Toor Dal: Daliso Saar
For my inaugural recipe, it’s a no brainer to share my heritage and the rich food culture of Mangalore! We are going to ease into it with a straightforward/nutritious/hearty lentil dish called daliso saar in our language (Konkani) and toor dal (aka split yellow pigeon peas) is the star. This recipe was passed to my mom from her mother (shout out to tradition, always.) Dal is one of the most versatile dishes that varies by household and it seems like every family has their own recipe. I love that the lack of universality allows for so many variations and also results in a highly personal taste that you become accustomed to. It’s an exceptionally forgiving ingredient to cook with which is always a bonus, especially for someone like myself who prefers being a sous chef! Other pros are: it is nutritious, economical, tasty, makes for fantastic leftovers, and is a great vegan option. Also, we make this recipe allergy friendly for our dairy/gluten free household (which means we don’t use asafoetida and ghee but I have indicated where to use them in the recipe.)
There are 2 parts to this recipe. The first is prepping and cooking the ingredients for the dal (steps 1-7.) The second is preparing the fat tempering technique called phonn in Konkani to finish the dish, which adds an essential depth of flavor to the dal (steps 8-11.) Adding the second part to the first completes the equation (steps 12-13.)
As far as how to eat the dish, there are options! Putting it over rice with a side of pickle and fried fish is pretty typical in our house. Pairing it with chapati or other breads also works. It can also be its own meal and eaten as a soup (to which you can double down and add more protein.) Do not be afraid to make it your own and enjoy!
Step 1:
The main ingredients are:
toor dal (split yellow pigeon peas)
roma tomatoes
garlic
ginger
onion
green chilis or jalapeño
Step 2:
Dice the 5 ingredients.
Step 3:
With the addition of lemon and cilantro, these are all of the prepped ingredients.
Step 4:
Bring 10 cups of water to a boil. Add more or less water depending on the consistency you would like. Look at Step 14’s pic for the consistency that 10 cups yielded.
Step 5:
Sift the dal for impurities and then wash thoroughly. It will be cloudy and sudsy for the first several washes. Clean until the water is clear. Use a colander if you’d like.
Step 6:
Add the dal to the water and cook until soft, about 30 minutes. Add salt after the dal is soft.
Step 7:
Once the dal is cooked to soft, add the 5 diced ingredients and cook till those are soft, about 10 minutes. Then add 3/4 tsp lemon juice. Taste for salt and add more if necessary. Turn the flame to low.
Step 8:
Let’s finish the dish! These are the ingredients for the phonn (the fat tempering technique), which adds an essential depth of flavor to the dal.
oil (note: if you prefer, sub ghee for oil)
dried red chili pepper
fresh curry leaves
garlic
mustard seeds
(Optional: pinch of asafoetida to enhance flavor/aid in digestion if gluten isn’t an issue)
Step 9:
We prep ingredients for the final seasoning by smashing the garlic cloves and we leave the skin on, but that’s optional.
Step 10:
Heat the oil over medium heat in a handled pot and then add the mustard seeds. Once those start to pop, move onto the next step.
Step 11:
Add the curry leaves (remove from stalk), chili, garlic, asafoetida, and stir. Temper until you smell the aroma of the ingredients (maybe 30 -45 seconds) and be careful not to burn.
Step 12:
Immediately transfer the phonn to the dal and quickly cover the pot with the lid. Let it sit for a minute.
Step 13:
Sprinkle with cilantro and turn the flame off.
Step 14:
Savor your dal - bhari kan jevya! Bon appetit! Buon appetito! Buen provecho!
Ingredients:
1 cup toor dal (split yellow pigeon peas)
3 roma tomatoes
2 garlic cloves
1/2 inch piece of ginger
1 small onion
2 green chilis or 1/2 jalapeño
For the Phonn
2 tbsps oil (note: if you prefer, sub ghee for oil)
1 dried red chili pepper
1 stalk fresh curry leaves
4-5 garlic cloves
1/2 tsp mustard seeds
(Optional: pinch of asafoetida to enhance flavor/aid in digestion if gluten isn’t an issue)
Instructions:
Dice the tomatoes, garlic, ginger, onion, and chilis. With the addition of lemon juice and cilantro, these are all of the prepped ingredients.
Bring 10 cups of water to a boil. Add more or less water depending on the consistency you would like. Look at Step 14’s pic for the consistency that 10 cups yielded.
Sift the dal for impurities and then wash thoroughly. It will be cloudy and sudsy for the first several washes. Clean until the water is clear. Use a colander if you’d like.
Add the dal to the water and cook until soft, about 30 minutes. Add salt after the dal is soft.
Once the dal is cooked to soft, add the 5 diced ingredients and cook till those are soft, about 10 minutes. Then add 3/4 tsp lemon juice. Taste for salt and add more if necessary. Turn the flame to low.
Let’s finish the dish! These are the ingredients for the phonn (the fat tempering technique), which adds an essential depth of flavor to the dal.
We prep ingredients for the final seasoning by smashing the garlic cloves and we leave the skin on, but that’s optional.
Heat the oil over medium heat in a handled pot and then add the mustard seeds. Once those start to pop, move onto the next step.
Add the curry leaves (remove from stalk), chili, garlic, asafoetida, and stir. Temper until you smell the aroma of the ingredients (maybe 30 -45 seconds) and be careful not to burn.
Immediately transfer the phonn to the dal and quickly cover the pot with the lid. Let it sit for a minute.
Sprinkle with cilantro and turn the flame off.
Photos by CNC Photography
