Rontonsa thoy (Lentil soup type II) is usually had with adsara polo, adsara undi, adsara sandan and another dish Rontos (rice flour poori). This thoy is similar to the dhali thoy but with a slight difference. That is potatoes are added in this. This increases the thickness and taste of the thoy. So let’s check out the recepie…..
Ingredients
You need
- ½ cup of thoor dhal (lentil)
- A ½ piece of a medium sized potato cut into small cubes
- 2 Green chilies
- Water as required
- Salt to taste
Seasoning
You need
- 2 Red chilies
- 1 small spoon mustard
- 1 small spoon jeera/cumin
- 1 sprig curry leaves
- Coconut oil for seasoning
Method
Wash and pressure cook the thoor dhal along with diced potatoes and green chilies adding sufficient quantity of water. (The pressure cooking time I follow is as follows: after one whistle simmer the flame to low and keep for 3-5 min. Now switch off the flame).
Now transfer the cooked dhal to a vessel. Add sufficient salt. If required add water. The thoy should be of semisolid consistency. Keep for boiling.
Once boiled do the seasoning as follows: In a kadai heat coconut oil. Add the mustard seeds and when they splutter add jeera, green chilies. Sauté the green chilies so that the raw smell goes off. Then add red chilies followed by curry leaves. Add the seasoning to the thoy.
Your rontonsa thoy (Lentil soup type II) is ready to be served.
Serve rontonsa thoy (Lentil soup type II) hot/warm with adsara polo, adsara undi, adsara sandan or Rontos
Tips
If you do not want to overcook the dal add less water while cooking. The dhal remains as such but is cooked.
While pressure cooking the dal add a little coconut oil to the dal so that it does not come out from the pressure cooker while pressure cooking.
