Dalitoye | Dalitoy | Konkani Style Dal Recipe

I sometimes wonder how far and wide the cuisine changes from place to place, home to home and even person to person. Truly unbelievable. The process, the ingredients and the taste of food varies to a great extent. As I stepped in to this food blogging business, this diversity of cuisine is more clear to me than ever.  Dalitoy (dalitoye) is a great example to demonstrate I guess. Dal or simply cooked lentils are staple food among all households of India. But it is prepared so differently in each household is the most exciting topic.

 Konkani style dal which is most commonly called as “DALITOYE” is very basic and simple recipe. It hardly  has any fancy ingredients. Salt, green chillies, asafoetida and an interesting tempering makes the dish. Till the day I prepared it in my kitchen, I never knew that it would taste so different than my usual kattu saaru. That is when I learnt, it is very important to understand each cuisine with close details otherwise we miss the authentic taste.

Dalitoy is normally accompanied with some spicy veg curry and fryums to make the full meal. I loved relishing this awesomeness with rice accompanied by aloo papad. Truly an amazing meal.

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Dalitoy | Dalitoye | Konkani Style Dal Recipe

Dalitoy is a very simple and basic side dish which is staple food of Konkani Community. This Konkani style dal is truly delicious.

Cook Time20 minutes mins

Total Time20 minutes mins

Course: Side Dish

Cuisine: Karnataka

Servings: 3 people

Author: Sumana

Ingredients

• 1 cup Pigeon pea lentils (toor dal)
• 3 nos. Slit green chillies
• 1/8 tsp Turmeric powder
• 1 tsp Salt
• 1 tbsp Coriander leaves chopped

To temper

• 2 tsp Coconut oil
• 1/2 tsp Mustard seeds
• Few Curry leaves
• 2 nos. Red chillies
• 1/4 tsp Asafoetida

Instructions

• Take the lentils in a bowl, rinse it with enough water and transfer it to cooking vessel. Add enough water, turmeric powder and cook till it turns soft. Alternatively you pressure cook too.
  
• When the lentils are cooked, mash it well to creamy consistency. Add little water if necessary. Next add green chillies and salt to it. Boil it for few minutes.
  
• Next heat tempering pan, add oil, mustard seeds, curry leaves, asafoetida and red chillies. Let them splutter. And pour it over the dal. Garnish with some coriander leaves.
  
• Serve this unique tasting dalitoy with steamed rice accompanied by lemon pieces. Delicious.
  

Notes

• I have cooked the lentils on stove top, you can pressure cook too.
• Do not use Kashmiri red chillies to temper the dal, it will turn red. Use other variety.
• The green chillies and red chillies together give unique taste to the dal.