By: Toshita Sahni
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Dalitoy is a wholesome Konkani preparation of toor dal (split pigeon peas) that goes well with rice and chapatis. This simple dish is packed with nutrients.
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Unlike many other toor dal dishes, dalitoy typically does not contain onion or garlic. It can be made using just a handful of basic ingredients. Here's the full recipe:
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1 cup toor dal, washed and soaked
2 green chillies
½ tsp haldi (turmeric powder)
¼ tsp mustard seeds
2 sprigs curry leaves
¼ tsp hing (asafoetida)
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1 tsp lemon juice
1 tbsp chopped coriander leaves
3 dried red chillies
1 tsp salt
1 tbsp coconut oil
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Cook the soaked dal in a pressure cooker with 1 tsp salt, green chillies and haldi. Add 2 cups of water. After 2-3 whistles, mash the softened dal well.
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In a kadhai, heat coconut oil and add hing, mustard seeds, curry leaves and red chillies. Next, pour in the mashed dal.
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Adjust the consistency by adding water as required. Stir to mix well. Top with coriander leaves and lemon juice. Serve the Konkani-style dalitoy with steamed rice.
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To discover more such regional toor dal recipes
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