Grand Daddy Of All Konkani Dishes…
Today, it's my pleasure, to introduce you to a dish, that has taken Konkani cuisine by storm for over hundreds of years.
It's such an integral part of the Konkani cuisine, that a feast or meal without it is considered incomplete.
A Konkani legacy,the grand daddy (or mommy, for all my feminist friends) of all Konkani dishes....
Without further ado, lets welcome,
- ½ cup Toor Dal
- a pinch Turmeric optional
- 1 tsp Ghee or Canola oil
- 2 Whole Red Chilli adjust to your taste
- 4-5 Curry Leaves
- ½ tsp Mustard Seeds
- 2 pinches Asafoetida
- ½ tsp Cumin Seeds optional
- Pressure cook toor dal with 2 cups of water and turmeric . See tips.
- Once all the steam has escaped, open the pressure cooker lid and mash the cooked dal with the back of a ladle.
- Add salt and 1 more cup of water and boil.
- Drop a teaspoon of ghee to small pan, when the ghee is hot, add mustard seeds.
- When it splutters, add the cumin seeds, curry leaves.
- Switch off the heat, add the whole red chillies, halved and asafoetida.
- When the red chillies start to change color, pour the seasoned ghee along with the spices, over the boiling dal.
- Serve hot with rice or roti.
For pressure cooking dal: Add dal, haldi and 2 cups water to the pressure cooker. Cook on high heat for one whistle. Simmer for 5 minutes. And switch off the heat. Wait for the steam to escape.
You can substitute ghee with oil.
Options (though this is not done for the traditional Daali Thoy)
If you want extra zing to the dal, you can add a slit Serrano Pepper and some chopped ginger while pressure cooking.
You can also garnish with 1 tbsp chopped cilantro leaves.