"Dalitoy / Spiced Tuvar Dal" … Dalitoy as we Konkani Saraswat’s call this fondly is dal prepared out of Tuvar / Toor / Tori Dal. This is a famous delicacy of Amchies without which no meal is complete. I think no konkani needs intro to this delicious dal, for they have grown up relishing the same. No one seems ever seems to be fed up of this yummy dal, young and old, all love it alike. We even fondly call it our Kula Devu meaning Home God Deity .....
Tuvar / Toor dal is a dal that is consumed by all Indians and each one has their own method. Toor / tuvar Dal is one of the dal that is stored in bulk in every home. This piping hot dal with spices and the aroma of hing / asafoetida is enough to make your stomach rumble in hunger. We Mangaloreans usually add the hing water prepared from edible gummy hing available in Southern parts of India. That is what makes the dal much more appeasing though over years people have now got on well with the hing powder available in stores. However, I love certain amchi delicacies with the gummy hing so I do make it a point to get it from Mangalore in bulk and store it in fridge. It remains good for years. Despite relishing the dal almost every day in their homes, people still love the aromatic dal prepared and served in temples, as it has a different fragrance. I suppose its God’s grace that the food served in temples during festive days can somehow never be prepared at home, there is always something missing in the taste. During the Rata Saptami / Car festival n Mangalore. Lakhs of people have the Prasadam Lunch served in Lord Venkataramana (Balaji) Temple, that is a landmark history in Mangalore not to mention pride of Konkani Saraswats. The Dalitoy and Saar prepared during the 5 day festival in temple is something people wait for all year round. Do prepare this dal and serve your family with rice, it tastes awesome. I have already posted the recipe of dalitoy before, but I am adding it on again as many have requested for the same.
Tuvar (Toor) Dal : 1 cup
Green Chillies : 5-6 (less spicy one)
Hing / Asafoetida : 2 tblsp if using prepared hing water
1 tsp if powder to be added, but use it while tempering.
For Tempering :
Ghee / Oil : 2 tblsp
Mustard Seeds / Rai / Sasam : 1 tsp
Haldi Powder : a pinch (Optional)
Red Chillies : 1-2
Curry leaves : 8-10 fresh
** Wash tuvar / toor dal and put it in a pressure cooker with 2.5 cups of water. Pressure cook the dal on medium heat to 4-5 whistles. Let the pressure fall on it own. When able to open the lid, remove the dal into a thick bottomed vessel.
** Add in 2 cups of water to the dal and mix well. Churn the dal to get a smooth dal of requried consistency. The dal should not be too thin nor too thick.
** Add green chillies to the dal slit lengthwise. Add salt to taste and bring to a boil, lower heat and simmer for a while.
** If using prepared hing water, add it to the simmering dal. Check at the bottom of the recipe for the method of preparing hing water.
** For Seasoning : Heat ghee / oil in a small pan, when hot add in the mustard seeds, when they begin to splutter, add curry leaves, the red chillies cut to pieces, hing powder (if adding powder, if you have added in prepared hing water do not add the hing again. Add in the pinch of haldi if adding, if not leave out the step. I have started adding in the last 8 yrs as it is good for health. Fry for a minute and pour this over the simmering Dal.
** Dalitoy / Spiced Tuvar Dal is ready to be served. Always serve the Dalitoy steaming hot with rice and other dishes. This is a dal that can be prepared and relished all round the year with any side dishes of your choice. Do prepare this fresh to always enjoy the awesome aromatic taste of the dal and enjoy with your family and friends.
** You can keep the Dal a little bit thicker in consistency and serve it with Mangalore Buns, Dosa and Idly. I always relish this with Idly. I prepfer Dalitoy to sambar with my Idly sometimes. Yummy. Really a must among us Amchies.
** 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.