Dalitoy - a fantastic accompaniment to steamed rice- Konkani style lentil curry.

Dalitoy and Xit (Sheath)- Rice and Dal
The perfect couple.

Most Konkanis would have dalitoy xit as their basic meal with accompaniments such as a cocount based curry.

Dal is lentil, usually toor dal and certainly toor or tori dali for dalitoy and toy or rather tauy is from the sanskrit word for water i.e. toyam. Therefore dalitoy is basically a thin dal soup. Most saraswats, especially gowd saraswats or dorkas (Because they follow the vaishnavite tradition or the dwarka tradition) would never eat patal or dilute dalitoy. They would rather enjoy a daat dalitoy or thick dalitoy= DDT !!!

Tori dal, Tuvar Dal- Soak in water for at tleast 2 hours.
Oil 2 tablespoons
Kadi pata/ curry leaves fresh a few.
Hing/ asofoetida powder 2 pinches.
Mustard seeds
Green chilies a few
Red chilies a few
Salt to taste

Method

Boil the tori dal. Some prefer to pressure cook it until it is a good mash.
Add the green chilies after they are split into half.
Add the salt.
Some people also add a bit of turmeric powder for some colour (Or the Dalitoy looks anemic!)
Heat the oil in a small vessel, add the mustard seeds, the asofoetida, the redchillies and the kadi patta to the hot oil.
Temper the boiling dal with this sputtering oil and spice mix (the tempering is Called Phann in Konkani)
Add salt to taste
Stir well and serve with Hot steamed rice.

Many Konkanis like to eat this with a spoonfull of warm ghee. Well - ghee is full of saturates so I wouldnt recommend it though it does add to the flavour.