Dalitoy / Dalithoy Recipe (konkani style dal)

Dalitoy is a simple konkani style dal, that is quick & easy to make, and is a staple in all konkani GSB households like ours.

Course Beginner Recipes, Indian Curries, Main Course

Cuisine Indian, Konkani

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 121kcal

Author Shantala Shenoy Nayak

Ingredients

For pressure cooking dal

1 cup toor dal (split yellow pigeon peas)
3 cup water to pressure cook the dal

For making dal

1½ teaspoon salt
2 green chillies slit into two halves each
1 cup water to thin out the dal

For tempering (tadka)

1½ tablespoon ghee or coconut oil
1 teaspoon black mustard seeds (rai)
15 curry leaves (cadipatta)
½ teaspoon asafoetida powder (hing)

Instructions

For pressure cooking dal

Take 1 cup of toor dal, properly wash and rinse it, and strain away the excess water. Pressure cook it with 3 times the water, to get smooth chunk-free dal.
I usually use my Instant Pot to boil dal, in which, for 1 cup of dal, I use 3 cups water, and pressure cook on high for 14 minutes, and then let all the pressure release naturally from the pot.

For boiling dal

In a pot, now add the boiled dal, along with 1½ teaspoon salt (or to taste), 2 green chillies (slit in two halves), and 1 cup of water, to thin out the dal a bit.
Mix everything together, and heat the dal on medium flame, till it comes to a proper boil.

For making the tempering (tadka)

In a small tadka pan, lightly heat up 1½ tablespoon of ghee.
To it, add 1 teaspoon of mustard seeds, and wait for a few seconds, till it starts to crackle.
Now add 15 curry leaves, lightly roast it for a few seconds, then add ½ teaspoon of asafoetida powder (hing), mix it in, and let it roast for another few seconds, and then turn off the flame.

For making dalitoy

Add the tempering to the dal, which must have come to a proper boil by now, and mix it in.
Dalitoy is ready to be served.

Video

Notes

I have used toor dal here, but you can use any yellow dal of your choice.
You can use any kind of oil for tempering, but it's best to use ghee or coconut oil.
I prefer a dal consistency that is not too thick but not watery either, so I have tailored the quantity of water in the dal based on my preference. Feel free to adjust the quantity of water based on your preferences. Just also remember to adjust the salt accordingly.

Variation

You can use roasted dry red chillies instead of green chillies, if that's what you prefer. You can also use red chillies in addition to green chillies, by adding red chillies in the tadka.
You can also add a spoon of urad dal in the tadka, right at the beginning, before adding the mustard seeds, curry leaves, and hing.
A few versions of daalitoy also use adrak/ginger, that you can chop finely and add in dal or tadka.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

Nutrition