice, piping hot with drizzle of ghee is my comfort food.
Cooking time: 30 mins
½ cup split pigeon peas (toor dal)
1 green chilies, medium size, chopped in ½ inch pieces
1 tsp ginger, finely chopped
1 tomato, small size, chopped
5 curry leaves
1 tsp ghee (clarified butter), for tempering
1 tsp coconut oil, for tempering
½ tsp mustard seeds
1 pinch asafoetida (hing)
1 dry red chili
¼ tsp + ½ tsp salt, or adjust as per taste
1. Rinse dal and pressure cook for 2 whistles on medium heat. Then turn off heat. Wait for 10 mins for the cooker to settle.
2. After 10 mins, open the cooker and place it back on the burner (medium heat). Add water if required to bring dal to the required consistency.
3. Add chopped green chilies, finely chopped ginger, tomato, 3 curry leaves and salt to the dal. Mix well and bring the dal to a boil. Then turn off heat.
4. Tempering / Tadka : Heat 1 tsp coconut oil and 1 tsp ghee in another small pan on medium heat. Add mustard seeds, asafoetida (hing), 2 curry leaves and dry red chili to the pan. Saute for 20 sec on high heat and turn off heat.
5. Add this tempering to the dal and quickly cover the pan with the lid, so that the aroma stays in and mixes with the dal.
Serve piping hot dalitoy atop a dish of white steamed rice and drizzle ghee over it.
spoonful O’ tips
I like the texture of whole cooked dal but if you don’t like it, then mash the cooked dal with a spoon or blend it in a blender for a smoother texture.