Another recipe from my repertoire that has won so many hearts! Tried, tested and loved by many, it still remains to be one of my most favourite Mangalorean dishes. Simple. Delicious.
If you are a Mangalorean then the Dalitoy needs no introduction. But for those who are not, well, it is a quintessential Konkani style Dal made in almost every Konkani household without fail and savoured with a lot of passion - as much as Dal is loved in Northern India.
The Toor Dal (Split Pigeon Peas) which is used to prepare Dalitoy is probably the most sought after type of Dal across the world. Almost every kitchen has a stock of it at least in small quantities. Also, irrespective of the type of cuisine and cultural, ethnic differences that span our country, the Lentils or Dals as they are called are probably the most common item to be found in a majority of houses. Even in South India, you are bound to find one type of Dal being cooked everyday especially if it's a vegetarian household.
Since I have grown with a whole bunch of Konkani neighbours and friends I have always liked the Dalitoy or Dali Tove (pronounced as 'Tho-way). The best tasting Tove is always home made, fresh and piping hot. A typical Konkani thali (meal plate) usually includes steamed white rice, Dalitoy, one or two types of vegetables (curry or stir fry style), occasionally seafood (fried or spicy dry dish), pickles and happal (Poppadums/Papads made of Urad Dal or Red Chillies) or shendige/sandige (Sabudana/Tapioca Pearl Vadis/Odis/Fritters)