Dali Toye – A Konkani soupy curry (Gluten-Free)

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

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

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!

A simple lunch of dali toye over hot rice accompanied by agasthya phulla upkari, tendle talale and dry lemon pickle.

Print Recipe

Dali Toye Yum

A delicious, fragrant, traditional Konkani tor dal (split pigeon pea lentil) soupy curry.

Cuisine

Indian, Konkani

Prep Time

30 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

• 150 gm tor dal (split pigeon pea lentils)
• 20 gm hot green chilies
• 10 ml coconut oil
• 10 ml ghee (clarified butter) (vegans, see note 1)
• 1 gm mustard seeds
• 5 gm dry Kashmiri chilies
• 1 sprig curry leaves
• 1 gm asafoetida powder
• 10 gm salt
• 1 plant coriander (cilantro) leaves
• 750 ml water

Cuisine Indian, Konkani Prep Time 30 minutes Cook Time 30 minutes Servings servings Ingredients 150 gm tor dal (split pigeon pea lentils) 20 gm hot green chilies 10 ml coconut oil 10 ml ghee (clarified butter) (vegans, see note 1) 1 gm mustard seeds 5 gm dry Kashmiri chilies 1 sprig curry leaves 1 gm asafoetida powder 10 gm salt 1 plant coriander (cilantro) leaves 750 ml water

Instructions

To prepare:

1. Soak the tor dal in water for 30 minutes. Wash and drain.
2. Transfer the dal to your pressure cooker.
3. Slit the green chilies lengthwise and tip them in.
4. Pour in the water and close the lid.
5. Break the dry chilies each into 2 or 3 pieces and set aside.
6. Pull the curry leaves off their sprig and put aside.
7. Chop the coriander leaves roughly to pieces and set aside.

To cook:

1. Set the pressure cooker on high heat.
2. As soon as you hear the first whistle, turn down the heat and continue to cook for 5 minutes. Switch off the heat and let cool naturally. This will give the dal enough time to cook to perfection.
3. As soon as the steam has subsided fully, open the lid and transfer the contents to a thick bottomed vessel.
4. Tip in the salt and set the vessel on high heat. Stir occasionally.
5. As soon as the dal comes to a boil, tip in the chopped coriander leaves. Stir well and switch off the heat. Cover with a lid to trap the flavors.
6. Set a skillet on low heat. Pour in the coconut oil and the ghee (vegans, see note 1). Tip in the mustard seeds.
7. As soon as the mustard seeds are about to finish popping, throw in the curry leaves, quickly followed by the dry chilies.
8. Stir once and tip in the asafoetida powder. Stir and switch off the heat. Pour the contents into the curry vessel and stir thoroughly.
9. Your delicious, fragrant, mouthwatering dali toye is ready to serve. Serve hot with a pile of steaming hot rice or with chappatis, puris, soyyea polos, savory bubboos, rice noodles or with freshly baked bread.
10. If you are a dal lover, just enjoy a bowl of hot dali toye by itself. If you are a ghee lover, pour in an extra spoonful of ghee over your rice followed by hot dali toye. Enjoy!

Recipe Notes

1. Vegans can avoid the ghee altogether by substituting it with an equal measure of coconut oil.
2. It is not essential to soak the dal if you can get organic produce, thereby saving time. Soaking helps to get rid of a large amount of residual pesticides or food colors. Soaking also helps to make the dal softer.