Dalithoy, Konkani Style Dal

Recipe: Dalithoy, Konkani Style Dal

Dalithoy,  Konkani style dal is also known as Dalithoi. It is believed that no  Konkani special occasion or wedding is complete without a Dalithoy. A simple dal preparation but packed with flavours. It is unbelievable how tasty this dal is in spite of the very few spices used.

Like any other dish in any household, dalithoy variations are present and each household will vouch that theirs is the best. The basic for a dalithoy is toor dal (pigeon pea lentils), asafoetida, green chilis, curry leaves and mustard seeds. That’s all you need. The consistency too varies from a rather thickish dal to a watery one. Some also add dry red chillis, ginger. I opted to add ginger.

Dunking the slightly sweet vastad roti in the not so spicy dal is a totally comforting, satisfying meal. That does not mean it doesn’t taste equally good with plain rice. It does. We sometimes add a dollop of ghee to the rice. It is pure comfort food.

Sharing Dalithoy, Konkani Style Dal Recipe  With 2026 Alphabet Challenge Group

For the 3rd year Alphabet Challenge Group, initiated by Wendy who blogs at A Day in the Life on the Farm, I am planning to share dals, curries, sabji or shaak recipes. We’re on the 4th letter, D.  The recipe for Dalithoy remained in my draft for years. Obviously, I had to redo the photos when I decided to share it with the Alphabet Challenge Group.

D is for Dalithoy/ Dalithoi / Dalitoi

A Bit About Konkan & Konkani Cuisine

Konkan is a scenic coastal region in the west part of India. This 720 km stretch encompasses the coast of Maharashtra, Goa and Karnataka. This region is well known for its distinct cuisine which includes dishes with coconut, kokum, fish. Konkani cuisine is primarily from the Konkani speaking community. While many are pesco-vegetarian, the Gowd Saraswat Brahmin from the Konkan region are strictly vegetarian. Dalithoy is actually the first dish that is generally prepared when anyone from the Konkani community starts learning how to cook. For special occasions, weddings, it is usually served with plain rice. But as a breakfast option, it is served with Vastad, a fermented flatbread made using over ripe bananas. As for my family, we love to enjoy it for lunch with any dry vegetable sabji or stir fry. Hubby’s favourite is cabbage potato sabji.

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Ingredients Required Dalithoy, Konkani Style Dal

Toor Dal

Also known as tuvar dal, split pigeon pea dal, arhar, thogari bele, etc. A popular lentil used for many daal or dal recipes all over India.

Water

We need enough water to wash the dal, soak it and cook.

Ghee | Coconut Oil

I use either ghee or coconut oil. Both make the dalithoy so flavourful. For a vegan preparation omit ghee.

Asafoetida

Also known as hing. It is an essential ingredient for dalithoy. However, for gluten free version you will omit it as most asafoetida contain wheat flour. Alternately, look for the original asafoetida gum which then you can soak in water before adding to the dal. This way it will not contain any flour.

Green Chilli

Add 1-2 green chillis then are cut lengthwise. Don’t use too many as this dal is not suppose to be very spicy.

Ginger

Some add ginger, some don’t. I opted to add it. Cutting it into thin strips adds a subtle flavour to the dal.

Salt

Add according to your taste.

Turmeric Powder

A little goes a long way. We need only ¼ tsp.

Curry leaves

Adds flavour to the dal. Use fresh, dried or frozen.

Mustard Seeds

Also known as rai, sarson ke dane. We need some for the tempering or vaghar.

Fresh Coriander

An optional ingredient. Add finely chopped coriander at the end and mix the dalithoy well.

 

 

 

 

DALITHOY, KONKANI STYLE DAL

mayurisjikoni

Dalithoy,  Konkani style dal is also known as Dalithoi. It is believed that no  Konkani special occasion or wedding is complete without a Dalithoy. A simple dal preparation but packed with flavours. It is unbelievable how tasty this dal is in spite of the very few spices used.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

SOAKING TIME 30 minutes mins

Total Time 50 minutes mins

Course Main Meal

Cuisine Indian, Konkani

Servings 4

Ingredients

  

• 1 cup toor dal
• 2 green chilis cut into slits
• 1 inch ginger peeled and cut into thin strips
• ¼ tsp turmeric powder
• 4 cups water
• 1 tsp salt
• 2 tbsp fresh coriander chopped

FOR TEMPERING |VAGHAR

• 1 tbsp ghee | coconut oil
• ¼ tsp asafoetida
• 1 sprig curry leaves
• ½ tsp mustard seeds

Instructions

 

PREPARATION OF THE DALITHOY

• Wash and soak the toor dal in 3 cups of warm water (use form the measured one) for 20-30 minutes.
• Put the soaked dal with the water in a pressure cooker or instant pot.
• Add turmeric powder, slit chilis and ginger strips.
• Close the pressure cooker and cook the dal for 3 whistles.
• If you are using the instant pot, then close the lid and press on the pressure cook option.
• Set it to low normal for 10 minutes.
• After 3 whistles switch off the heat and let the pressure reduce.
• Allow the pressure to reduce naturally if you are using the instant pot.
• Open the lid. Add the remaining water and salt.
• Simmer the dal gently, don't let it boil vigorously.
• Switch off the heat.

PREPARATION OF THE TEMPERING | VAGHAR

• Heat the ghee or oil in a small pan over low heat.
• When it is hot, add mustard seeds,  curry leaves and asafoetida.
• Mix with a spoon.
• Pour the tempering in the dal. Mix well.
• Garnish with coriander and serve hot dalithoy with rice or vastad roti.

Notes

• For vegan version add coconut oil. It adds a distinct flavour.
• One of the main ingredients of dalithoi is asafoetida, so don't omit. However, for gluten free version you may need to omit it.
• Prepare it to the consistency that you prefer, however it's usually not served thick.
• Can be cooked in a pan over the stove. However, it will take longer as the toor dal needs to be cooked completely, to a mushy consistency. You may also need to add more water.

Keyword dalithoi, dalithoy, dalitoi, konkani dal

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A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or comment on Pinterest @mayuri62