Dalithoy

I wanted Dalithoy to be my first post when I thought of starting a blog.The reason was-this was the first dish I learnt to make after marriage.My hubby,before our marriage,while staying with his friends used to make this often simply because this was the easy to make and hassle free dish that one could think of.Nothing can go wrong with this,I assure you guys on that.

This one too,is a comfort dish.I always prepare this when we are back from a long journey and there are no veggies in stock.Rice,Dalithoy and Batata(Potato) upkari and you are done.There are so many dalithoy recipes of my fellow bloggers,there's even a blog named after dalithoy!!We are that obsessed with this humble dal.In fact,when I was in college,friends used to tease me when they opened my lunch box saying-what have you bought today..DDT?which was Daat(thick) dalithoy.

It is one of the oft repeated items for lunch.There are many combinations with dalithoy-Batata upkari,Batata song,Surna koot...Today,for lunch I prepared Dalithoy and Surna koot.

Dalithoy

Ingredients

Toor dal - 1 cup
Red chilly,Green chilly - 1 each
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Oil/Ghee(Or both mixed) - 1 tbsp
Hing/Asafoetida - 1 tsp
Salt to taste

Method

Pressure cook toor dal with 1 tsp of oil and 1/2 tsp haldi till done.
It should be cooked well,almost mushy.
Mash it well with the back of a spoon.
Add the green chilly and salt to taste and let it boil.
Prepare seasoning in a frying pan with oil/ghee or both.
Add mustard seeds,when they splutter add the red chilly and curry leaves.
Add hing and switch off the flame.
Add the seasoning to the dal,let it boil.
Serve hot with rice.

Surna Koot

Ingredients

Surnu/Yam - 1/2 of 1 small yam(about 150 gms),chopped finely
Grated coconut - 2 tbsp
Coriander - 2 tbsp
Methi seeds - 1 tsp
Curry leaves - 2 sprigs
Tamarind - 1 small(chana size)
Roasted red chillies - 5-6
Hing/asafoetida - 1 tsp
Oil for frying and seasoning
Salt to taste

Method

Cut surnu/yam into small pieces.
Apply salt and keep aside for 15 minutes.
Squeeze and deep fry in oil till brown.
In another pan,dry roast- coconut,coriander,methi,curry leaves,tamarind,red chillies and hing till brown.
Grind into a smooth paste and keep aside.
Prepare seasoning in a frying pan with oil.
Splutter mustard seeds and add curry leaves.
Add the ground masala and enough water(about 1 cup)
Add the surnu/yam bits and mix well.
Let it boil.
This curry becomes thick as you keep,so add enough water.
It should not be too watery too as it is served as a side dish.
Serve with dalithoy and rice.

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