Dali Thoy
the everyday konkani toor dal, thin and clean, finished with hing and green chilli
Allergens in Dali Thoy: mustard.
Ingredients
Quantities for 4.
- 3/4 cup Toor Dal
- 1/2 tsp Turmeric
- 3, slit lengthways Green Chilli
- 1/2 inch piece, crushed Gingernot strictly traditional but common in Mangalore homesoptional
- 1 1/2 tbsp Coconut Oilthe flavour of this dal is really coconut oil and hing, so use both properly
- 1 tsp Mustard Seeds
- 1/2 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1 sprig Curry Leaves
- 1, broken Dried Red Chillioptional
- 2 tbsp, chopped Coriander Leavesoptional
- 3 cups Water
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the toor dal until the water runs clear. Cloudy dal makes a muddy thoy.
- No soaking needed, but 20 minutes in warm water shaves cooking time if you are in a hurry.
- Have the tempering ingredients within reach of the stove; the whole tadka takes under a minute.
Method
- Pressure cook the dal with 2 1/2 cups water and the turmeric for 4 whistles, then let the pressure fall on its own.
- Open the cooker and whisk the dal smooth, adding up to 1/2 cup hot water. Thoy should pour like thin cream, not sit in a mound.This is the single thing people get wrong. Thoy is meant to be thin enough to drink from the bowl.
- Add the green chillies, crushed ginger and salt and simmer 5 minutes on low.
- Taste and check the salt now, while there is still time for it to dissolve evenly.
- Heat the coconut oil in a small pan until it shimmers, then add the mustard seeds and let them pop fully, about 20 seconds.Wait for the popping to actually stop. Half-popped mustard tastes raw and slightly bitter.
- Take the pan off the flame, add the broken red chilli, curry leaves and hing, and let them foam in the residual heat for 5 seconds.Hing burns almost instantly on a live flame. Off the heat is the only safe way.
- Pour the tempering into the dal, cover immediately and leave it 2 minutes to trap the aroma.
- Stir through the coriander leaves and serve hot over rice with a spoon of coconut oil and a piece of pickle.
Storage
Keeps 2 days refrigerated. It thickens in the fridge, so whisk in hot water and re-warm gently; the tempering flattens after a day, so a fresh 20-second tadka on top is worth it.
Nutrition Medium estimate
One serving of Dali Thoy (216 g) is about 186 calories, or 87 calories per 100 g.
Low protein: 9 g a serving, 19% of the calories
| Per serving216 g | Per 100 g | |
|---|---|---|
| Calories | 186 kcal | 87 kcal |
| Protein | 8.8 g | 4 g |
| Carbohydrate | 25.4 g | 12 g |
| of which sugars | 0.3 g | 0 g |
| Fibre | 6.3 g | 3 g |
| Fat | 5.9 g | 3 g |
| of which saturated | 4.4 g | 2 g |
| of which unsaturated | 1.0 g | 0 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.