Dalithoy (Konkani style lentils)

Name: Dalithoy (Konkani style lentils)
Ingredients: 1 cup toor or arhar dal (split yellow lentils); 2 green chillies or jalapeno, split into two lengthwise, or sliced; 1 teaspoon mustard seeds; 1 dry red chilli; 8 to 10 curry leaves; ½ teaspoon hing or asafoetida; 1 to 2 tablespoons ghee or oil (preferably coconut oil) or a mix of both; Salt to taste

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Ingredients

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1 cup toor or arhar dal (split yellow lentils)2 green chillies or jalapeno, split into two lengthwise, or sliced1 teaspoon mustard seeds1 dry red chilli8 to 10 curry leaves½ teaspoon hing or asafoetida1 to 2 tablespoons ghee or oil (preferably coconut oil) or a mix of bothSalt to taste

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Instructions

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Step 1

Clean, wash the dal thoroughly and cook in a large vessel or in a pressure cooker with water, till soft.

Step 2

Mash the dal with a whisk well, till it is fully mashed. Add water to the required thickness you want and mix well.

Step 3

Add the green chillies and salt to taste and bring to a boil on medium heat. Once it comes to a boil, lower the heat and simmer for about 5 minutes.

Step 4

In a small frying pan, heat the oil and ghee and add the mustard seeds.

Step 5

Once they start to splutter, add the red chillies, hing and curry leaves and remove from flame.

Step 6

Add this seasoning to the simmering dal or lentils, mix well and serve hot, garnished with chopped coriander leaves.

Step 7

Dalithoy goes well with hot, steamed rice and any dry vegetable stir fry.

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