Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 1 medium-sized eggplant, diced
- 1 onion, chopped
- 2-3 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tbsp oil
- Salt to taste
- 2 cups water
- Coriander leaves for garnishing
Special equipment needed: None
Step-by-step instructions:
a. Rinse the toor dal and soak it in water for 30 minutes.
b. In a pressure cooker, add the soaked dal, diced eggplant, chopped onion, slit green chilies, ginger-garlic paste, turmeric powder, red chili powder, oil, and salt to taste.
c. Add 2 cups of water and mix well.
d. Close the pressure cooker lid and cook for 3-4 whistles on medium flame.
e. Once the pressure releases, open the lid and mix well.
f. Heat a pan and add oil.
g. Add mustard seeds and cumin seeds.
h. Once they splutter, add the cooked dalithoy and mix well.
i. Cook for 2-3 minutes on medium flame.
j. Garnish with coriander leaves and serve hot with rice or roti.
30 minutes
5. Temperature: Medium flame
Serving size: 4-5 people
Nutritional information:
- Calories: 180
- Fat: 4g
- Carbohydrates: 28g
- Protein: 10g
- Fiber: 8g
Substitutions for ingredients:
- Toor dal can be substituted with any other lentil.
- Eggplant can be substituted with any other vegetable.
Variations:
- Add coconut milk for a creamy texture.
- Add tamarind pulp for a tangy taste.
- Add ghee for a richer flavor.
Tips and tricks:
- Soak the dal for 30 minutes to reduce cooking time.
- Use a pressure cooker for faster cooking.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover dalithoy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dalithoy in a microwave or on the stove with a little water.
Presentation ideas:
- Serve the dalithoy in a bowl with a spoon.
- Garnish with coriander leaves and serve with rice or roti.
Garnishes:
- Coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Papad
- Pickle
- Raita
Troubleshooting advice:
- If the dalithoy is too thick, add more water and cook for a few more minutes.
- If the dalithoy is too thin, cook for a few more minutes without the lid.
Food safety advice:
- Wash all the vegetables thoroughly before using them.
- Use fresh ingredients.
Food history:
- Dalithoy is a popular dish in the Konkan region of India.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with rice or roti.
Related Categories
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Region: Indian