Ingredients
Toor daal
4 dried red chillies
2 teaspoons coriander seeds
1 teaspoon jeera
1 teaspoon haldi / a piece of raw haldi the size of one chickpea
4 finely-chopped green chillies
a small amount of imli
salt
Oil / ghee
Mustard seeds
Curry leaves
Hing
Lime (optional)
Method (Konkani → English)
While cooking the daal for sambar or for dalitoi, add a lot of extra water.
Once the daal is cooked, let it sit for one minute, then decant the top liquid into a separate pan.
Roast four dried red chillies, two teaspoons of coriander seeds, one teaspoon jeera, a piece of haldi the size of a channa in a pan on the fire.
After cooling it down, grind it into a fine powder (rasam powder).
Put that rasam powder into the daal water.
Add the chopped green chillies, a little imli and salt. Bring the liquid to a high boil, then immediately take it off the fire.
To that liquid add a panna made with ghee, mustard seeds and curry leaves. (Mumo recommends adding hing).
Finally, squeeze a lime over it.
Vocabulary and recipe in Konkani
schītta mudho - morsel of rice
Dāzhi Rasama - rasam
Kozhumbyāk tzavõ, dālitoiyāk tzavõ, dāli schidzaí tāna, tzad-tēntschi udāka davorka.
Dāzhi schidzana phudēna, eka minuta sakala davornu, tantū(n)lē vaílē(n)tschi udāka eka aídanāntu kadka.
Ani chāri harvi sukki mitsãnga, doni (2) teaspoon kottambari, eka (1) teaspoona jeerē, tsanaya yedo haldi kudko, haí(n) sakada rañnipēdieri dovornū, hūn-kornū, nayítschi pitti korka.
Anī tya dāliutkāka ghālka.
Chāri tarnimitsãnga bhāgga, thodē(n) tchin-chāmba, mīta ghālnu, tsāntschi chāri khat-khato kānū sakala davortsche.
Takkā tuppāna, sāssama karbevū phannaghāltsche)n)
Ani eku limbiyõ pizhtdso.
Vocabulary and recipe in Konkani
schītta mudho - morsel of rice
Dāzhi Rasama - rasam
While cooking the daal for sambar or for dalitoi, add a lot of extra water.
Once the daal is cooked, let it sit for one minute, then decant the top liquid into a separate pan.
Roast four dried red chillies, two teaspoons of coriander seeds, one teaspoon jeera, a piece of haldi the size of a channa in a pan on the fire. After cooling it down, grind it into a fine powder (rasam powder).
Put that rasam powder into the daal water.
Add the chopped green chillies, a little imli and salt. Bring the liquid to a high boil, then immediately take it off the fire.
To that liquid add a panna made with ghee, mustard seeds and curry leaves. (Mumo recommends adding hing).
Finally, squeeze a lime over it.