The delicious version of Lentils/ Split Pigeon pea curry without using garam masala. Pigeon pea is called Tuvar Dal or Toor dal in Hindi, Thori daali in Konkani. Pigeon pea is very healthy. This can be used as soup. It is known for its own nutritional benefits. This curry is Konkani recipe/ Amchigele style/ Coastal curry recipe called Dalithoy. Authentic dalithoy uses only pigeon pea (tuvar dal). This curry recipe is variation of dalithoy where I have used green gram (moong dal or muga dali) with pigeon pea. The usage of green gram (moong dal) is optional. This curry recipe is without using garam masala or without using/ coconut.
The ingredients or items required and the preparation time is also less. The use of asafoetida (hing) in the curry enriches the nutritional benefits and also the flavour, taste. The speciality of this recipe is it is an Indian vegetable sambar/ sambhar recipe prepared without garam masala. South Indian curry recipe best suited for rice/ chapathi/ nan/ roti/ dosa and any. It is a perfect lentils soup. The ingredients or items required and the preparation time is also less. The use of red chillies and green in the curry enriches the nutritional benefits and also the taste.
This curry is authentic Konkani gravy prepared instantly and when you have no time or no vegetables at home. The blend of moong dal and toor dal with hing and red chillies always provides aroma. The tadka or seasoning in coconut oil or any oil gives out the authentic taste of Konkani food.
Tricks for good taste:
- Mash the lentils well.
- Pressure cook the lentils well and mash it.
- Add spicy chillies for more spiciness in curry (optional)
- Pressure cook lentils with hing, curry leaves, salt and chillies for better taste.
- Add a pinch of turmeric while pressure cooking the lentils to enrich the colour.
Servings: 4 Members
Preparation time: 15 minutes
Cooking Total Time: 15 Minutes
- Main course/ side dish recipe for Roti/ Chapathi/ Phulka/ Rice.
- Side dish recipe with Dal
- Side dish with Dosa/ Idli/Appam/ Porridge/ Pyaj/ Kanji.
1. Toor dal/ Pigeon Pea –1 cup
2. Moong dal (optional) –1/2 cup
3. Salt — 2 tbsp
4. Water — 2 cups
5. Green chilly –2
1. Coconut oil/ any oil –2 tbsp
2. Red chilly –2 to 3
3. Curry leaves –few
4. Mustard seeds –1 tbsp
5. Jeera –1/2 tbsp
Step 1: Wash the half cup Moong dal and 1 cup Tuvar dal (split green gram and pigeon pea).
Step 2: Add 3.5 cups water to it.
Step 3: Add a small spoon turmeric.
Step 4: Add a pinch hing (asafoetida).
Step 5: Add 2 few curry leaves.
Step 6: Add 2 Green chillies.
Step 7: Pressure cook 5 whistles.
Step 8: When it’s completely cooked, mash it well.
Step 9: Prepare seasoning: 1 spoon oil, 1 spoon mustard, 1 spoon jeera (cumin seeds, few curry leaves, 2-3 red chillies.
Step 10: Add 1 spoon salt, seasoning and a pinch hing.
Here you Can:
Try, Taste & Comment.