Curry Leaves Dalitoy …... Dalitoy / Spicy Tuvar Dal seasoned with prepared Curry Leaves (Karbev / Kadipatta) powder ...... Dalitoy / Spiced tuvar dal needs no introduction to any Amchi, Yesterday I had posted curry leaves powder and on my friends request I have tried out addition of the same while seasoning the Dalitoy ... Though the whole curry leaves are much more pungent and flavorful, this is the next best thing for those who cannot get them always ....This Dalitoy, the favourite of all GSB Konkani Saraswat’s is the same as the normal one’s prepared in every house and also the same of that which I have posted earlier. The only difference is I have used curry leaves powder for seasoning / tempering.
Wash and put in pressure cooker pan one cup of tuvar dal with 2 cups of water. Pressure cook on medium heat to 4-5 whistles. Let the pressure drop on its own. When you are able to open the lid, remove the cooked dal and put it in a stainless steel vessel. Add another cup of water, mix well and churn all to a smooth mixture. Add more water if necessary. The texture / thickness of the dal depends upon individual liking. Add 3-4 green chillies slit lengthwise to the dal and cook on medium heat and bring to a boil. Add in prepared hing water about 1 large tablespoon and salt to taste. Let simmer for 5 minutes remove from heat and keep this aside. If you do not prepare hing water out of the gummy hing leave this step you can add hing powder while tempering too.
For Tempering : Heat 1 tblsp of coconut oil in a small pan, when hot add in 1 tsp of mustard seeds, when they begin to crackle add in 1 tsp of hing powder if hing water is not added only otherwise do not add it. Add 1 heaped tsp of powdered curry leaves and immediately remove from fire. Do not keep on fire or else the leaves pd may get burnt. Pour immediately on the dal and cover and keep the dal aside for 10-15 minutes for the flavours to seep in. Serve dal with rice and side dish hot for lunch or dinner.
** Prepared Hing Water : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc
** For the Curry Leaves Powder Method, Please refer the following link ….
** For the Recipe of Dalitoy (Spiced Dal), please refer the following link ……