Dalitoy is a konkani daal. No konkani meal is complete without Dalitoy. Its been hailed as the Kuladeva of The Konkanis. The best Dalitoy comes from the Gowda Saraswat Brahmin or the konkani temples surrounding Mangalore. The meals are fed on the banana leaves and the devotees savour on just the Dalitoy.
1 cup Tuvar Dal
4 green chilies
4 red chilies
1 tsp mustard seeds
1 sprig curry leaves
chick pea sized hing
salt to taste
Boil Tuvar Dal in a pressure cooker. Do not worry if the dal gets mashed totally. Transfer the cooked dal to a sauce pan and Bring it to a boil. Add slit green chilies and salt. Keep it on low flame, Let it boil till the hotness of the chilies is tasted in the dal. Taste the dal and adjust salt. For the seasoning, heat 1 tsp of oil, add mustard seeds. When the splutter, Switch of the flame, immediately add broken red chilies and curry leaves. Let the curry leaves impart the flavor in the oil. Take care not to burn the red chilies. Add it to the boiling dal. You can pour a spoonful of dal to the pan that contained the seasoning and add it again to the saucepan, thereby cleaning the seasoning pan. This makes a huge sizzle, so be careful . Dissolve hing in a tsp of water and add it to the dal.
Do not add hing to the seasoning. Do not add cilantro/coriander leaves either. The traditional konkani Dal, daLitoy does not have cilantro or turmeric in it.
Dalitoy can be thick or thin. Each of it has a huge fan base and konkani people often enjoy debating how the dalitoy should be made. The consistency of the dal is purely your choice. Thick Dalitoy is called daaT daaLitoy in konkani which abbreviated as D.D.T for fun.
Courtesy:Dalitoy.blogspot.com
