Dali Thoy ( Tur Dal cooked in Konkani Style ). Dali thoy is the main curry in Konkani cuisine. It goes well with pickle, pappad, other dry curries. Konkani style dali thoy is not spicy. Very simple, easy to prepare and good for health too !!
Serves: 3 - 4
1 cup / 200 ml tur dal (Indian standard measuring cup of 200 ml / 8 oz capacity)
3 cups water
1/4 teaspoon turmeric powder
1/2 teaspoon oil
3 green chillies, slit lengthwise
3 / 4 teaspoon salt ( or to taste )
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1 spring (4 - 6 nos) curry leaves
2 broken red chillies
2 pinches hing (optional)
2 pinches pepper powder (optional)
Clean and soak tur dal in 3 cups water for 15 minutes. Pressure cook dal with turmeric powder and oil till done ( reduce heat to medium after 1 st whistle and pressure cook on a medium heat for 8 - 10 minutes ). Allow the pressure cooker to cool naturally.
Boil dal again with slit green chillies and salt to taste. Cover with a lid and boil on a low heat for 10 - 15 minutes. Stir occasionally.
Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, add jeera, curry leaves and broken red chillies. Saute on a low heat for 2 - 3 minutes or till fragrant.
Pour this seasoning over dali thoy and serve with rice ( seeth ) as a main dish.
Sprinkle pepper powder ( optional ) or 2 pinches hing (asafoetida).
Other accompaniments - Cabbage sukke, Gashi, Valval, Humman, Appolu.