Wednesday, November 21, 2007


DaaLi tauy is a daily daal from South Canara. It is meant to be eaten with plain rice (sheetha in Konkani), upkari, nonche & happal. If you want to go all the way traditional, make sure that you cook the rice in plenty of water and then get rid of water - like you would do for pasta.

Daali Tauy (Serves 4)
Daily Daal from South Canara
1/2 cup toor daal
1" ginger, grated
1 green chili, halved
1 small tomato, chopped
1/4 tsp asafoetida
salt to taste

1 tsp coconut oil
1/2 tsp mustard seeds
1/8 tsp asafoetida
7-9 fresh curry leaves
2 red chilies, halved

1 tbsp freshly grated coconut
Suggested Accompaniment
Plain rice
Roasted red chili papad/happal

1. Pressure cook daal along with asafoetida, tomato, ginger and green chili.
2. Transfer daal to a saucepan. Mash it lightly with wooden daal masher or butter churner.
3. Add salt and water. Bring to boil.
4. Heat coconut oil in a small saucepan. Add mustard seeds, asafoetida, curry leaves and red chilies. As the mustard seeds start to splutter, add immediately to daal. Cover with the lid. Switch off the gas.
5. Garnish with coconut.

Note -
1. If you do not want to use coconut oil, you can substitute any other oil. However, for the authentic taste, coconut oil is a must.
2. Traditionally, turmeric powder is not added to daalitauy so the color of this daal is light yellow. But for the anti-oxidant benefits of the turmeric, or if you just can't think of a daal without turmeric, you can add it without any hesitation.


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