Daali thoy is a classic Konkani style daal. Almost all Konkani kids grow up learning this one first I think. It’s my favorite kind of daal, not only because of the simplicity it has to offer, also coz I remember my childhood slurping on the hot daali thoy and rice. Though it’s same recipe as what my mom does, I feel I miss her touch in that.
Serves: 4 | Prep Time: 10 min. | Cooking Time: 10 min.
· Toor Dal/ Tuvar Dal / Split pigeon peas – 1 cup
· Green chilies – 3 – 4 - Slit
· Turmeric – ¼ tsp.
· Ginger – 1 tsp. finely chopped
· Oil / ghee – 1 tsp.
· Mustard seeds – ½ tsp.
· Hing / Asafetida – a pinch
· Curry leaves
· Red chili – 1
Method of preparation:
~ Wash Toor daal and pressure cook with green chili, turmeric, some drops of oil and ginger.
~ Take out the cooked daal in a pan, add water to get required consistency. Add salt and bring it to boil.