As a kid, one of my all-time favourite dish at lunch or dinner at my grandma’s place was Dalithoy. A simple dal (split pulse) which had the subtle flavour of ginger and asafoetida but when it was teamed up with steamed unpolished rice and a small teaspoon of tup (ghee) it was divine. Still is.
Traditionally, this dish is very common in Kokani families (India). In fact, it is said that it is the first dish that is taught in a Kokani household. But one thing is for sure, you will always find it at the meals and festival of a Konkani family.
So this is how my grandma made Dalithoy:
- Toor dal – 1cup ( can be replaced with moong dal)
- Ginger-1 inch (grated)
- Turmeric-1/4 tsp
- Mustard seeds-1tsp
- Red chillies-2
- Asafoetida-1/4 tsp
- Coriander/ drumstick are 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 chillies, grated ginger and turmeric.
- Once cooked, add in the salt when the dal is hot andmix properly.
- Place the dal on low flame to cook further.
- Side by side for seasoning, heat oil.Then add mustard seeds till the sputter.
- Add in the red chillies to the seasoning followed by the asafoetida.
- Pour the seasoning over the dal.
- Garnish with finely chopped coriander leaves.
- Serve hot with unpolished/brown rice and a little bit of ghee.Don’t forget to add in a vegetable along to make it a balanced meal.
*If in case, you plan to add in drumstick pressure cook them with the dal. You could also cook them separately and add them to the dal as it is cooking before adding the seasoning.
Nutritionally speaking, this recipe is high in protein, low or minimal in fat. Easy on the digestive system. Anyone with digestion issues can replace tur dal with moong dal. Plus it hardly takes time to make it and its delicious.Do try and share your reviews…..