Dalitoy with Tuvar + Moong Dal (Spiced Dal with Yellow Split Pigeon Peas+ Green Gram Dal).

“Dalitoy with Tuvar+ Moong Dal (Spiced Dal with Yellow Split Pigeon Peas+ Green Gram Dal)” … for GSB Konkani Saraswats dalitoy is not just an spiced dal but an emotion as childhood memories are always attached to it … almost everybody loves dalitoy that’s prepared and served on regular basis during meals and each home has their own method of cooking it … amma always prepared dalitoy and God forbid if she skipped it I would leave my lunch untouched … tried a mix match of two dals today and it tasted superb served with rice … Yummilicious ….

** Tuvar/ Toor dal and Moong dal (Green gram split dal) are common dals that are consumed by all Indians and each home has their own method of cooking them. Dalitoy is nothing but seasoned spiced tuval dal from GSB Konkani Saraswat Cuisine, a must that is served during meals along with rice and other dishes.

** I have been wanting to make dalitoy with a mix and match of dals for some time now. For this dalitoy here, I have included tuvar dal and moong dal in equal proportions, I have made a few other inclusions too in spices and seasonings. In all a very tasty dal that can be savored with rice along with any side dish of your choice.

** I am sharing a few links at the bottom of this recipe which includes a common link to all dals, then the traditional dalitoy as well as other variations in dals I prepared over the years, do try them, they are all tasty and sure to be loved by your family. Do give me a feedback as and when you try as it motivates me to do that much more.

** Here is my simple recipe for “Dalitoy with Tuvar+ Moong Dal (Spiced Dal with Yellow Split Pigeon Peas+ Green Gram Dal)” … my style ...

** Ingredients :

Tuvar (Toor) Dal/ Split Yellow Pigeon Peas: ½ cup

Moong Dal/ Split Green Gram Dal : ½ cup

Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-6

Ginger/ Adrak/ Alle’ : 1 inch piece

Turmeric/ Haldi Powder : ½ tsp

Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp

(Check how to prepare hinga uddaka at the bottom of this recipe)

OR 

Hing / Asafoetida Powder : 1tsp

Ghee/ Toop : 1 tblsp

Salt/ Namak/ Meeta : to taste

** For Tempering/ Pannaka/ Tadka :

Coconut Oil/ Narlel Tela/ Nariyal Tela : 1-2 tblsp

Mustard Seeds/ Rai/ Sasam : 1 tsp

Cumin Seeds/ Jeera : 1 tsp

Curry leaves/ Kadipatta/ Karbevu : 8-10 fresh ones

** For Serving during meals : 

Ghee/ Toop : 1 tsp per person.

Lemon/ Nimboo/ Limbiyo : wedges (if desired only).

** Wash tuvar dal+ moong dal and soak it water for 15 minutes. Drain, wash well with fresh water and then add them into a pressure cooker with 2.5 cups of water and pressure cook on medium heat to 3-4 whistles. Remove and keep it aside to rest allowing the pressure to fall on it’s own. When able to open the lid, remove the dal into a thick bottomed vessel, add another 1-2 cups of water and churn well to get a smooth textured dal of required consistency. This dal tastes best when retained slightly thicker.

** Cut green chillies lengthwise and add to the dal along with, haldi powder, salt and hing water (check method of preparing at the bottom of this recipe). Wash and grate the ginger and add to the dal and mix well. Check consistency and add more water if required only. Bring dal to a boil on medium heat stirring often to avoid it getting stuck/ burnt. When you see bubbles appearing on surface, lower heat and simmer for another 5-10 minutes. Lastly add the ghee, mix well and remove from heat and set aside.

** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small tempering pan, when hot add mustard seeds, when they begin to splutter, add cumin seeds, fry for a second only and then add in the curry leaves. (If adding Hing powder add now). Let all fry for a minute and then pour the tempering over the cooked Dal and mix well. cover and keep it aside for 15-20 minutes for the flavors to be infused.

** Note : Coconut oil when used in tempering always enhances the flavour of the curry/ dal. However, addition of the the same is optional and you can use any edible oil of your choice too or you can even use ghee for the same. However, I would suggest that you try this recipe as it is for best of taste and flavor. 

** “Dalitoy with Tuvar+ Moong Dal (Spiced Dal with Yellow Split Pigeon Peas+ Green Gram Dal)” is done and ready to be served. Always serve it steaming hot with rice and other dishes during meals. In GSB Konkani Saraswat homes dalitoy (spiced tuvar dal) is a must to be served during festive occasions as well as normal days. Simple meal of dal- chawal- bhaji avoiding spicy masalas is often served to children until they reach the age of 10-12 yrs for building a healthy lifestyle. 

** Remember to serve dal with rice and then top it with a generous helping of ghee (about 1 tsp). A dash of lemon juice topped on the dal too tastes great, however its optional as some do not prefer the same, so just serve a wedge/ small piece of lemon along side to be relished with if desired only. Do try this variation of mixed dal for a change from regular dal and enjoy them during meals with your family and friends.

** Given below is a common link to all types of “Dals” included in the Blog, you may browse through and try them out in liesure.

https://gayathrifoodbytes.blogspot.com/search?q=dalitoy

** We GSB Konkani Saraswat’s have a special attachement towards “Dalitoy/ Spiced Tuvar Dal”, I have included a small article on the same to which I am sharing the link below, please do read it if interested …

https://gayathrifoodbytes.blogspot.com/2022/10/emotion-on-dalitoy-spiced-tuvar-dal.html#more

** For Preparing of Hing/ Asafoetida Water From Gummy Hing : 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 known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.