Dail tove

Dail tove it is a quintessential Konkani style Dal made in almost every Konkani household without fail and savoured with a lot of passion and love 

Dail Tove

Serves 3
You Need:

• 1 cup toor dal (split pigeon peas)

• 1 button size ball of soft Hing (asafoetida)

• 3 green chillies slit (adjust the number as per taste)

• salt to taste

For the tempering/seasoning/tadka:

• 1/4 tsp mustard

• 2 dry red chillies

• 1 sprig of curry leaves (kadipatta)

• 2 tsp oil (coconut oil preferably)

Garnishing (optional)

• 2 tsp chopped coriander leaves

Method:1. Wash the Toor dal well and pressure cook with sufficient water & 2 green chillies for about 15 minutes (on a slow flame). Turn off, wait for the whistle (weight) to turn loose, remove and churn the dal using a blender or food processor. Add a little water to adjust the consistency2. Place the dal back on the fire, add salt to taste and the hing dissolved in a little water. Bring the dal to a boil3. In another pan heat 2 tsp coconut oil and add the mustard, when they splutter add the curry leaves and broken red chillies and toss them about. Do not allow the chillies to burn. Immediately add this seasoning to the dal and cover. Turn off the flame and serve piping hot with rice.