Konkani Daal (Daali Thoi)

I was going through the blog postings and realised that one of the most important and essential dish of Konkani cookery which is Daali Thoi is missing from my blog. How could you not write about this dish, I quipped ? Daali Thoi is a dish we all grow up eating. It is known as the Kul Dev dish of konkani cuisines. Some like it and some hate it. I began cooking this dish while I was in high school and felt this was as easy as making Maggi. Lol! How, you ask me. Well its just 3 simple steps for this dish:

1. BOIL Daal with water
2. COOK Daal with Green Chillies, Asafoetida and minced Ginger
3. TEMPER with Curry leaves, Mustard seeds and serve hot.

Well, this is the formula I have been following and have grown up with. Daali Thoi with Ghee and Lime juice is our hot family favorite and continues to be. Its common to have Daali Thoi at home and the aroma wafting through your hallway is simply divine!!! Mom used to add the phanna (konkani term for tadka) for Daali Thoi only once the guests arrived home saying that this makes the daal more flavourful, fresh in aroma and rich. I follow the same method even to this date and find it actually true and easy.

Some like their Daali Thoi Daat (konkani term for thick). Some like their Daali Thoi Pattal (konkani term for thin). Whatever pleases your soul. My personal favorite is neutral - neither too thick nor too thin. The original recipe of Daali Thoi is without Turmeric powder. Hence, the color is light yellow and pale. Udupi style Daali Thoi is more on thinner side, whereas Katpaadi style Daali Thoi is more on thicker side and has loads of ginger in it. Both use the same procedure but the difference here is that the water is less or more.

Recipe Source: Mom
Serves: 3-4 individuals

Ingredients:
Toor Dal - 2 C
Ginger (minced) - 1 t
Asafoetida - 1/8 t
Mustard seeds - 1/2 t
Oil - for frying
Green Chillies (sliced) - 2-3
Water - for adding consistency
Curry leaves - 6-8 leaves
Salt - as per taste
Ghee (optional) - 3-4 t
Lime juice (optional) - 2 t

Method:
Boil Daal in pressure cooker, much better if you can wash the Daal and allow to soak in water for 15 minutes. That way the boiling time is reduced.

Once boiled, mash the daal with a ladel and add enough water for making a good consistency. Add asafoetida, green chillies, ginger and salt. On a separate pan, heat oil and once heated up, add mustard seeds and curry leaves. Add this temper mixture to the Daal and cover the lid of the Daal. Serve hot while serving with Rice, ghee and lime juice.