Daali Toy

Submitted by Padma on Sun, 08/30/2009 - 10:01
Recipe Description: 

This mildly spicy lentil soup is one of the mainstays of Konkani cuisine, and a traditional lunch or dinner is incomplete without it. It is usually served over rice, but also goes well with rotis.


1 cup tur daal (yellow lentils),
1/4 teasp. mustard seeds,
2 dried red chillies(cut them in 2 pieces each),
1 twig of curry leaves,
2 teasp. salt.
2 teasp. ghee,


Cook daal with 2 cups of water in a pressure cooker (Or with six cups of water in a normal pan). Add salt and keep aside.

Heat ghee in a pan. It should be hot enough so that if you add a mustard seed, it should sputter.

Once it is hot, add mustard seeds, curry leaves & chillies, turmeric powder & asafoetida.

Remove from the flame and add it in the already cooked daal. Cover it immediately so that it's odor & flavor is preserved.

Serve hot.

Lunch or Dinner
Main Dish
Diet Type: 
Preparation time: 
Cook time: 
Your rating: None Average: 4.5 (2 votes)



Submitted by Panchaitika Pad... on Thu, 09/10/2009 - 09:33.

This is the simplest and best! My home has a similar version, which has a little bit of jaggery and turmeric and hing in addition.

Both are so good, they are staples in our home with steamed rice, from the time a baby starts solids! What great nutrition is packed in our authentic foods!

I have a question though, I have always seen Dalitoi made with slit green chillies, not red. Are they used as substitutes of each other....


Red-chillies for Daali thoy

Submitted by Anonymous on Fri, 04/23/2010 - 04:22.

Yes, at our home near Kochi, we also use Red-chillies which tastes entirely different but equally good. For Uppuma also, we use either chillies and both tastes different but equally good.

Drupal theme by Kiwi Themes.