Monday, 15 December 2014

Dali Thoy-(A simple daal/split pigeon peas soup in Konkani Style)



Daals  are staple in Indian diet.It is prepared in combination of different lentils or with vegetables or individually.The best part is that  it goes good with rice or rotis.There are umpteen number of daal recipes accross India.This particular one prepared with tuvar daal alone-is a quintessential of Coastal GSB Konkani community and any formal meal is incomplete without this.In fact in some homes it is prepared everyday!!!Dali thoy is the one any Konkani person learns as a  first step in cooking.This recipe uses very few ingredients but tastes out of the world.Even non amchis love it,thats my personal experience.But the best taste is deserved by the ones served in temples and many just go to have meals  here  for the sake of relishing "Devasthanache Dali thoy".

Ingredients:
Tuvar daal(split pigeon peas) 3/4 cup
Green chillies(slit) 2
Red chillies 3-4(broken into pieces)
Asafoetida(hing) 1/4tsp(adjust according to its intensity,this is the key flavouring agent here)
Turmeric powder 1/4tsp

For tempering:
oil+ghee 1.5tbsp
mustard seeds 1tsp
curry leaves 5-6

Method:
  • Wash daal in a couple of changes of water and take it in a pressure cooker
  • Add about 2 cups of water,little oil,turmeric powder and let cook for 5 minutes(i.e., when the first whistle is about to begin switch the flame to low and cook for 5 minutes,then switch off).
  • Once cooked,using a wire whisk or buttermilk churner beat the daal well adding salt.
  • Transfer into a soup pot and check the texture,it should not be too runny,so,add additional water only if needed.
  • Add slit green chillies, asafoetida and bring to boil(keep stirring in between else daal settles in bottom and even stick).
  • In a small seasoning pan heat oil+ghee and add mustard seeds,once crackles add broken chillies,stir with a spoon till red chillies are lightly browned.
  • Toss in the curry leaves and pour over the cooked daal.
  • Serve with rice and any dry subzi.
 
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