This simple and mighty recipe is one of the most common dishes of a GSB house hold.Even though most households make this almost every day in thier lunch/dinner,we never grow tired of it and are almost ready to die for a fresh bowl of this simple dish any time of the day.
This dish is not only eaten with rice as a main accompaniment but in some GSB feasts they are served separately to be devoured like a main dish itself.There are few variations of the Daalitoy,like the Karkal Daalitoy which contain turmeric & ginger and tastes awesome,as I am told during the Karkal Teru(Temple Festival).The most famous one is the Mangalore Venkatraman Temple Feast for the Public,the Daalitoy of this particular temple is so famous that people would devour this twice thrice before they can say thier meal is over.
I learned the Daalitoy the hard way,when I was to stay away from home for college,my mom had told me the essential tips for making Daalitoy,Toor dal pressure cook,water,season.
The first attempt at this was a compelte Disaster,back from college we were hungry and had no patience to let the Daal cook completely.So it was half cooked dal in lots of water and a hearty seasoning,nevertheless we immensely enjoyed the effort and my 5 other roommates Muktha,Jyo,Suman,Prats and Asha and I had a hearty laugh at the outcome whilst we devoured the entire contents to the very last drop.
- 2 Cups Toor Dal.
- 2 Slit green Chillies
- 1/2 tsp Astefotida/Hing.
- 2 springs of Curry leaves.
- 1/2 tbsp Mustard Seeds
- 1 small bunch of Corriander Chopped.
- Salt to Taste
- Water to liquidify the daal.
- Wash and pressure cook the dal with about 5 cups of water or more for 7-8 whistles(the dal shud be completely cooked,if not pressure cook for some more time).
- Let is settle and transfer the cooked dal into a vessel.
- Add the Slit green chillies and salt to taste and bring to a boil over medium flame.
- For the seasoning ,in a small kadai,add 2 tbsp of oil/ghee(this tastes better if you dont mind the extra cal).
- On medium flame ,add mustard in it and let it splutter.
- Once the mustard is stopped spluttering add the curry leaves and fry for a mt.
- Add the hing and mix it,so that hing does not burn but gives out a nice strong smell.
- Take this off the burner and add to Dal.
- Garnish with chopped Coriander leaves.
- Daal is ready to serve with hot rice and a vegetable palya.