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For me the best dalitoy in the world is made by Indira Mai, my papa’s maami. Her Dalitoy is magic with rice. I usually make dalitoy (a type of dal dish in konkani) when I am in the I-am-bored mode. Pressure cook the dal and cook it with curry leaves and mustard seeds.

1. Pressure cook the dal.
2. For tempering: Add some oil in saucepan. When heated add mustard seeds. When they crackle add curry leaves and hing (asafoetida).
3. Now add the cooked dal. Add sliced green chillies. Add turmeric powder. Simmer it for few minutes till it boils. I think when the dal is boiled it takes and shares the flavour.
4. Garnish it with corainder leaves.

The Dalitoy is ready.

Hi again…I was thinking of making dal…simple dal with tempering of hing(asafoetida) and mustard seeds…but when I opened my fridge i saw some mint and corainder chutney left from yesterday…so what did I do… I made Mint and Corainder Dal….

Mint and Corainder Dal

1. Pressure cook the toor dal.
2. Heat a sauce pan. For tempering: Add oil, when oil is heated add mustard seeds, cumin seeds, curry leaves. Add hing (asafoetide). (You can also fry some onion and tomatoes).
3. Add the cooked dal. Put some green chillies and turmeric powder and mix.
4. Add the corainder and mint chutney. Cook till the dal boils.
5. Add salt and garnish with corainder leaves or fresh or desicated coconut.