For a traditional Konkani person, a plate of rice without dali toye to pour over it is simply inconceivable; nay impossible; for such is the passion for this delicious, simplest of lentil curries. In fact, dali toye is so simple, one could safely call it a soup, rather than a curry.
Dali toye is prepared from tor dal or split pigeon pea lentils. For a vegetarian meal, the protein in the tor dal perfectly compliments the carbohydrates in the rice, ensuring an easily digested, balanced repast. As asafoetida is another important ingredient of dali toye, used from ancient times not just for the flavor, but also because it neutralizes gas formation and aids digestion. My dear mother loves this soupy curry so much that I can often find her enjoying a bowl of dali toye, by itself, after her meal!
Dali toye is served at all Konkani marriage feasts and at temple feasts over hot rice on banana leaf plates. The very aroma of this dish makes one salivate. Do cook and enjoy!