Daali Thoy

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Prep Time 5

Cook Time 20

Total Time 25

Calories 125 kcal

Ingredients

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

Instructions

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.

Tadka/Tempering

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.

Notes

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.