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Daali Thoy

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 125 kcal


  • ½ cup Toor Dal
  • a pinch Turmeric optional

For Tadka/Tempering

  • 1 tsp Ghee or Canola oil
  • 2 Whole Red Chilli adjust to your taste
  • 4-5 Curry Leaves
  • ½ tsp Mustard Seeds
  • 2 pinches Asafoetida
  • ½ tsp Cumin Seeds optional


  • Pressure cook toor dal with 2 cups of water and turmeric . See tips.
  • Once all the steam has escaped, open the pressure cooker lid and mash the cooked dal with the back of a ladle.
  • Add salt and 1 more cup of water and boil.


  • Drop a teaspoon of ghee to small pan, when the ghee is hot, add mustard seeds.
  • When it splutters, add the cumin seeds, curry leaves.
  • Switch off the heat, add the whole red chillies, halved and asafoetida.
  • When the red chillies start to change color, pour the seasoned ghee along with the spices, over the boiling dal.
  • Serve hot with rice or roti.


For pressure cooking dal: Add dal, haldi and 2 cups water to the pressure cooker. Cook on high heat for one whistle. Simmer for 5 minutes. And switch off the heat. Wait for the steam to escape.
For tadka
You can substitute ghee with oil.
Options (though this is not done for the traditional Daali Thoy)
If you want extra zing to the dal, you can add a slit Serrano Pepper and some chopped ginger while pressure cooking.
You can also garnish with 1 tbsp chopped cilantro leaves.