Dali Toy- comfort food from the Konkan

I first had Dali Toy in Delhi the winter before last, and though I loved it and decided to try it myself soon, I never quite got down to doing so. So when I was hosting the lady who introduced me to Dali Toy, I decided I couldn't put it off much longer.
Having made it, I wonder why it took me so long before attempting it!

 
1 cup toor dal
1/4 tsp hing
1 green chillie slit
salt to taste
 
For the tempering
1/4 tsp mustard
2 dry red chillies
1 sprig of curry leaves
2 tsp coconut oil

Method:

Wash the Toor dal well and pressure cook with sufficient water and green chillies till well done (20 minutes after the first whistle works for me)

Place the dal back on the fire, add salt, hing and water to get the desired consistency. Bring the dal to a boil

In another pan heat 2 tsp coconut oil and add the mustard, when they splutter add the curry leaves and broken red chillies and toss them about. Do not allow the chillies to burn. Immediately add this seasoning to the dal and cover. Turn off the flame and serve piping hot with rice.

Koliwadi curry with coconut and coriander

I discovered this recipe soon after moving to Mumbai in 2008, and fell in love with it. The original was witha Koliwadi recipe for shrimps, but since I don't have them, I substituted it with baby potatoes. It was lovely, and I have made it several times since. It is one of my favourite dishes to make when I have people over, since it is so very simple and effective. Though I am making it after a couple of years, it was every bit as good as I remembered.

3 tbsp cooking oil
1 onion, grated
½ tsp haldi powder
6 whole cardamom pods, lightly crushed to split open
1 tsp chilli powder
1 cinnamon stick
2 tsp ginger- garlic paste
1 bunch fresh coriander
1 small coconut, grated
salt to taste

Method:
Boil the baby potatoes, peel, prick and keep aside.
Saute onions for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
Add cinnamon, tomatoes and garlic-ginger paste, and saute for another 1-2 minutes until the tomatoes have softened
Meanwhile, reserve a few coriander sprigs for garnish and blend the remainder with the grated coconut.

Stir the ground gravy into the sauteed onions, mix well, add water and salt, and bring to a boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the potatoes. Continue to simmer for a minute, stirring constantly.
Garnish with the reserved coriander sprigs and serve with rice or chapattis.