Wash the toor dal and add 2 cups of water and turmeric powder. Pressure cook in your preferred way. Let the dal cool and mash it nicely.
Chop the green chilies, ginger, and cilantro.
How I Cooked:
I cooked in Instant Pot using Pot in Pot Method popularly known as PIP method. I will explain the process in detail in my next post. I cooked the dal for 8 minutes in manual mode in high pressure and let the pressure release naturally.
Heat a pan and add the coconut oil.
Once the oil is hot, add the mustard seeds, cumin seeds, and hing.
Let it crackle. And then add the curry leaves, chopped green chilies, and ginger.
Saute for a minute and then add the cooked dal.
Add salt and mix well.
Allow it to simmer for 3 to 4 minutes.
Finally, add the chopped cilantro and turn off the heat.
Dalithoy is ready. Serve hot with rice or roti.
Adjust the salt and green chili as per your preference.
I did not add any jaggery, but if required you can include a small piece of jaggery.
If you are not keen on making this dal as a vegan recipe, you can use ghee for tempering.