Dalithoy
Kokani style lentil preparation
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: GSB Cuisine, Indian
Keyword: dalithoy, kokani
Servings: 6 people
Calories: 130kcal
- 1 cup Toor dal can be replaced with moong dal
- 2-3 Chilies
- 1 inch Ginger grated
- 1/4 tsp Turmeric
- 2 tsp Oil
- 1 tsp Mustard seeds
- 2 Red chilies
- 1/4 tsp Asafoetida
- Coriander/ drumsticks Not a part of the original traditional recipe but my grandma used them. I like them. So basically, they are optional.
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.
- 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.