Until 2 weeks ago, I didn’t know about this delicious Konkani dish. Daali betti is somewhere between a vegetable pulav and vegetable pongal. This is dry compared to bisi bele bhath. This has toor daal unlike any pulav and is dry in texture compared to pongal.
This dish was never prepared at my home, so when I got a request for this recipe, I didn’t know what it is. I asked my mom to go though the request and she said she has heard about this dish. One of my aunt prepares it at home. So when I asked her to get this recipe for me, my dad got it immediately. (Thanks TaraVaini for this).
From the list of the ingredients, I felt this dish would be out of the world. I made it for dinner and it turned out delicious. It gets a distinct flavor from ground cumin and ginger. Since this dish is dry, it is served with asafoetida tambli (add water to asafoetida chitney to get a tambli consistency) or ginger tambli (add water to ginger chutney to get a tambli consistency).
1/2 cup toor daal
1 cup rice
2 tea spn cumin seeds
1 tea spn finely chopped ginger
4-5 green chilies
4-5 curry leaves
1/2 cup fresh/frozen coconut
1/2 tea spn mustard seeds
2 cups chopped vegetables (eggplant, ridge gourd/gosale, gherkin/tendli, potato)
A pinch turmeric
I added green beans, gherkin and potatoes when I prepared this.
Grind coconut with cumin seeds, green chilies and salt to a paste.
Heat oil and add mustard. When they start popping, add curry leaves, ginger, vegetables, daal, rice and turmeric. Mix well. Add the paste, around 4 cups water(just enough water to cook daal and rice). Cook directly on stove top or in pressure cooker till done.
Serve hot with asafoetida tambli or ginger tambli (see above for description).
Serves : 3-4
Preparation time : 30mins(in cooker)