Friday, 7 October 2011




     1)    Toor dal (skinned pigeon pea lentils) – 150 gm.
     2)    Medium hot green chilies – 2 Nos.
     3)    Tender curry leaves – 2 sprigs
     4)    Asafoetida powder – 1 pinch
     5)    Dry red chilies – 2 Nos.
     6)    Mustard seeds – ½ teaspoon
     7)    Coconut oil – 1½ teaspoons
     8)    Ghee (clarified butter) – 1½ teaspoons
     9)    Coriander leaves of 1 plant
     10)     Salt to taste

To Cook:

          Wash and put the toor dal along with three times its volume of water in a pressure cooker. Split the green chilies and add. Cover and cook till you hear the first whistle. Turn down the heat and cook 4 minutes longer. Switch off the heat and allow to cool naturally (if you cool the lentils too quickly by pouring water on the cooker or by releasing steam, the lentils will not have the right consistency). When cool, open the lid and transfer to a convenient vessel.

          If you do not like much heat, remove the green chilies. Whisk lightly. Dali toye is made either as a thick curry or as a thin or medium thick soup. Dilute to your requirement and add a teaspoon of salt. Taste and adjust the seasoning. Boil the toye stirring frequently. Switch off the heat and cover the vessel with a lid. Set a small pan on low heat. Pour in the coconut oil and the ghee. Add the mustard seeds. When they are about to finish spluttering, break the red chilies into two or three pieces and throw them in along with the curry leaves. Add a pinch of asafoetida powder and tip over the pan into the dali toye.

          Garnish with chopped coriander leaves and serve. Dali toye is usually poured over hot rice and eaten. Deep fried papads and hot pickles are nice accompaniments to rice and toye.

          This very simple dali toye is the heart of every Konkani feast. The carbohydrate in the rice and the protein in the dal are easily digested and provide quick energy. Every Konkani person loves this gentle dali toye which is both a curry as well as a soup. Thick dali toye goes well with chappatis and puris. I am sure you will love it too.

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