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Daali Tove

When I was in college, we had to be seated according to our roll numbers and we had 2 seater benches and my bench mate  was a beautiful GSB Konkani girl, who later turned out to be the best buddy of my life as we shared 4 years sitting at the same desk :-) She spoke fluent Catholic Konkani and the bond between us was sealed. Today, years later though we are living cities and countries apart, we are constantly on touch via watsapp and one thing I especially constantly pester her is for GSB food recipes and she happily shares them with me. I remember having lunch with her everyday and loved the simple yet delicious vegetarian food she got.  

Today I will share with you one of the most famous yet most simple and staple daal recipes of the West Coast of Karnataka which is the Konkani Style Daali Toye.



Ingredients

1. Toor Daal - 1 cup
2. Green Chillies - 3 to 4 chopped
3. Ginger - 1 inch piece grated (optional)
4. Hing/ Asafoetida - a pea sized ball ( 1/4 tsp if you using powered hing)
5. Turmeric Powder - 1/4 tsp
6. Coriander Leaves - 1 tbsp chopped
6. Salt to taste

For Tempering

1. Coconut oil - 2 tbsp
2. Mustard Seeds - 1/2 tsp
3. Curry Leaves - 1 spring
4. Dry Red Chilly - 1 broken

Method

Wash and soak the toor daal for 10 to 15 mins.

In a pressure cooker put the soaked daal, chopped green chillies, hing, turmeric, coriander leaves, ginger and salt and about 3 cups of water or enough water to cover the daal and other spices.

Cook for about 3 to whistles or until all the daal has cooked and turned all mushy. Take a spoon and nicely mix so that it turns into a smooth paste like consistency.

Transfer it into a pot and water if needed to make it into a flowing consistency and keep it on a flame for few mins to heat up throughly.

For tempering, heat coconut oil, once heated add the mustard seeds, once they splutter add the curry leaves and broken red chilli and pour the tempering over the prepared daal and cover for few minutes to lock in the aromas.

Garnish with few coriander leaves.

Serve with hot steamed white rice with some papad and pickle or any fried vegetable.

Serving Tip - Though this is absolutely amazing with rice, it makes an amazing compliment to dip the idli's. At my home we often eat this with the idli's for breakfast:-)




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Location: Mangaluru, Karnataka, India

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