dali toye recipe, how to make dali tove recipe | konkani style dal recipe

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Dali toye recipe with step by step pics. Dali toye is a simple but comforting dal that I do make on occasions. Dali tove is one of the staple dishes from the gowd saraswat brahman community (GSB). There are some variations in preparing dali toy which differs from family to family.

dali toye recipe

This is such an easy to make and simple dal where not many ingredients are used like a Dal fry or Dal tadka. the minimal ingredients bring out the taste and flavor of tuvar dal in the recipe.

Dali toye is best served with steamed rice. I also accompany a side veggie stir-fried dish or crispy veggie fries like yam fry or kovakkai fry or potato fry or vazhakkai fry.

Usually ghee is used for tempering, but you can also use oil. When I make dali toye, we like its flavors best with ghee or coconut oil. So I use either of them. you can even use oil like sunflower or peanut oil. I also do not add dry red chilies while tempering, but you can add them.

If you are looking for more Dal recipes then do check:

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dali toye recipe

Dali Toye

4.72 from 7 votes
Dali toye is a simple yet tasty dal from the gowd saraswat brahman community (GSB).
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine Goan, Karnataka, Konkani & Malvani
Course: Main Course

Servings 4
Units

Ingredients

for pressure cooking dal

  • ½ cup tuvar dal (arhar dal or pigeon pea lentils)
  • 1 or 2 green chilies, slit
  • ¼ teaspoon turmeric powder (haldi)
  • 1.5 cups water for pressure cooking

other ingredients

  • 1.25 to 1.5 cups water to be added later or add as required
  • salt as required

for tempering dali toy

  • 2 tablespoons coconut oil or ghee
  • ½ teaspoon mustard seeds
  • 7 to 8 curry leaves (kadi patta) - whole or chopped
  • 1 pinch asafoetida (hing)

for garnish:

  • 2 tablespoons chopped coriander leaves - optional

Instructions

cooking dal for dali toye

  • Rinse ½ cup tuvar dal (pigeon pea lentils) a couple of times in water and then add in a pressure cooker.
  • Also add 1 or 2 green chilies and ¼ teaspoon turmeric powder. 
  • Add 1.5 cups water. Cover with the lid and pressure cook on medium flame for 7 to 8 whistles or 8 to 10 minutes.
  • When the pressure settles down open the lid and check the dal. The dal has to be cooked very well and become mushy.
  • Mash the dal well with a wired whisk or spoon.
  • Then add 1.25 to 1.5 cups water or add as required. You can make the dal thin or thick by adding less or more water. We prefer a medium consistency dal.
  • Mix very well. There should be no lumps.
  • Then add salt as per taste and mix again.
  • Keep the pan on a stove top on low flame and bring the dal to a simmer. Keep stirring at intervals so that the dal does not stick to the bottom of the pan.
  • Let the dal come to a boil. Then switch off the flame and cover the pan with lid.

tempering dali toye

  • In a tadka pan or a small pan, heat 2 tablespoons coconut oil or ghee. Add ½ teaspoon mustard seeds.
  • Let the mustard seeds crackle.
  • When the mustard seeds finish crackling, add 7 to 8 curry leaves (whole or chopped) and 1 pinch of asafoetida (hing).
  • Mix and then switch off flame.
  • Pour the tempering in the dal.
  • Cover with lid so that the tempering flavors infuse with the dal for 3 to 4 minutes.
  • Lastly add 2 tablespoons chopped coriander leaves and stir.
  • Serve dali toye hot with steamed rice.

Nutrition Info Approximate values

Calories: 155kcalCarbohydrates: 17gProtein: 5gFat: 7gSaturated Fat: 6gSodium: 51mgPotassium: 356mgFiber: 4gVitamin A: 90IUVitamin C: 41.3mgCalcium: 47mgIron: 1.4mg

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How to make dali toye recipe

Cooking dal:

1. Rinse ½ cup tuvar dal (pigeon pea lentils) a couple of times in water and then add in a pressure cooker.

dal for making dali toy recipe

2. Also add 1 or 2 green chilies (slit) and ¼ teaspoon turmeric powder. You can skip adding green chilies for small kids.

making dali toy recipe

3. Add 1.5 cups water. Cover with the lid and pressure cook on medium flame for 7 to 8 whistles or 8 to 10 minutes.

making dali toy recipe

4. When the pressure settles down open the lid and check the dal. The dal has to be cooked very well and become mushy.

making dali toy recipe

5. Mash the dal well with a wired whisk or spoon.

making dali toy recipe

6. Then add 1.25 to 1.5 cups water or add as required. You can make the dal thin or thick by adding less or more water. We prefer a medium consistency dal.

making dali toy recipe

7. Mix very well. There should be no lumps.

making dali toy recipe

8. Then add salt as per taste and mix again.

making dali toy recipe

9. Keep the pan on a stove top on low flame and bring the dal to a simmer. Keep stirring at intervals so that the dal does not stick to the bottom of the pan.

making dali toy recipe

10. Let the dal come to a boil. Then switch off the flame and cover the pan with lid.

making dali toy recipe

Tempering dali tove

11. In a tadka pan or a small pan, heat 2 tablespoons coconut oil or ghee. Add ½ teaspoon mustard seeds.

making dali toy recipe

12. Let the mustard seeds crackle.

making dali toy recipe

13. When the mustard seeds finish crackling, add 7 to 8 curry leaves (whole or chopped) and 1 pinch of asafoetida (hing). mix and then switch off flame.

making dali toy recipe

14. pour the tempering in the dal. cover with lid so that the tempering flavors infuse with the dal for 3 to 4 minutes.

making dali toy recipe

15. lastly add 2 tablespoons chopped coriander leaves and stir. Coriander leaves are optional and can be skipped.

dali toy recipe

16. Serve dali toy hot with steamed rice.

dali toy recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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8 Comments

  1. Dear Dassana,

    As most of your recipes, this recipe is so awesome and super easy.

    I am from Kerala and although this is not a Kerala recipe, it strangely reminds me of Kerala food and satisfies my Malayali palette.

    Love love love this one!

    Thanks!!!!!5 stars

    1. hi priya, thank you. yes, it does. even i feel the same. i think it is due to the addition of the curry leaves, mustard seeds, coconut oil. most welcome and thanks again.

    1. preeti, no need to soak the dal. but for a less cooking time, you can soak dal for 30 minutes.