Daali Thoy a Konkani recipe learnt by all Konkanis who learn cooking. A simple dish but is a comfort food and is made in all the festivals and fuctions is this dish. There are lots of variations to this in terms of the additions that is added to it. But in general it is just the same. 

Toor dal - 1 cup

Green chillies - 2 to 4 nos (depending upon the size)

Ginger - 1 inch piece

Turmeric Powder -  a pinch

Coriander leaves - a few

Ghee - 2 tspn

or

Coconut Oil - 2 tspn

Mustard seeds - 1/2 tsp

Garlci pods - 4 to 6 nos

Red Chilly - 1 no

Asafodeita - 1 pinch

Curry leaves - a few

Salt to taste

Slit the green chillies into two. Chop the ginger finely. Add them both to the washed and cleaned toor dal and pressure cook it along with a pinch of turmeric powder. 

Remove from flame and add finely chopped coriander leaves and mix. Add chopped curry leaves on top of the dal and keep it in low flame. 

In a seasoning laddle add ghee or coconut oil and add mustard seeds when it splutters add chopped garlic pods and red chillies. Pour it on top of the curry leaves. Serve it with hot rice and ghee. 

Note: If coconut oil is used, authentic Konkani taste can be obtained. 

      

         If garlic is used in seasoning it is better to avoid asafodeita and also curry leaves while seasoning.