Dalitoy is a staple in almost all konkani homes. I can eat rice and this dal all through the year. You need nothing else - just maybe papad and pickle or some chutney - if you love fish....... well, fried fish goes amazing with this dal.
There are various ways of making this humble stuff. Its nothing but yellow pigeon peas (Tuvar Dal) thats pressure cooked - and then a tempering of mustard seeds, asafoetida and curry leaves is all that is to it. Not to forget the salt to taste. I added a few extra ingredients - something that my grandma used to do to just enhance the taste a bit more. It still remains that same simple dalitoy.
1 cup dried split pigeon peas (Tuvar Dal/Toor Dal)
3 cups water
1/2 inch ginger
1 teaspoon oil
2 teaspoons ghee/coconut oil (you can use any other oil too)
1 green chilli - slit in the middle
1 teaspoon mustard seeds
1 teaspoon cumin seeds
5 to 7 curry leaves
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
salt to taste
1/2 teaspoon sugar
chopped cilantro for garnish
Wash and rinse the pigeon peas very well. Then add 3 cups of water, turmeric powder, 1 teaspoon oil and chopped ginger and pressure cook them untill you get 4 to 5 whistles. Once the pressure is released, open the cooker and mash the cooked dal.
In a karahi or saucepan, add the 2 teaspoons ghee/oil. Once it gets hoe, add the mustard seeds. When they splutter, add the cumin and the chilli and curry leaves and let it all splutter for about 5 seconds. Then add the asafoetida and the cooked and mashed dal - be careful when you do this and the dal will splutter, add the dal into the tadka/tempering very very slowly. Add sugar and salt to taste and let the mixture come to a boil. Lower the heat, cover and let it simmer for about 5 minutes. Garnish with chopped cilantro and savor with rice and accompaniments of your choice.