An incredibly easy and spicy dal from India's Konkan region, dalitoy is the ultimate comfort food.
A delicious food memory from the Konkani home of my childhood is Dalitoy, a simple and ultra-easy dal preparation.
It is a rather straightforward dish, requiring none of the ingredient-grinding and masala-making that gives other dals their complex flavors and identities. All you need for the dalitoy, once you've cooked up the dal itself or the lentils, is a handful of seasonings you can pull out of the pantry: mustard, dry red chillies, asafetida or hing, and some salt. And, if you had them around, curry leaves, coriander leaves and some shreds of coconut.
As you can imagine then, a dalitoy is a harried cook's best friend. But it was a friend I'd forgotten until last month when a reader wrote in asking for a recipe. The memories flooded back, and so did a really strong craving for this perfectly spare but sumptuous dish.
Dalitoy is perfect with plain boiled white rice, but because I had a little more time on my hands to try something more interesting (not to mention a bunch of methi leaves crying to be used up), I served it up with a Rice Pilaf with Fenugreek and Sundried Tomatoes. I'll share that recipe next, but meanwhile here's the Dalitoy. Enjoy, all!
Looking for more Indian dal recipes?
Dalitoy
Ingredients
- 1 cup toor dal (split pigeon peas. Cover with water, add ½ teaspoon turmeric, and cook until the lentils are quite mushy. You can also do this in the Instant Pot or the pressure cooker and it would be much quicker)
- 1 teaspoon vegetable oil
- 1 teaspoon mustard seeds
- 2 dry red chili peppers
- A pinch asafetida (hing)
- 2 tablespoon coconut shreds (unsweetened, optional)
- 10 curry leaves (optional)
- Juice of a lemon
- Salt to taste
Instructions
- Heat the oil, add mustard seeds and asafetida. When the seeds sputter, add the curry leaves and red chillies. Stir fry for a couple of seconds.
- Add the cooked dal and enough water to get a fairly watery consistency. A dalitoy is typically quite thin, although you could make it thicker if you prefer it.
- Bring the dal to a boil, lower the heat, and simmer another 10 minutes.
- Add the coconut shreds and salt to taste.
- Turn off the heat. Garnish with some fresh coriander, if you like.
Nutrition
Love this dalitoy recipe? Check out more Indian vegan recipes on Holy Cow Vegan!
Vaishali
Divya, Kuldeva indeed 🙂
Antband, Thanks for the feedback! Glad you liked it.
AntBand
Made this today. Not the first time I've attempted something similar, but by far this has been the most delicious. Thank you!
Divya Kudua
Dalitoy--a Konkani's Kuldeva :).Looks delicious!
Vaishali
SimplyFood, Saravixen, Thanks.
Pavani, hope he likes it 🙂
Supriya, thanks. It definitely is a childhood memory.
Kadhyaa, I picked that up at a yard sale. It always makes a great picture 🙂
Priya, thank you, thank you and thank you. And I'll be sure to visit your blog.
Divya, thanks!
divya
Very tempting and gorgeous clicks!
Now Serving
Don't believe I've keyed into your blog before - 3 things -your profile pic is smashing good and love your intro 🙂
2)Pretty excited I found another reservoir of vegan recipes and 3)that dal looks really delicious.
Nice to be here and I certainly hope you will visit my blog 🙂 cheers, priya
Kadhyaa...
Vaishali loved your serving bowl such a cute piece. this kind of dal is my all time fav
Supriya Nair
Wellcaptured dear...love the simple dalitoy anytime. As you said, this dal truly brings out the childhood memories :).
Pavani
Such a simple and delicious dal. Addition of coconut is interesting. My son would love this.
saravixen
Looks very yummy! I love dals. This one looks a lot like the one in my favourite Indian restaurant, so I'm definitely gonna try it out.
simply.food
Simple yet healthy and delicious.