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A classic Konkani dal that's light, soupy, and incredibly comforting. Made with soft-cooked toor dal and a simple tempering of coconut oil, mustard seeds, and curry leaves, it's the perfect companion to steamed rice.
Pressure Cook the Dal
Prepare the Dal Base
Simmer and Infuse Flavors
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A classic Konkani dal that's light, soupy, and incredibly comforting. Made with soft-cooked toor dal and a simple tempering of coconut oil, mustard seeds, and curry leaves, it's the perfect companion to steamed rice.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 222.09 calories per serving with 9.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
For a different flavor profile, add 2-3 cloves of finely chopped garlic to the tempering along with the mustard seeds.
Squeeze the juice of half a lime or a small piece of tamarind extract into the dal just before serving for a tangy kick.
Add finely chopped vegetables like carrots, drumsticks, or spinach to the dal while it simmers to make it more nutritious.
You can make a similar version using masoor dal (red lentils), which cooks faster and doesn't always require a pressure cooker.
Toor dal is rich in protein, which is essential for muscle repair, building tissues, and overall body function, making this a great dish for vegetarians and vegans.
The inclusion of hing (asafoetida) and ginger helps prevent bloating and improves digestion. The high fiber content from the dal also promotes a healthy gut.
Lentils are a good source of important minerals like iron, which prevents anemia; potassium, which helps regulate blood pressure; and magnesium, which is vital for bone health.
Turmeric contains curcumin, a powerful compound with anti-inflammatory and antioxidant benefits. Ginger also contributes to reducing inflammation in the body.
One serving of Dalithoy (approximately 1 cup or 270g) contains around 220-250 calories, primarily from the protein in the dal and the healthy fats in the coconut oil.
Yes, Dalithoy is very healthy. It is a great source of plant-based protein and dietary fiber from toor dal. It's light, easy to digest (thanks to hing and ginger), and made with minimal, wholesome ingredients.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become completely soft. Soaking the dal for an hour beforehand will speed up the process.
Traditionally, Dalithoy is very thin and soupy, almost like a rasam or broth. It's meant to be poured generously over rice. However, you can adjust the water to make it slightly thicker if you prefer.
Coconut oil is key to the authentic taste and aroma of Konkani cuisine, including Dalithoy. Its distinct, nutty flavor complements the simple dal perfectly. While you can use other oils, it will change the traditional flavor profile.
Yes, you can store it in an airtight container in the refrigerator for up to 2-3 days. It will thicken upon cooling, so add a little hot water while reheating to restore its soupy consistency.