"Ginger Dal (Dalitoy)/ Adraki Dal" ... A simple Dal with lots of ginger added on that tastes awesome when served with spiced rice / khichidi / pulav etc. Yummilicious .....
** Dal has always fascinated man and I am no different. There are so many ways in which you can prepare dals each with minute difference but with variations in taste. Here is a simple spiced dal that can be prepared either with tuvar dal or moong dal. There is nothing elaborate in this dal except for the fact that I have added on fresh tender ginger available during monsoon. These tender ginger have an distinct aroma of their own and we Konkani Saraswats relish them by adding them on to colocasia leaves curry or chutney and many other dishes. Alvati prepared using tender colocasia leaves with the tender ginger tastes simply awesome compared to the one’s we prepare otherwise round the year. Again fish gashi curries too have a complete different taste when the same is added on, so I make it a point to purchase them and add on to dishes which I prepare say once of twice a year that particularly enhances the taste with tender ginger.
** Here is the simple recipe for "Ginger Dal (Dalitoy)/ Adraki Dal" … My Style …
** Wash one cup of tuvar dal (you can also use moong dal) in plenty of water and add it into the pressure cooker pan along with enough water and pressure cook to about 4 whistles. Let the pressure fall on its own. Remove and put it in a vessel along with another say, 2-3 cups of water and churn well. There should be no lumps and the dal should be of semi thick consistency.
** Bring the dal to boiling consistency on medium heat, when it comes to full boil, lower the heat and add in 2 medium sized tomatoes (Optional) cut into small pieces, 6-8 green chillies also chopped into small pieces, 2 inch pieces of fresh tender ginger grated or cut into tiny pieces and let cook, say for about 5-7 minutes. Add salt to taste and let it simmer while you prepare the tempering.
** For Tempering / Seasoning : Heat 1 tblsp of ghee + 1 tblsp of oil in a small pan, when hot add in 1 tsp of mustard seeds (rai/sasam), when they begin to splutter add in a few methi seeds (fenugreek), ½ tsp of cumin seeds (jeera), pinch of ajwain, ½ tsp of haldi (turmeric) powder, ½ tsp of hing (Asafoetida) powder, 2-3 red whole small chillies, 8-10 fresh curry leaves and fry for a minute. Pour this over the simmering dal.
** Once the tempering /seasoning has been added on to the dal, add in a handful of finely chopped fresh coriander leaves and mix well. Remove from heat and keep it covered aside for the flavors to get well seeped in. Check the consistency of the dal and if it is too thick you can add on some hot boiling water and mix well just before serving.
** "Ginger Dal (Dalitoy)/ Adraki Dal" is done and ready to be served. This dal should be served with rice along with a wedge of lemon for added on taste. You can also serve this dal with any spiced rice dishes like pulav, khichidi etc. it goes very well. Do try this out and enjoy with your family and friends this monsoon when fresh tender ginger is available in plenty.
** Note : Addition of tomato and coriander leaves is optional and you can keep it simple with just ginger added on too for a strong flavor as we are adding on lemon juice while serving. Many a times I do keep it simple and it tastes great when served steaming hot with plain rice. But if you serving with spiced rice like pulav then addition of tomatoes tastes best.
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