DDT here is not the pesticide of course, it’s an abbreviation for the thick yummy dal that we Konkani’s make. Daat means thick, Daali toy means – Dal, hence DDT.
Oh well, you may have a different opinion about it being yummy or not. Having grown up eating this at least 2 times a week, I do consider it yummy. Always served at any Konkani function or festival. It is versatile. Used as an accompaniment for many dishes. For example:
1. Tandla Bhakri & DDT, this is a breakfast dish, made out of soaked rice which is ground to a smooth paste along with some freshly grated coconut. Happens to be my favourite breakfast dish. Very similar to the Bhakri made in Maharashtra , but then this is a thicker version of it. So keep your hot tandla bhakri dipped in DDT for about 5 minutes and let it soak all the flavours, then dig into the bhakri. It’s bloody brilliant. Aye..! 🙂
2. Idli & DDT, In many small restaurants in and around Mangalore you would be served Idli’s with DDT often. A nice combination. Eaten for breakfast or as a snack.
3. Tandla Shevai & DDT, this is another breakfast dish. This is very similar to rice noodles, but this is freshly prepared and eaten along with DDT.
4. Steamed Rice & DDT along with a vegetable stir fry & Papad on the side – This is a very basic and simple meal any Konkani house will have to offer you, if you happen to drop by when its lunch or dinner time without notice.
Every Konkana knows the recipe of this dish. More over this recipe will be available in any Konkani food blog or website. That was the reason I never posted this. But then being a Konkana, I just could not stop myself from posting this one. Better late than never.
If you ever plan to make this one, make sure you eat this with your hand. Do not use a spoon or a fork. Get your hands dirty!! I bet you will not be able to stop yourself from licking your fingers out clean.
Ingredients: (Serves 3) Preparation Time: 20 mins
Tur Dal – 100 gms, washed and soaked in about 400 ml hot water for 5 mins
Green Chilli – 2, medium-sized, slit
Asafoetida – a pinch,
Mustard seeds – 1 tsp
Dried Red Chilli – 2, torn roughly, make sure you use medium spicy ones, if you do not want your dal to be hot then use mild ones
Turmeric Powder – a pinch – about 1/4 tsp
Curry Leaves – 1 sprig , roughly about 6-7 leaves, torn roughly
Coriander leaves – 2 sprigs, chopped finely
Cooking Oil – 1 tsp
Salt to taste
Add the soaked dal along with the water into a pressure cooker. When the water comes to a boil, add the slit green chilli and some salt to taste. Close the lid and pressure cook for at least 4-5 whistles. Once the pressure is off open the lid, the dal should be mashed & cooked really well. If not pressure cook for another 2 whistles.
Add turmeric to the cooked dal & bring the dal to a boil again without the lid. If the Dal is too thick then add some more water and bring it to the consistency you want. It is traditionally eaten thick, not as thick as tomato ketchup thickness but the best simili I can think of is pouring cream thickness.Check and adjust salt to your taste.
Now simultaneously heat oil in a tempering vessel or in a frying pan. Add the mustard seeds to the hot oil, Let them splutter for a few seconds. Add the dried red chilli’s. Fry for less than a minute. Do not let the chilli’s go black. Add asafoetida powder and fry for about 10 seconds. Now add the curry leaves. Fry them for a few seconds. Turn off the heat. Transfer this tempering to the boiling dal. Mix well. Turn off heat.
Garnish with chopped coriander.