Oct 18, 2006


My mom cooks only Konkani cuisine. Hence Dalitoy was the only Dal I knew until I started eating out. I tried making varieties of North Indian or Punjabi dals but I haven't mastered any so far. This is a version of Dal I learnt from a good friend of mine, Seema. The garlic and hing in this Dal takes all the credit for the taste.

1 cup tuvar dal
1/4 tsp turmeric
4 green chilies
1 sprig curry leaves
1/4 tsp mustard seeds
1/4 tsp jeera
4 cloves garlic
4-5 sprig cilantro/coriander leaves
pinch of hing powder

Cook tuvar dal in a pressure cooker, see to it that the dal does not get mashed. Transfer the cooked dal to a sauce pan, add turmeric and salt. Add water and bring to the desired consistency. Bring to a boil.

Finely chop green chilies, garlic and cilantro. For the seasoning, heat 2 tsp of oil, splutter mustard seeds, jeera. Add green chilies and fry until it is cooked. Add garlic and fry until it is golden brown. Add curry leaves and stir. Add hing powder to the oil, fry till its aromatic. Add it to the dal.

Garnish with chopped cilantro/coriander leaves.

Serve with plain rice, Ghee Rice or Jeera rice

Make a vegetable soup out of any leftovers

1 comment:

Anonymous said...

I keep making this and i love it. We call it losney phanna daali thoy. Too good for the garlic lovers :).