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.
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.