Dal with Rice is a staple in an Indian diet. I grew up eating the most loved Konkani Dal, well known as Dalitoy or Toy.
A Konkani feast would be incomplete without dalitoy. Turmeric/Haldi and Cilantro/Coriander leaves are generally not added in dalitoy, especially in a temple. I don't know why. For a change, I add both cilantro and turmeric sometimes.
Toor Dal/Pigeon Pea - 1 cup
Slit Green Chillies - 4
Ginger - 1/2 inch piece
Curry Leaves/Kadipata - a sprig
Asafoetida/Hing - 1/4 tsp
Dry Red Chillies - 4
Mustard Seeds/Sasam - 1/2 tsp
Coconut Oil or Ghee/Clarified Butter Salt
How to cook Konkani Dalitoy:
Cook toor dal with water till completely mashed. I prefer a pressure cooker for cooking dals, as it takes lesser time. Mash the dal well and add lengthwise slit green chillies, crushed ginger and salt.
Boil the dal for about 5 min or till you get the desired thickness. Generally toy is of a soup consistency.
For tempering/tadka/phaNa, heat oil. Add mustard seeds, asafoetida, few curry leaves and cracked red chillies. When mustard seeds splutter, turn off the heat. Pour this tadka over dal.
The above picture is of Dalitoy with turmeric and cilantro. Serve Dali toy with hot steamed rice and Batate Kaap. Add a dollop of ghee/clarified butter and/or lemon and/or curds.