Dal Thoy is a spiced dal made with minimal ingredients. It is a great soup to serve on a chilly night with some Indian flat bread. In Goa, it is served with steaming rice.
Dal Thoy
Course: Main Course, VegCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal timeminutes
Ingredients
1 cup toor dal
3-4 green chillies, vertically cut
1-inch piece ginger
Coriander leaves (optional)
2 – 3 Kokum Solla
2 tspns ghee or coconut oil
½ tsp mustard seeds
Few Jeera seeds
1 – 2 Red Dried chilli, cut into 2 – 3 pieces
Pinch of sugar
Pinch asafoetida
4-5 curry leaves
Salt
Directions
- Dal Cocking:
- Cook dal in pressure cooker, green chilies and finely chopped ginger. Typically, it gets cooked in 1 whistle if dal is fresh or it takes about 3 – 4 whistles. Dal must be cocked till it is soft.
- To the cooked dal add salt and pinch of sugar. When dal turns very smooth take off the heat.
- Add Kokum Solla and garnish it with finely cut coriander leaves and keep it aside to cool.
- Seasoning:
- Now, heat ghee or oil and add mustard. When mustard starts popping, add Jeera. Continue heating on low flame till Jeera turns brown.
- Add Red chillies (broken into pieces), Curry leaves, and Asafoetida.
- Pour this seasoning over the cooked dal. Mix it well. Check for salt and sugar taste.
- Serve Dal Thoy with hot rice.
