Daali Thoy / Tur Daal Konkani Style

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.

Ingredients:

·         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

·         Salt to taste

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.

~ In a small pan, heat the ghee, add mustard seeds. Once it starts to splutter, add asafetida, red chili and curry leaves. Add this tadka to the daal and switch off. Nice aromatic daali thoy is ready! Serve it up with hot rice and pickle.

Linking this to Ayeesha's Any One can cook for the ease of preparation and time taken.