Site icon Mayuri's Jikoni

Dalithoy, Konkani Style Dal

mayurisjikoni
Jump to Recipe - Print Recipe

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.

 

Some Recipes With Letter D You May Like

ALMOND DATE BALLS
Almond Date Balls are naturally sweet, easy to make, gluten free, nutritious and healthy snack or dessert option. Best part is that no cooking is required and these energy balls come together within minutes. Did I mention that the recipe is versatile? Yes, add nuts, seeds, other dried fruits of your choice.
Check out this recipe
EXOTIC FRUIT SALAD
Exotic Fruit Salad is a  delicious, healthy and satisfying naturally sweet treat to enjoy for breakfast or as dessert. Why exotic? Because I rarely find dragon fruit and I love it so much.
Check out this recipe
INSTANT DHOKLA 
Instant Dhokla is a quick and easy variation of the traditional Gujarati steamed snack.Healthy, delicious and super soft, this dish comes together within 25 minutes.
Check out this recipe
DATE BREAD
This Date Bread is made using fermented dough where I have added pureed dates, chopped nuts and dried fruits. It is a sweet bread that can be enjoyed for breakfast or at tea time on Christmas Day. Can bake it a few days before Christmas. Toast it or warm it up before serving.
Check out this recipe
DATE SALAD, OTTOLENGHI STYLE
Date Salad, Ottolenghi Style is a must try salad. The dates, sumac,  chilli flakes and marinated onion adds a bright, sweet, sour and slightly spicy taste. An excellent way to use up old pita bread, enjoy this salad as a meal or side dish.
Check out this recipe
EGG-FREE DATE CAKE
Check out this recipe
DALMA
Dalma is a traditional lentil dish from the state of Odissa, India. It usually is made from split pigeon pea and or split chickpea lentils. Vegetables are added to make it more wholesome and nutritious. It can be enjoyed with plain rice, roti or the popular Odisha flatbread called Janta Roti.
 
Check out this recipe
DAL MAKHANI
Dal Makhani is a popular lentil dish from the North Indian Cuisine. Dal is lentils and makhani is butter. Therefore as the name suggests this lentil curry is rich and creamy. Both cream and butter contribute to the richness and the spices make it exotically flavourful. The lentils or dal used for this curry is urad or black gram.
Check out this recipe
DAL TADKA | MOONG DAL
Dal Tadka |Moong Dal is a comforting, healthy, protein rich and hearty lentil dish. Mostly enjoyed with rice or roti, it is an easy dal to make. Dal is lentils and tadka is tempering. After preparing the dal, a tempering or vaghar is added on top before serving. The added garlic and smokey flavour of red chilli powder enhances the overall flavour of this dish.
Check out this recipe
DAHI BAINGAN | EGGPLANT IN SPICY YOGURT
Dahi Baingan is a delectable, easy and cooling side dish or curry. Pan fried eggplant is served with some spicy yogurt. Enjoy it as a side dish with khichdi, pulao or with a main meal. Alternately, enjoy it as a cold curry with rotis the way we do, especially during the summer. A tadka or tempering is added to the yogurt to make it spicy.
Check out this recipe
DAHI PAPDI CHAAT
Dahi Papdi Chaat is a crisp, tangy, sweet, flavorful, lip smacking, street food that is very common in the Indian Sub Continent. 
Check out this recipe
DAHI SABUDANA | TAPIOCA PEARLS IN YOGURT
Dahi Sabudana or Tapioca Pearls in Yogurt is a simple but flavourful Fasting or vrat recipe whereby sabudana is added to spicy yogurt along with some crushed roasted peanuts and seasonings. An ideal way to enjoy the cooling effect of yogurt during the hot season.
Check out this recipe
DANGELLA | TAWA HANDVO
Dangella | Tawa Handvo is a traditional Gujarati recipe where the handvo batter is cooked on a tawa instead of baking it. It is a Gujarati style savoury pancake. Above all, it is a delicious and healthy breakfast, tea time snack or a light dinner or lunch meal. The advantage of making Dangella  or Tawa Handvo is that you can add a lot of vegetables.
Check out this recipe
DOODH MASALA | MILK MASALA POWDER
Doodh Masala | Masala Milk Powder is an Indian Spice Mixture made using nuts,seeds and warming spices. This spice mixture, Doodh Masala or Milk Spice Mixture is usually added to hot or warm milk.
Check out this recipe
DOODH PAK
Doodh Pak is a delicious, creamy milk based Gujarati sweet with a little rice added to it. It is usually served with puri, sabji, kadhi, gota and rice as a part of the main meal.
Check out this recipe

 

Letter D Recipes By Members Of  The Group

 

Check Out My 2024 Alphabet Challenge Journey

ZA'ATAR SWIRLS
Za'atar Swirls are flaky, flavourful, delicious and easy to make snack or appetizer. Basically you need puff pastry and za'atar and you're good to go. Bake them for parties or gatherings .
Check out this recipe

 

You Will Like The 2025 Alphabet Challenge Journey – 26 Different Salad Recipes

ZEYTIN PIYAZI | GREEN OLIVE SALAD
Zeytin Piyazi is a tangy, refreshing, easy to make Turkish green olive salad. It is a traditional dish from the southeastern part of Turkey which is generally enjoyed for breakfast or as part of a mezze. Usually enjoyed with some bread.   A simple salad made from green olives, tomato, onion, fresh herbs and seasoning. Sometimes walnuts, bell pepper, green apples, other herbs are added.
Check out this recipe

 

 

2026 Alphabet Challenge Journey So Far

ALOO BHAJI & POORI RECIPE | POORI BHAJI
Aloo Bhaji & Poori is a classic Indian breakfast dish consisting of a potato curry and fluffy puffed up flatbread. Aloo is potato and bhaji here refers to a curry. It is a simple and yet comforting breakfast dish.
Check out this recipe
BATETA RINGAD NU SHAAK | GUJARATI STYLE POTATO BRINJAL CURRY
Bateta Ringad Nu Shaak is a basic, popular, easy to make potato and aubergine curry. This Gujarati style curry, sabji or shaak is usually prepared as a side dish to khichdi and kadhi. Or when made with a bit more sauce or gravy it can be easily enjoyed with some rotli or paratha.
Check out this recipe
CHORA NU SHAAK, GUJARATI STYLE
Chora Nu Shaak, Gujarati Style is a black eyed bean curry which is usually served on special occasions or at weddings along with some tuvar ni dal and other side dishes. This Gujarati shaak or curry is generally prepared without any onion or garlic.
Check out this recipe

 

 

 

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.

 

 

 

 

Print

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.
Course Main Meal
Cuisine Indian, Konkani
Keyword dalithoi, dalithoy, dalitoi, konkani dal
Prep Time 5 minutes
Cook Time 15 minutes
SOAKING TIME 30 minutes
Total Time 50 minutes
Servings 4
Author mayurisjikoni

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.

Pin For Later

 

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

 

Exit mobile version