Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 2 cups water
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 tomato, chopped
- 2 green chilies, chopped
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp chopped coriander leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the chana dal in water and soak it for 30 minutes.
2. Drain the water and add the dal to a pressure cooker with 2 cups of water. Cook for 3-4 whistles or until the dal is soft and cooked.
3. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
4. Add chopped onions, green chilies, and ginger-garlic paste. Saute until the onions turn translucent.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add turmeric powder, red chili powder, and salt. Mix well.
7. Add the cooked chana dal along with the water to the pan. Mix well and let it simmer for 5-7 minutes.
8. Garnish with chopped coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Chana dal can be substituted with any other lentil or bean.
- Green chilies can be substituted with red chili flakes or powder.
- Coriander leaves can be substituted with parsley or basil.
Variations:
- Add vegetables like carrots, peas, or potatoes for a more wholesome dish.
- Add coconut milk for a creamier texture.
- Add garam masala for a spicier flavor.
Tips and tricks:
- Soak the chana dal for at least 30 minutes to reduce cooking time.
- Add a pinch of baking soda while cooking the dal to make it soft and tender.
- Adjust the spice level according to your preference.
Storage instructions:
Store the dalithoy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dalithoy in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dalithoy in a bowl with a side of rice or bread.
Garnishes:
Garnish with chopped coriander leaves or a sprinkle of red chili flakes.
Pairings:
Pair with rice, naan, or roti.
Suggested side dishes:
Serve with a side of cucumber raita or a mixed vegetable salad.
Troubleshooting advice:
- If the dal is too thick, add more water to adjust the consistency.
- If the dal is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the dal thoroughly to avoid any foodborne illnesses.
Food history:
Dalithoy is a popular dish in the coastal regions of India, especially in Maharashtra and Goa.
Flavor profiles:
Dalithoy is a mildly spiced dish with a creamy texture and a nutty flavor from the chana dal.
Serving suggestions:
Serve the dalithoy as a main dish for lunch or dinner.
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Region: Indian