WHAT YOU NEED:
Tud dal - 1/2 cup
Green chilly - 4-5, slit
Red chilly - 2, broken
Mustard seeds - 3/4 tsp
Asafoetida - pea size, diluted in little water
Jeera - 1/4 tsp ( optional)
Curry leaves - 2 sprigs
Salt - to taste
|DAL- BEFORE SEASONING...|
|READY TO SLURP..DALITHOY|
HOW TO MAKE :
Wash tur dal and soak in enough water for half an hour.
Pressure cook the dal for 15 minutes.
Mash or whip the dal to smooth paste.
Transfer mashed dal in to a vessel.
Add 1-2 cups water and stir well.
Add slit green chilly, salt and 1 sprig curry leaves.
Boil dal on a medium heat.
Add some more water if needed.
Heat 1 tsp oil/ ghee in a small pan.
Add mustards and allow them to splutter.
Add jeera, broken red dried chilly and 1 sprig curry leaves. Saute.
Pour the seasoning on hot dal. Also add diluted asafoetida.
Serve hot Dalithoy with steaming Rice.