Authentic Konkani Dalithoy Recipe - Simple and Flavorful Lentil Curry | Amchi Vasari

Dalithoy (toor dal curry for rice)

Dalithoy, a comforting Konkani style dal made from toor dal, is a lightly spiced lentil curry perfect for everyday meals. Discover how to prepare this authentic Konkani dish with minimal ingredients, bringing the warm flavors of coastal Karnataka to your table.

Serves - 4

Ingredients:

1. Toor dal (split pigeon peas) - 120 gram
2. Asafoetida paste (resin) - a pinch
3. Asafoetida powder - a pinch
4. Water - ¼ cup to soak asafoetida resin + 1 cup
5. Water - double the quantity of toor dal for pressure cooking
6. Coconut oil - ½ tsp
7. Salt - 1 tbsp
8. Green chilli - 2
9. Coriander leaves - 2 tbsp chopped
10. For tempering
1. Oil - 2 tbsp
2. Mustard seeds - ¼ tsp
3. Curry leaves - 1 sprig
4. Ramnad chilli - 2 (red short chilli)
5. Byadgi chilli - 1 (red long chilli)
6. Asafoetida powder - a pinch

Note: 

• Dalithoy is prepared in two varieties. With adding ginger and other without adding ginger. This recipe is without adding ginger. Both tastes different. 
• Adjust the amount of green chilies according to your spice preference. 
• For a richer flavor, use ghee for the tempering. If you like a thicker consistency, use less water. For a thinner consistency, add more water.

Method

• Cook the Toor Dal:
• Rinse 120 gram of toor dal in water until the water runs clear.
• Add the rinsed dal to a pressure cooker with double the amount of toor dal cups of water, ½ tsp coconut oil. Pressure cook for 1 whistles on high flame and 3 whistles on low flames. (If using a pot, cook the dal until it is soft, which might take longer)
• Prepare the Dalithoy:
• In a cup, add a pinch of asafoetida resin in ¼ cup. Let it soak for 5-10 minutes. Later dissolve it in water.
• Once the pressure releases naturally, open the cooker and mash the dal lightly with a spoon or a whisk.
• Add 1 cup water, add the slit/half green chillies, add diluted asafoetida water, add the chopped coriander leaves, salt to taste to the cooked dal. 
• Let the dal simmer on low heat for 3-4 minutes. Adjust the consistency by adding water if need and check the seasoning. Add salt if required.
• Tempering(Tadka):
• In a small pan, heat 1 tbsp ghee or oil over medium heat.
• Once hot, add ¼  tsp mustard seeds. When they start to crackle, add red chilli, 1 sprig curry leaves, a pinch of asafoetida powder(hing).
• Fry for a few seconds until the spices release their aroma, then pour the tempering into the simmering dal. Stir the tempering into the dal to combine.
• Serve:
• Serve the dalithoy hot with steamed rice or as a soup. Enjoy this simple and flavorful Konkani dal!

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