Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 3 cups water
- 1/2 teaspoon turmeric powder
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 1/2 teaspoon asafoetida
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tomato, chopped
- Salt to taste
- 1 tablespoon chopped cilantro leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the toor dal in water and drain.
2. In a pressure cooker, add the toor dal, water, and turmeric powder. Cook for 3-4 whistles or until the dal is soft and mushy.
3. In a separate pan, heat ghee over medium heat.
4. Add mustard seeds, cumin seeds, dried red chilies, and asafoetida. Let them splutter for a few seconds.
5. Add chopped onion and garlic. Saute until the onion turns translucent.
6. Add chopped tomato and cook until it becomes soft and mushy.
7. Add the cooked dal to the pan and mix well.
8. Add salt to taste and simmer for 5-10 minutes.
9. Garnish with chopped cilantro leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Pressure cooker: high heat
- Pan: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 4g
- Carbohydrates: 28g
- Protein: 10g
Substitutions for ingredients:
- Toor dal can be substituted with any other split lentils.
- Ghee can be substituted with oil or butter.
- Mustard seeds and cumin seeds can be substituted with any other whole spices.
- Dried red chilies can be substituted with red chili powder.
Variations:
- Add vegetables like spinach, carrots, or potatoes to make it more nutritious.
- Add coconut milk for a creamier texture.
- Add tamarind pulp for a tangy flavor.
Tips and tricks:
- Soak the dal for 30 minutes before cooking to reduce the cooking time.
- Use a non-stick pan to prevent the dal from sticking to the bottom.
- Adjust the amount of water according to the desired consistency.
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 stovetop until heated through.
Presentation ideas:
- Serve the dalithoy in a bowl with a side of rice or bread.
Garnishes:
- Garnish with chopped cilantro leaves.
Pairings:
- Serve with rice, roti, or naan.
Suggested side dishes:
- Serve with a side of raita or salad.
Troubleshooting advice:
- If the dal is too thick, add more water to adjust the consistency.
- If the dal is too thin, simmer for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the dal properly to avoid any foodborne illnesses.
Food history:
- Dalithoy is a popular dish in the Indian state of Maharashtra.
Flavor profiles:
- Dalithoy is a mildly spiced dish with a creamy texture.
Serving suggestions:
- Serve hot with a side of rice or bread.
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Region: Indian