Dali Thoy

Cuisines

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Recipe

Ingredients

1 cup	toor dal (split pigeon peas)
2 cups	water
1 teaspoon	turmeric powder
1 teaspoon	salt
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2	dried red chilies
1 pinch	asafoetida
6-8	curry leaves
2 tablespoons	freshly grated coconut
1 teaspoon	lemon juice
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Rinse the toor dal thoroughly under running water until the water runs clear.
2. 2 In a pressure cooker, add the rinsed dal, water, turmeric powder, and salt.
3. 3 Cook the dal for 3-4 whistles or until it is soft and mushy.
4. 4 Once the pressure releases naturally, open the cooker and mash the dal lightly with a ladle.
5. 5 In a small pan, heat coconut oil over medium heat.
6. 6 Add mustard seeds and let them splutter.
7. 7 Add cumin seeds, dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
8. 8 Pour this tempering over the cooked dal and mix well.
9. 9 Add freshly grated coconut and lemon juice to the dal and stir to combine.
10. 10 Simmer the dal on low heat for 5 minutes to let the flavors meld.
11. 11 Garnish with freshly chopped coriander leaves before serving.