Moong Dal Thoy ( Moong Dal cooked in Konkani Style ). Dali thoy is the main curry in Konkani cuisine. It goes well with rice, pickle, pappad, other dry curries. Konkani style dali thoy is not spicy. It's very simple, easy to prepare and good for health too. Other best combos with Moong dal thoy - Adsara polo (tender coconut dosa), Rontos (Rice flour puris), Undi with thoy ...
Serves: 3 - 4
1 cup / 200 ml moong dal / split yellow 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 )
For the Dal:
Clean and soak moong dal dal in 3 cups water for 15 - 20 minutes. Cook with turmeric powder and oil. Do not cover with lid. It'll take 20 minutes to cook the dal. Cook until soft. Add 1 cup water if required. Cooked dal should be pouring in consistency.
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.
For the Seasoning (phann):
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)
Heat oil in a small frying pan. Add mustard seeds. When they crackle, 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.