Dal, also known as lentil soup or lentil curry, is a staple and versatile dish in Indian cuisine. It is made from various types of lentils, which are split and hulled, creating a wide range of flavors and textures. Dal is not only popular in India but also widely enjoyed in other parts of South Asia and beyond.
Dali Toy is an essential component of GSB Konkani recipes, prepared inclusively for festivals, functions, and even death anniversaries. It’s a staple in every GSB household, often prepared weekly. As a symbol of its significance, I wanted to share this recipe with everyone, and I encourage you all to give it a try.
Dal is typically served hot and enjoyed with various accompaniments, such as rice, roti (Indian flatbread), naan, or chapati. It can also be paired with side dishes like vegetable curries, pickles, or yogurt for a complete and satisfying meal.
Dal is not only delicious but also highly nutritious, as lentils are an excellent source of protein, fiber, and essential nutrients. Its simplicity, versatility, and comforting flavors have made dal a beloved and integral part of Indian cuisine, and it holds a special place in the hearts and plates of people from all walks of life.
How to Make Dali Toy :
Begin by washing and soaking the Split Pigeon Peas (Toor dal (lentils)) for about 10 minutes, or longer if possible. Add an inch of crushed ginger and 2 green chillies to the dal. Pressure cook the lentils until they turn soft and mushy. Prepare the tempering separately, in a tempering pan and then add it to the cooked lentils. Also, add salt to taste. Combine the tempered lentils with the seasoning, and bring the mixture to a nice boil, allowing the flavors to meld. To enhance the aroma and taste, finish off the dish by garnishing with freshly chopped cilantro.
Serving suggestion for Dali Toy :
Serve it with Rice, a side salad, a side dish, and papad.
Equipment :
Pressure Cooker :I have always used a pressure cooker for recipes that call for Split Pigeon Peas (Toor dal) because they cook quickly, allowing us to sit back and relax while they’re cooking.
Heavy Bottomed Pot : We can use a heavy-bottomed pot and ensure that you keep stirring in between to avoid the lentils from sticking to the bottom of the pan. Add sufficient water, and if required, add hot water in batches, as Split Pigeon Peas (Toor dal) require lots of water to cook on an open flame. If you are closing the lid, ensure that it is partially open; otherwise, all the lentils will ooze out of the pan.
Tempering Pan : Tadak pan / Tempering pan is traditionally used to temper the lentils and other dishes.
Preparing with oil :
Clarified Butter/Ghee : Ideally, ghee will taste very good with Pigeon Peas Soup (Dali Toy). You can even top Pigeon Peas Soup (Dali Toy) with ghee while serving.
Coconut oil : Coconut oil can also be used for tempering.
Neutral-flavored oils like canola oil and sunflower oil can be used as alternatives.
Storing :
For optimal freshness, store at room temperature for same-day consumption, or refrigerate for the next couple of days. Simply reheat in a pot when ready to enjoy again.
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Dali Toy
Equipment
- 1 Pressure Cooker
Ingredients
- 1 cup of toor dal washed and drained
- 3 cups of water
- 2 tsp ghee
- 1 tsp mustard seeds
- pinch of Hing
- 1- inch ginger crushed
- 1/4 tsp turmeric
- pinch of pepper pwd to activate turmeric
- few curry leaves
- 2 green chilies slit
- Salt to taste
- 2 tbsp of fresh cilantro chopped
Instructions
- In a pressure cooker, combine the toor dal, water, green chilies, and ginger and pressure cook for 3 whistles. Reduce heat and simmer for 5 minutes, or until the lentils are soft and tender.
- In a separate pan, heat the Ghee over medium heat. Add the mustard seeds and cook until they start to splutter add hing and curry leaves.
- Add the cooked dal to the pan and stir to combine. Add turmeric powder, pepper powder, and salt to taste.
- Simmer the dal for another 5-10 minutes, or until the flavors have melded together. garnish with chopped cilantro
- Serve the dali toy hot with rice.
