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Dalitoy - holycowvegan.net
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5 from 1 vote


An incredibly easy and spicy dal from India's Konkan region, dalitoy is the ultimate comfort food.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 6
Calories: 94kcal


  • 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