Daalithoy is Konkani version of Daal.It is the most common dish that can be found in every Konkani household no matter where they are settled or from which region they belong to. Daalithoy is also a must in any and every religious functions and temple feasts,ofcourse with their own variations.The most common version of this is with hing seasoning.So today I am sharing a version using ginger.This version can be found in temples in Goa ,in Udupi and In households of North Kanara. Do try this version of daalithoy too..for a change.
- 1 cup of toor dal /tuvardal
- 2 slit green chillies
- 2 red chillies broken
- 3-4 small pieces of crushed ginger
- Salt to taste
- 1 medium tomato chopped(optional)
- A few sprigs of coriander leaves(optional)
- A tsp of mustard seeds
- Sprig of curry leaves
- Oil for seasoning
- A pinch or two of turmeric powder
- Pressure cook toor dal with 2-3 pieces of crushed ginger,turmeric and slit chillies with enough water for 2-3 whistles or till cooked.
- Remove from the pressure cooker and mash the dal nicely with a ladle.
- Add salt,chopped tomatoes,remaining crushed ginger and boil well for 8-10 minutes adding water as per desired consistency.
- Add the chopped coriander leaves and switch off the gas.
- Heat oil and add the mustard seeds,curry leaves and red chillies,pour this seasoning over the dal and close the lid immediately.
- Serve with rice .
- I prefer adding some crushed ginger and chillies while pressure cooking,you can add it later while boiling too and avoid while pressure cooking.
- Some temples do not add tomatoes and coriander leaves,You can avoid adding them if you don’t prefer.
- This version of daali thoy is not too thick.