Dalithoy (Daali toy)
Overview
Dalithoy is a simple, mild lentil soup from the Konkani-speaking communities of the west coast of India. Toor dal, or split pigeon peas, is boiled with turmeric until it is very soft, then whisked into a smooth, pale yellow soup. It is thinned with water and seasoned with salt and a little green chilli and ginger. At the end a tempering is poured over it: coconut oil or ghee heated with black mustard seeds, curry leaves, dried red chilli and a pinch of asafoetida. It has no tamarind or strong spice, so it is gentle and comforting, and it is eaten with plain rice.
History
Daali is the Konkani word for dal, and toy means a thin liquid. The dish is a daily staple in the homes of the Konkani community, especially the Gaud Saraswat Brahmins of Goa and coastal Karnataka, and in the Malvani cooking of the Konkan coast. It is often one of the first dishes served at a traditional Konkani meal, and it is also given to children and to people who are unwell.
Main ingredients
Split pigeon peas, turmeric, mustard seeds, curry leaves, asafoetida, green chilli. The soup is built on lentil broth and is usually served hot. Diet: vegan; usually gluten-free.
Explore: More soups from India
Recipe
Method
- 125 min
Boil the dal with the turmeric in 800 ml water for 25 minutes, until very soft.
- 25 min
Whisk until smooth, then add the green chilli, ginger and salt and simmer for 5 minutes.
- 3
Thin with hot water to a pouring consistency.
- 4
Heat the oil, add the mustard seeds and let them pop, then add the curry leaves, red chilli and asafoetida.
- 5
Pour the tempering over the dal and serve with rice.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
