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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash toor dal thoroughly and soak toor dal for 30 minutes.
Pressure cook the soaked toor dal with green chillies, rock salt, and water for 3 whistles.
Soak asafoetida granules in water.
Transfer the cooked dal to a vessel. Add the soaked asafoetida and adjust the salt if needed. Bring it to a boil.
Heat coconut oil and add mustard seeds, curry leaves, and dry red chillies. Pour the sizzling tempering into the dal and cover immediately.
Mix well. Serve hot with boiled rice, vegetable stir fry or crispy fish fry.
Pour a spoon of ghee on hot dalithoy to enhance the dish.
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Soak the toor dal for about 30 minutes, it helps the dal cook evenly and become soft.
Cook the dal really well so the final Dalithoy has a smooth, creamy consistency.
Dissolve the asafoetida in water before adding it to the cooked dal. This helps the flavour spread evenly.
For a more intense flavor, let the dal sit covered after tempering for a few minutes before serving.
Can I use a different type of dal?
Traditionally, toor dal is used for Dalithoy, but you can experiment with other dals if desired.
What can I serve with Dalithoy?
Dalithoy is typically served with boiled rice and vegetable stir-fry or fish fry.
Is there a substitute for coconut oil?
Coconut oil gives an authentic flavor, but you can use any neutral oil if needed.
How do I adjust the spice level?
You can add more or fewer green chillies and dry red chillies to adjust the spice level.
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