Dali toye is a simple yet tasty dal from the gowd saraswat brahman community (GSB).
Goan, Karnataka, Konkani & Malvani
for pressure cooking dal
(arhar dal or pigeon pea lentils)
1 or 2
for pressure cooking
1.25 to 1.5
to be added later or add as required
for tempering dali toy
7 to 8
(kadi patta) - whole or chopped
chopped coriander leaves
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.
full recipe -