Daalithoy / Dalitoy is a simple lentil soup and most basic recipe in Konkani cuisine. Dalithoy Sheeth (Dal Rice) is a staple food in GSB (Gowd Saraswat Brahmin) household. After I got married, first recipe I learnt was this! From kids to elders everyone love it.
This No Onion No Garlic Recipe is extremely simple with very few ingredients. Traditionally, turmeric and coriander leaves are not added to this lentil soup. I usually add pinch of turmeric while pressure cooking toor daal (split pigeon peas). My mother-in-law also likes to add Ginger to enhance flavor. Steamed hot rice with Dalithoy and phodi makes a great lunch.
This daal usually has soup consistency but it can also be made thicker by adding less water. GSBs call it DDT (Daat Daali Thoy) meaning Thicker Lentil Soup.
Below is the most common version of Daalithoy:
Daalithoy or Dalitoy is a basic lentil soup prepared in Konkani household. It is served with hot steamed rice and is a staple food of Gowd Saraswat Brahman community.
- 1 cup Toor Daal Boiled
- 2-3 Green Chilies slit
- 1/4 inch Ginger
- 2 cups Water
- Salt per taste
- 2 tsp Oil
- 1 tsp Ghee
- 1/4 tsp Mustard Seeds
- 7-8 Curry leaves
- 1 pinch Asafoetida
- 1 pinch Turmeric
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Pressure cook toor daal with pinch of turmeric and water.
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In a kadhai, add boiled daal, slit green chilies and water.
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Boil for 5-6 minutes. Add salt.
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In a small pan, add oil and ghee. Crackle mustard seeds. Add curry leaves and hing.
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Pour the tempering over daal. Cover and keep aside.
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Mix the tempering well with the daal and serve with hot steamed rice.
Step by Step Recipe of Daalithoy:
- We need below ingredients to make Daalithoy. You will get the measurements in the recipe card below.
- Pressure cook daal with pinch of turmeric and water.
- In a kadhai, add pressure cooked daal, slit green chilies and water.
- Add salt and boil for 4-5 minutes. Switch off the flame.
- Let it come to a rolling boil.
- In a small pan, heat oil and ghee. Add mustard seeds. Once they sizzle, add asafoetida and curry leaves.
- Pour this tempering over dal. Keep covered for few minutes. Later on mix everything well and serve with rice.
- Mix well. Adjust salt and water if needed.
- Serve hot with rice, batata phodi or cabbage phodi.
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