As a kid, one of my all-time favourite dish at lunch or dinner at my grandma’s place was Dalithoy.
Dalithoy: A simple dal (split pulse) had the subtle flavor of ginger and asafoetida but when it was teamed up with steamed unpolished rice and a small teaspoon of tup (ghee) it was divine. Still is.
Traditionally, this dish is very common in Kokani families (India).
It is said that it is the first dish that is taught in a Kokani household. But one thing is for sure, you will always find it at the meals and festival of a Konkani family.
So this is how my grandma made Dalithoy:
Ingredients:
Toor dal – 1cup ( can be replaced with moong dal)
Chillies-2-3
Ginger-1 inch (grated)
Turmeric-1/4 tsp
Oil-2tsp
Mustard seeds-1tsp
Red chillies-2
Asafoetida-1/4 tsp
Coriander/drumsticks are not a part of the original traditional recipe but my grandma used them. I like them. So basically, they are optional.
Procedure:
Cook the dal in a pressure cooker with split green chillies, grated ginger, and turmeric.
Once cooked, add in the salt when the dal is hot and mix properly.
Place the dal on low flame to cook further.
Side by side for seasoning, heat oil. Then add mustard seeds till they sputter.
Add in the red chilies to the seasoning followed by the asafoetida.
Pour the seasoning over the dal.
Garnish with finely chopped coriander leaves.
Serve hot with unpolished/brown rice and a little bit of ghee. Don’t forget to add vegetables along to make it a balanced meal. *If in case, you plan to add in drumstick pressure cook them with the dal. You could also cook them separately and add them to the dal as it is cooking before adding the seasoning.
Coriander/ drumsticks Not a part of the original traditional recipe but my grandma used them. I like them. So basically, they are optional.
Instructions
Cook the dal in a pressure cooker with split green chilies, grated ginger, and turmeric.
Once cooked, add in the salt when the dal is hot and mix properly.
Place the dal on low flame to cook further.
Side by side for seasoning, heat oil. Then add mustard seeds and let them sputter.
Add in the red chilies to the seasoning followed by the asafoetida.
Pour the seasoning over the dal.
Garnish with finely chopped coriander leaves.
Notes
Soaking the dal 2-3 hours prior to cooking helps reducing cooking time.
Cooking dal in an open clay vessel is a great option. Unfortunately, I didn't have a clay vessel handy.
Serve hot with unpolished/brown rice and a little bit of ghee. Don't forget to add a vegetable along to make it a balanced meal.
Nutritionally speaking, this recipe is high in protein, low or minimal in fat. Easy on the digestive system. Anyone with digestion issues can replace tur dal with moong dal. Plus it hardly takes time to make it and it’s delicious. Do try and share your reviews.