Dali Toye | GSB style Soupy Lentil Curry
Dal (lentils) serves as a culinary cornerstone throughout the vast expanse of India, with varying preparations unique to each community and region. The Dali Toye, hailing from the coastal regions of Karnataka, holds a special place among the Goud Saraswat Brahmin (GSB) community. This delectable dish, a Lentil Soup made from Split Pigeon Peas (Toor Dal), boasts simplicity in its recipe, utilizing minimal ingredients while providing utmost satisfaction. It stands apart from the “Daliso Saar,” a staple among the Catholic community in the same region, with subtle yet distinctive differences.
How to make Dali Toye
To begin, start by washing the Toor Dal thoroughly, then place it in a pressure cooker along with some slit green chillies and enough water. If desired, add a pinch of turmeric to give the dish a vibrant color. Cook the dal until it becomes tender. Once the pressure in the cooker settles, use a stab mixer or a regular mixer grinder to blend the dal into a thick paste.
Next, return the blended dal to the heat and season it with salt and Hing (asafoetida). If needed, add more water to achieve a thin soupy consistency, and bring it to a boil. Once this step is completed, proceed to temper the Dali Toye.
For tempering, begin by heating oil in a tempering pan and letting some mustard seeds splutter. If you wish to include cumin, add it at this stage and let it sizzle in the oil. Then, introduce broken dried red chilies and curry leaves to the pan, taking care not to let the chilies burn. Add this aromatic tempering to the dal and give it a good mix.
Now, remove the dal from the heat and cover it for a few minutes, allowing the flavors to infuse harmoniously. The Dali Toye is now ready to be served. For a delightful presentation, garnish the dish with fresh coriander leaves and ladle a generous portion over a plateful of hot rice. Your delicious Dali Toye is now prepared and ready to be enjoyed!
Dali Toye
Ingredients
- 1 cup Toor Dal (Yellow lentils)
- ¼ tsp Hing (Asafoetida)
- 2 pc Green Chillies (slit lengthwise)
- Salt (as needed)
- 2-3 cups Water (divided)
- ¼ tsp Turmeric (optional)
- Coriander leaves (for garnish)
For Tempering:
- 2 tsp Coconut Oil
- ¼ tsp Mustard seeds
- ¼ tsp Cumin seeds (optional)
- 2 pc Dried Red chillies (broken)
- 1 sprig Curry leaves
Instructions
Making the Dali Toye:
- Wash the dal and pressure cook it with the green chillies, turmeric (if using) and about 2 cups of water for around 3 whistles
- Once the pressure in the cooker settles down, using a stab mixer or a regular mixer grinder, blend the Dal to a thick paste
- Put the blended dal back on heat and season it with salt and Hing. Add the remaining water if needed, to achieve a thin soupy consistency. Bring it to a boil.
Tempering the Dali Toye:
- In a tempering pan, heat the oil and splutter the mustard seeds
- Add the cumin (if using), followed by the broken dried red chillies and curry leaves. Ensure that the chillies don't burn.
- Add the tempering to the cooked dal
- Take it off the heat and keep it covered for a few minutes, allowing the flavours to infuse.
Serving the Dali Toye:
- Garnish the Dali Toye with Coriander leaves and top a ladleful of it on a plateful of hot rice.
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