Dalitoy

Name: Dalitoy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2-3 servings
Ingredients: 1 cup Toor Dal; 3 cups water; 1 tsp turmeric powder; 1 tsp salt; 1 tbsp ghee; 1 tsp Mustard Seed; 1 tsp Cumin, seeds; 1 pinch asafoetida; 2 Red Chili, dried; 1 sprig Curry Leaf; 2 tbsp Coconut, freshly grated; 1 tbsp Cilantro, chopped

Veg

The sacred dal of Goud Saraswat Brahmin (GSB) cuisine — split black gram cooked until very soft and tempered with ghee, mustard seeds, dried red chilli, and a generous pinch of asafoetida. Eaten daily in GSB households with rice and a vegetable; the asafoetida tempering is its defining characteristic.

Cuisines

Mangalorean Udupi Saraswat

Best for

Lunch Dinner

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Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

	1 cup	Toor Dal
	3 cups	Water
	1 tsp	Turmeric powder
	1 tsp	Salt
	1 tbsp	Ghee
	1 tsp	Mustard Seed
	1 tsp	Cumin , seeds
	1 pinch	Asafoetida
	2	Red Chili , dried
	1 sprig	Curry Leaf
	2 tbsp	Coconut , freshly grated
	1 tbsp	Cilantro , chopped

Instructions

1 Rinse the toor dal thoroughly under running water.
2 In a pressure cooker, combine the rinsed dal, water, and turmeric powder.
3 Pressure cook the dal for 3-4 whistles until it becomes soft and mushy.
4 Once the pressure releases, open the cooker and mash the dal lightly.
5 Add salt to the cooked dal and bring it to a gentle boil.
6 In a small pan, heat ghee over medium heat.
7 Add mustard seeds to the hot ghee and allow them to splutter.
8 Add cumin seeds, asafoetida, dried red chilies, and curry leaves to the pan.
9 Fry the spices for a few seconds until aromatic.
10 Pour the tempering over the boiling dal and mix well.
11 Add freshly grated coconut and simmer for another 2-3 minutes.
12 Garnish with chopped coriander leaves before serving.

Tips

For a richer flavor, you can add a pinch of sugar to balance the spices.