An incredibly easy and spicy dal from India's Konkan region, dalitoy is the ultimate comfort food.
- 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
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.
Calories: 94kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Potassium: 8mg | Fiber: 4g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 33mg | Calcium: 21mg | Iron: 1mg