Dalithoy (Konkani style lentils)

DHALITHOY

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!!

Dalithoy (Konkani style lentils or dal)
Serves 4
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.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
230 calories
33 g
12 g
6 g
13 g
3 g
88 g
45 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
88g
Servings
4
Amount Per Serving
Calories 230
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 12mg
4%
Sodium 45mg
2%
Total Carbohydrates 33g
11%
Dietary Fiber 15g
61%
Sugars 3g
Protein 13g
Vitamin A
11%
Vitamin C
122%
Calcium
4%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup toor or arhar dal (split yellow lentils)
  2. 2 green chillies or jalapeno, split into two lengthwise, or sliced
!For the seasoning
  1. 1 teaspoon mustard seeds
  2. 1 dry red chilli
  3. 8 to 10 curry leaves
  4. ½ teaspoon hing or asafoetida
  5. 1 to 2 tablespoons ghee or oil (preferably coconut oil) or a mix of both
  6. 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
  1. In a small frying pan, heat the oil and ghee and add the mustard seeds.
  2. Once they start to splutter, add the red chillies, hing and curry leaves and remove from flame.
  3. Add this seasoning to the simmering dal or lentils, mix well and serve hot, garnished with chopped coriander leaves.
  4. Dalithoy goes well with hot, steamed rice and any dry vegetable stir fry.
Notes
  1. Tempering of ghee gives it a special flavor. You can make it vegan by avoiding the ghee.
  2. 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.
  3. Some people prefer to eat it with a squeeze of lemon juice.
beta
calories
230
fat
6g
protein
13g
carbs
33g
more
Curry and Vanilla http://www.curryandvanilla.com/

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.

IMG_1290

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

IMG_1294

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

IMG_1295

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.

IMG_1304

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!!

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