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.

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:

• dal makhani
• moong dal curry
• chana dal
• arhar dal
• whole masoor dal

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dali toye

4 from 1 vote

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

dali toye is a simple yet tasty dal from the gowd saraswat brahman community (GSB).

Course:main course

Cuisine:goan,karnataka,konkan & malvan

Servings:4

Calories:155kcal

Author:Dassana Amit

INGREDIENTS FOR dali toye

(1 CUP = 250 ML)

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

HOW TO MAKE dali toye

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.

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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.

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

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.

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

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

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.

7. mix very well. there should be no lumps.

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

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.

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

tempering dali tove

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

12. let the mustard seeds crackle.

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.

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

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

16. serve dali toy hot with steamed rice.