Daali thoy(dalitoy/dalithoy) is the first recipe learnt by all konkani people when they start cooking. It is simple daal with chilies, ginger, asafoetida etc. This is a must in almost all Konkani functions and festivals. May be one of the very important comfort food. The traditional recipe does not call for coriander leaves, but I like this dish with coriander leaves.
Some places, like in South Kanara, ginger and turmeric are not added. But in North Kanara usually both of them are used for this dish.
1 cup toor dal
3-4 green chillies
1 inch piece ginger
A pinch turmeric powder
Coriander leaves (optional)
2 tspn ghee or coconut oil
Mustard or garlic for seasoning
1 red chilli
Cook dal with a pinch of turmeric, green chilles and finely chopped ginger. Heat the cooked dal. Add salt. Garnish with finely cut coriander leaves.
Heat ghee or oil. Add mustard or garlic. Add curry leaves and red chillies. (If garlic seasoning is used, do not add curry leaves and asafoetida) Add asafoetida. Add this seasoning to the cooked dal.
Serve with hot rice and ghee.
Serves : 3
Preparation time : 15min