Daali Thoy or Daali Thove / Konkani style simple dal recipe
You’d think this is another dal recipe on the internet. Well, it is. But it’s simpler, lighter and healthier than your usual dal. That’s what I think, at least. Back home in Mangalore, granny would make this style of dal and a spicy fried mackerel or rava fried sardines to go with it. It makes for a lovely meal on a warm and humid day. In Mangalore, most recipes came from various communities and were known to be popular for the same reason. Like, Shettys and their chicken dishes, Konkanis and their vegetarian fare, and so on.
Daali thoy / daali thove with rice, ghee, pickle and brinjal roast
Of course, nothing compares to the daali thoyi you’d get at a Konkani home. But in Mangalore, when it came to food, no one owned any kind of food. Daali thoyi flowed in all homes. Some served vegetables on the side and some served fish.
Toor dal – 1/2 cup
Turmeric – 1/2 tsp
Ginger – 2 tsp finely grated
Green chilli – 1 chopped
Coriander leaves – handful chopped
Coconut oil – 2 tsp
Mustard leaves – 1 sprig
Asafoetida / hing – 1/2 tsp
Red chilli – 1
Cook the dal in a pressure cooker with the turmeric, ginger, green chilli, and some salt.
Once cooked, with a back of a spatula, try and mash the dal as much as you can. Add two cups of water. The idea is to make quite a thin dal as opposed the usual thick kinds.
Bring it to a simmer and add the coriander leaves. Keep it aside.
Heat the coconut oil and add the mustard seeds. Let them splutter before you add the hing and red chilli.
Finally, add the curry leaves and turn off the heat.
Add the tempering to the dal and mix well.
Serve with hot rice and ghee.