The Daalli Thali

Nothing pleases a "True Konkani" other than a simple Daali Toya Thali meal., with Sheeta( rice), Daaali toya ( Dal) Upkari ( stir fry vegetable) and a randhai ( curry) . Its comfort food for all of us. My kids have always enjoyed this simple thali meal , and can be served as lunch or dinner. This was the first meal I made for Buju after she returned home from her brief hospital stay. Looks yummy , doesn't it?? It was................ In this particular plate you see Daali, rice, bhendi upkari ( stir fry okra)and vaingana sagle( eggplant/Potato coconut curry), plain yogurt to blend . I will seperate the recipe of each dish to simplify the process. This entire meal can be cooked in less than an hour.

Listed below are all the ingredients you will need for this preparation. You can always interchange the vegetables in this meal for a different variety

Ingredients :(main)

1 cup basmati rice

1 cup Toor Dal( yellow split peas)

1/2 lb okra ( 20 )

4-5 chinese eggplants

1 potato

1/2 red onion

1 cup yogurt

1 cup grated coconut

tamarind paste

2 green chillies

1-2 tsp mustard seeds, 1-2 sprig curry leaves, 10 dry red chillies, 1 tsp coriander seeds

hing( asafoetida), 1/4 tsp turmeric , and 2 tbsp salt to taste

1 tsp Ghee and/or oil for seasoning

Its always easy to start with rice.

1. Rice :

Wash the rice and place it in the rice cooker with 2 cups of water, a little salt , and let it cook while you prepare the rest of the meal.

2. Daali Toya :

Wash the dal and add 2-3 cups water and cook in the pressure cooker or open sauce pan until soft and blended. Add salt( to taste),a pinch of hing and green chillies and bring it to a boil. In a small fry pan, heat 1 tsp ghee and add mustard seeds, pinch of hing, 2 broken red chillies and curry leaves, and add this to the boiling dal mixture. This dish is ready to serve........

3.Bhindi Upkari

Chop the Bhindis or OKRA in small round wheels. In an open non stick pan, add 1-2 tsp oil , mustard seeds, and 1-2 broken red chillies. Add the sliced okra when the seeds start sputtering carefully, add salt and stir fry leaving the pan open, on low heat. Do not add water , otherwise the okra will get slimy. You can add a 1 tblsp of chopped red onion if you like for added flavor and stir fry till browned, before adding okra. This dish should be done in less than 10 minutes and can be prepared last.
4. Eggplant sagle.

a) Coconut masol ( curry)

1 cup grated (frozen)

4-5 red roasted chillies

1 tsp roasted corriander seeds

1/2 tsp tamarind paste

Grind all of the above with warm water to a coarse paste.

Slit the eggplants or cut into long segments. The red potatoes can also be cut in the same shape. Slice the red onions into julliene strips.

Heat 2 tbsp of oil in a large fry pan, add mustard seeds, curry leaves and onions and salt and stir-fry till transucent. add the vegetables and stir fry for 5 more mins. Now add the masol( coconut curry paste)and cook for 15 minutes. Add water if paste is too dry and cook till the vegetables are fork tender.