Dalitoy with Tomatoes ..... This is the way my sister's MIL prepared the dalitoy .....
Usually dalitoy is prepared simple and it taste best as it is always. Sometimes however a simple change in it also can bring in nice taste and the satisfaction of having something a bit different. Adding of tomato to the dal at the final stage of cooking dal is something I learnt from my sister’s MIL. She always used to add tomato to dal and i simply loved having it. I have no knowledge whatsoever if there is any scientific reason for this. However some do say that tomato helps in breaking the proteins in dal which is otherwise high in protein and helps in digestion for people with weak digestion, also elderly people and children.
Method of preparing the Dal : Wash and pressure cook 1 cup of tuvar / arhar dal with 3 cups of water for 4 whistles. Let cool and pressure drop. Open and pour out the cooked dal in a vessel add another 1-2 glass of water, mix and churn it well. There should be no granules left. Add more or less of water depending upon the consistency of dal you like. Add 5-6 green chillies slit lengthwise to the dal and bring it to a boil, lower the heat and simmer for 4-5 minutes.
Chop one red tomato into small pieces after removing the inner fleshy and seeds part. Keep this ready aside. Heat 1 tblsp ghee in a small pan, when it melts and is hot add 1 tblsp of hing powder, pinch of turmeric powder and add to the dal and mix well.
Now add the chopped tomatoes and cook just for a minute or two. The tomatoes should be just cooked and not mashed.
For tempering: In a small pan heat 1 tblsp of coconut oil. Using of coconut oil for tempering gives you a very nice aroma. l have used coconut oil here but you can use any other refined oil of your choice too. When hot add 1 tsp of rai (sasam) and when it splutters add 1-2 red chillies cut to pieces and 8-10 curry leaves. Fry for a minute and pour over the dal and cover it with lid immediately. Serve hot after 5 minutes with rice and other dishes.