The Konkan region is based along the Western coastline of peninsular India. This a scenic part of the country, if you ever get a chance I recommend visiting. The cuisine here is varied – locals enjoy anything from fresh seafood, veg, meat and poultry prepared in methods that are unique to this region.
Some ingredients used here are unique such as Kokam (a fruit from the mangosteen family of trees) Teppal (a variety of Sichuan pepper), Banana and Pumpkin Blossoms, a variety of Yams, Jackfruit etc., Fresh coconuts are abundantly available so they play an important role in most recipes.
Seafood plays a vital role in the local diet. The style of preparation is also quite unique.
Today’s recipe Dallithoy is a perfect example of a few simple, fresh ingredients coming together to present great flavors. As always, its only takes a few fresh ingredients to produce some of the best food the world over, would you agree?
A favorite in most Konkan homes, this is simple to prepare and takes less than 20 mins from start to finish. Guess what?! Get a pot of steamed rice going on the side and your your job is done. To make the meal even better, try a Konkan-Style fish fry (rava fry or plain masala) on this side.
Heaven is certainly not to far away as its right here on your plate 😉
Let’s get started:
Prep time: 5mins Cook time: 15mins
- 80-100grams of toor dal
- 2 mugs of water (approx. 300 – 400mls) depending on how thick or thin you would like it.
- 2-3 green chili
- 1 tablespoon of fresh grated ginger
- 8-10 fresh curry leaves
- salt to taste
- 1 whole lime
- 2 tablespoons of ghee (Homemade Ghee would work best!) click here to find recipe
- handful of fresh coriander leaves
- quarter a teaspoon of Jeera (cumin seeds)
- quarter a teaspoon of mustard seeds
- 1 pinch of asafoetida
Start by rinsing the dal 2-3 times. Then cook it using a pressure cooker. This might take approx. 10 mins. Once you see the first whistle release turn the flame down to low and cook for 8mins and turn the heat off and allow the cooker to cool off completely.
During this time grate ginger. No need to chop chillies fine, just run the knife through it to slit it slightly. Then prepare the tadka by using small saucepan on medium heat add ghee, once hot add asafoetida, jeera, mustard seeds, green chillies, ginger and curry leaves.
Saute for a minute or two and turn heat off.
Once the cooker has cooled, add cooked dal to the tadka, add some water and turn the heat back on medium again and bring to a roaring boil and turn the heat off in no more than 2-3mins. Add salt to season and fresh coriander leaves, mix well.
Finally, squeeze the juice of a whole lime and serve hot with steamed rice, ohh and that fish fry I was talking about 😉
Hope you’ve had a good week so far, Friday is here again so soon with the 4th of July long weekend ahead of us. If you are in this part of the world then have a good break, to the rest of you elsewhere have a lovely weekend anyway 🙂
Tip: I sometimes substitute toor with masoor dal or moong just to change things up a bit. The flavor will slightly change. you can cook masoor or moong without a pressure cooker over the hob. Whichever dal you choose and however you choose to cook it ensure that you cook it through until it’s completely mushy. Toor dal is best cooked using a pressure cooker as it will be easier to digest.