Daalitoy is a staple for the Amchigele or the GSB community.
It is an aromatic variety of Konkani dal served with rice. Most of the beginners start off their cooking skills with Daalitoy.I was one among them too!!
It is easy to prepare and equally delicious.
Daalitoy is prepared using cooked toor dal and then tempered with ghee, asafoetida, curry leaves.The tempering is the key I believe with the flavors of ghee, asafoetida and fresh curry leaves..ah!! It is such a simple variety of dal with minimum ingredients but the taste is heavenly!
No festive occasion would be complete without it.
Every small or big occasion has Daalitoy and people just relish it.
Toor dal ¾ cups
Turmeric a pinch
Green chillies slit 3
Ginger ½ tsp (chopped and mashed a little)
Salt to taste
Water to adjust the consistency.
Fresh Curry leaves 1 sprig
Ghee/oil 3 tsp
Mustard seeds 1 tsp
Red chilli 1 cut into pieces
Asafoetida/hing ½ tsp.
1. Wash Toor dal in 1 or 2 changes of water.
2. Pressure cook toor dal along with turmeric powder till soft.
3. Transfer it into a heavy saucepan and cook it further. Add water if you think it’s too thick. Add salt, green chillies, ginger and bring it to a good rolling boil. Keep stirring in between so that the dal doesn’t stick to the bottom.Switch off the heat.
4. Heat ghee in a small tadka pan, when hot add mustard seeds, when they start to crackle add curry leaves, red chilli pieces, asafoetida and fry for a second.Add this to the dal & close the lid immediately.
Serve with rice along side pickle and pappads.
I served Daalitoy with a simple Cabbage Stirfry or what we call Upkari and onion pickle!