One of the tastiest dals ever goes by the adorable name of dalitoy (dah-li-toy) and it's a staple along India's gorgeous Konkan coast. This is a very basic dal, needing just a few seasonings and no chopping or prep, but it delivers loads of flavor.
You might also like other Konkani recipes like Malabar spinach curry, vegan Goan feijoada and watermelon rind dosa.
Along India's Konkan region, which runs halfway down the country's southwestern coast, a daily meal would likely include rice and fish curry or dal. If it's dal, it would be dalitoy.
Dalitoy is a rushed cook's best friend and it is one of my favorite dals, probably because I grew up eating it with some regularity in my family whose members belong to Maharashtra, Goa and Karnataka - the three states that are also home to the Konkan coast. It is a special dal, not just for the personal nostalgic value it has for me, but for its simplicity and for the flavor it packs despite its short ingredient list.
This is not a fussy dish to prepare. You don't need to douse dalitoy with cream or butter, like a dal makhani. You don't need to blend up multiple types of lentils and veggies, as you would for a vegetable dhansak. You don't even need to chop up onions or tomatoes like you would if you were making a tomato dal. In fact, you don't need to chop a single thing to make dalitoy. All you have to do to cook this one-pot dal is a simple tempering or tarka of mustard seeds, curry leaves, asafetida and dried red chilli peppers (I use red pepper flakes). It takes just five minutes once you have the lentils cooked and ready to go!
Ingredients
- Toor dal (arhar dal/tuvar dal/split pigeon peas). Dalitoy is a thin dal, meant to be rather watery because this is a dish that evolved as simple, homely and frugal food. You don't want to use a lentil like masoor dal or pink lentils, where the solids will separate and settle after cooking, leaving a watery layer on top. Toor dal, which cooks up creamy, has the perfect consistency for dalitoy and it's the lentil that's traditionally used to make this recipe.
- Coconut oil or any neutral oil. Coconut oil adds flavor to the dalitoy, but you can also substitute a neutral oil, like avocado oil or peanut oil.
- Spices: mustard seeds, asafetida and red pepper flakes (or dried red chilli peppers). There are very few ingredients in this recipe so using all of these spices is critical for the best flavor.
- Herbs: Curry leaves and cilantro (optional). The curry leaves add tons of flavor to this simple dal recipe. Cilantro is for garnish and can be skipped.
- Lemon juice. A squeeze of lemon adds a welcome tang to balance out the other tastes.
- Optional garnish: cilantro and/or grated coconut. I didn't use any this time.
How to make dalitoy
Pressure cook the lentils with turmeric and water for three whistles or for 12 minutes in the Instant Pot. Once the pressure has released, whisk the cooked dal to break up the lentils and make it creamy.
In a pot or skillet, heat oil. Add mustard seeds and when they sputter, add asafetida, red pepper flakes and curry leaves. Saute for 30 seconds.
Pour in the cooked dal, add salt to taste and some water if the dal is too thick. Let the dal return to a boil Simmer for 2-3 minutes, then turn off heat and squeeze in the lemon juice.
Serve
Dalitoy is meant to be eaten with rice. Serve it with plain basmati rice and a simple sabzi like Karwari masala potatoes or okra sabzi.
Dalitoy FAQs
Dalitoy is meant to be creamy and toor dal is one of the few dals that cooks up to the perfect texture needed for this dahl. You can use pink lentils or chana dal but you won't get the same creaminess.
Toor dal tends to drink in a lot of water and becomes really thick after standing for a few hours. Simply add more water to thin out the dalitoy and add more salt as needed, then reheat.
Put the toor dal in a saucepan with at least two inches of water to cover. Bring to a boil, then lower heat to simmer, cover the saucepan, and cook 25-35 minutes or until very tender. Skim off any foam that rises. The lentils are done when you stir them with a whisk and they break up easily.
Store leftover dalitoy in the fridge for up to five days. Freeze for up to three months. Reheat on stove or in microwave, adding more water as necessary.
More delicious dal recipes
Recipe card
Dalitoy
Ingredients
- 1 cup toor dal
- ½ teaspoon turmeric
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon mustard seeds
- 2 sprigs curry leaves
- ½ teaspoon red pepper flakes (or two dried red chilli peppers, broken in halves)
- ¼ teaspoon asafetida or hing (hing)
- Juice of ½ lemon
- Salt to taste
For optional garnish
- 1 tablespoon grated coconut (unsweetened)
- 1 tablespoon cilantro (chopped)
Instructions
- Pressure cook the lentils with turmeric and enough water to cover the lentils by an inch, for three whistles or for 12 minutes in the Instant Pot. Once the pressure has released, whisk the cooked dal to break up the lentils and make it creamy.
- In a pot or skillet, heat oil. Add mustard seeds and when they sputter, add asafetida, red pepper flakes and curry leaves. Saute for 30 seconds.
- Pour in the cooked dal, add salt to taste and some water if the dal is too thick. Let the dal return to a boil, Simmer for 2-3 minutes, then turn off heat and squeeze in the lemon juice. Top with the optional coconut or cilantro, if using, and serve hot.
Nutrition Information
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Recipe first published April 14, 2011. Updated and republished on Sept. 25, 2024.
This Konkani dalitoy is part of an occasional series on Indian dals, where I introduce you to a special dal from a special region, community or ethnicity in the Indian subcontinent, like Parsi dhansak, Rajasthani panchmel dal, Tamil sambar and Bengali cholar dal. You can browse all my Indian dal recipes here.
Melissa Lang says
This looks delicious! I’m not seeing how much turmeric and water to add to the toor dal. Apologies if I’m overlooking it. Thanks!
Vaishali says
Hi Melissa, it’s 1/2 tsp of turmeric, added now! As for the water, cover the lentils by an inch. I hate to give a specific amount because this can differ according to the size of the pot or cooker but a decent rule of thumb is to add approximately three times the water as the lentils, so that would be three cups of water for a cup of lentils.
Vaishali says
Divya, Kuldeva indeed 🙂
Antband, Thanks for the feedback! Glad you liked it.
AntBand says
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 says
Dalitoy--a Konkani's Kuldeva :).Looks delicious!
Vaishali says
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 says
Very tempting and gorgeous clicks!
Now Serving says
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... says
Vaishali loved your serving bowl such a cute piece. this kind of dal is my all time fav
Supriya Nair says
Wellcaptured dear...love the simple dalitoy anytime. As you said, this dal truly brings out the childhood memories :).
Pavani says
Such a simple and delicious dal. Addition of coconut is interesting. My son would love this.
saravixen says
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 says
Simple yet healthy and delicious.