Thursday, 16 February 2012
Dalithoy - Konkani Dal
Famously known as "DDT or Dhaat Dali Thoi)" in Konkani meaning Thick Dal, is cooked in almost every konkani house, and is a must dish in all konkani weddings, festivals, functions and the likes...
Most of my non Konkani friends are big fans of this simple dal.
Toor Dal - 1 cup
Asofoetida - 1/2 tsp
Green chillies - 2
Ghee 2 tbsp
curry leaves - 7-8 nos
mustard seeds - 1 tsp
dry red chillies - 4
White rice and lots of Ghee.
Finely chopped coriander leaves for a nice aroma.
In a cooker, boil Toor dal with 2 cups water, asofoetida, and slit green chillies for abt 15 mins.
Once the dal is cooked, mash the dal using hand blender.
Keep the dal to boil in a separate vessel, stirring continuously.
When the dal is boiling switch of the heat.
On the other burner, keep a seasoning pan ready with the ghee, add mustard and when it splutters, add the red chillies and curry leaves.
When they r lightly roasted, pour the seasoning on to the dal.
Konkani dal is ready.
Eaten best with hot rice served with 2 tbsp of ghee in each serving.
Optionally you could garnish with finely chopped coriander leaves for a nice aroma.