Dalithoy (Konkani style lentils)

Dalithoy is a simple Konkani style dal, made with toor or arhar or split yellow lentils, spiced with green and red chillies and with a seasoning or tempering in ghee or coconut oil, of mustard seeds, curry leaves and a spice very unique to this dish, hing or asafoetida. It is typically served with steaming hot rice and a side of any dry vegetable curry or stir fry.

Being from this Konkani community (of South India) myself, dalithoy is relished in our house almost every week. Just like the North Indians savor their dal (masoor, chana dal, toor dal etc., with a combination of spices ) and chawal (rice), we consider dalithoy our comfort food to be enjoyed with rice and a dollop of ghee on top and a side vegetable like beans upkari , midke sange upkari or any other vegetable stir fry!! Anytime we come back from a long vacation after enjoying all the different variety of cuisines, all we want is to come back home and eat  a meal of rice with dalithoy for our first meal!!!!

Please do try this simple dal from my kitchen and I am sure, you will love it too!!

Print

Yum

Dalithoy (Konkani style lentils)

Serving Size: 4-6

Dalithoy is a simple Konkani style dal, made with toor or arhar or split yellow lentils, spiced with green and red chillies and with a seasoning or tempering in ghee or coconut oil, of mustard seeds, curry leaves and a spice very unique to this dish, hing or asafoetida. It is typically served with steaming hot rice and a side of any dry curry or stir fry.

Ingredients

• 1 cup toor or arhar dal (split yellow lentils)
• 2 green chillies or jalapeno, split into two lengthwise, or sliced
For the seasoning:
• 1 teaspoon mustard seeds
• 1 dry red chilli
• 8 to 10 curry leaves
• ½ teaspoon hing or asafoetida
• 1 to 2 tablespoons ghee or oil (preferably coconut oil) or a mix of both
• Salt to taste

Instructions

1. Clean, wash the dal thoroughly and cook in a large vessel or in a pressure cooker with water, till soft.
2. Mash the dal with a whisk well, till it is fully mashed. Add water to the required thickness you want and mix well.
3. Add the green chillies and salt to taste and bring to a boil on medium heat. Once it comes to a boil, lower the heat and simmer for about 5 minutes.
Prepare the seasoning:
4. In a small frying pan, heat the oil and ghee and add the mustard seeds.
5. Once they start to splutter, add the red chillies, hing and curry leaves and remove from flame.
6. Add this seasoning to the simmering dal or lentils, mix well and serve hot, garnished with chopped coriander leaves.
7. Dalithoy goes well with hot, steamed rice and any dry vegetable stir fry.

Notes

Tempering of ghee gives it a special flavor. You can make it vegan by avoiding the ghee.

When served with rice, it has a thinner consistency and if you prefer to have it with chapattis or rotis, you can make it thick.

Some people prefer to eat it with a squeeze of lemon juice; I remember, my late father used to relish dalithoy only if we served it to him with lemon wedges!!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://curryandvanilla.com/dalithoy-konkani-style-lentils/

Step-by-step method:

Clean, wash the dal thoroughly and cook in a large vessel or in a pressure cooker with water, till soft.

Mash the dal with a whisk well, till it is fully mashed. Add water to the required thickness you want and mix well.

Add the green chillies and salt to taste and bring to a boil on medium heat.  Once it comes to a boil, lower the heat and simmer for about 5 minutes.

Prepare the seasoning:
In a small frying pan, heat the oil and ghee and add the mustard seeds.

Once they start to splutter, add the red chillies, hing and curry leaves and remove from flame.

Add this seasoning to the simmering dal or lentils, mix well and serve hot, garnished with chopped coriander leaves.

Dalithoy goes well with hot, steamed rice and any dry vegetable stir fry like beans upkari or midke sange upkari.

Note:

Tempering of ghee gives it a special flavor. You can make it vegan by avoiding the ghee.

When served with rice, it has a thinner consistency and if you prefer to have it with chapattis or rotis, you can make it thick.

Some people prefer to eat it with a squeeze of lemon juice; I remember, my late father used to relish dalithoy only if we served it to him with lemon wedges!!